Description
A Taiwanese daily staple topping noodles in a clear, celery and white pepper-scented broth with 'Gong Wan'—pork meatballs boasting astounding elasticity, made by thoroughly pounding pork without binders.
Restaurants serving Pork Meatball Noodles
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chinese noodles
- Gong Wan(Elastic pork meatball)
- Celery
- Fried shallots
- White pepper
Instructions
- [Authentic Recipe]
- [Gong Wan] Thoroughly 'pound and smash' (origin of 'Gong') fresh lean pork hind leg meat with a giant wooden stick (or machine) until fibers completely break into a gooey paste.
- Add salt, sugar, and white pepper, knead further, squeeze into rounds by hand, and briefly boil in hot water to make max-elasticity pure meatballs (usually bought at markets).
- Put salt, white pepper, sesame oil, and the key aromatics 'minced celery' and 'You Cong Su (fried shallots)' in a bowl.
- Pour pork bone broth.
- Put boiled Chinese noodles (You Mian) in the bowl, top with freshly boiled Gong Wan (usually 2-
- pieces) to finish.
Learn more Spice, substitutes, tips
Key spices
Celery freshness and White pepper
Substitutes at Japanese supermarkets
Store-bought meatballs (inferior elasticity)
Pairing
Lu Rou Fan or other rice dishes
Trivia
[For Everyone] Hsinchu's specialty 'Gong Wan'. Unlike crumbly Japanese meatballs, it features a bouncy texture like a rubber ball. The celery and white pepper broth maximizes the pork umami.
Eating tips & etiquette
[Unique Eating] Between slurping noodles, bite the large Gong Wan in half with a loud 'snap!' of your teeth, enjoying the pure pork juices overflowing from inside!
Allergen
Wheat, Pork, Soy, Sesame