Description
A staple clear soup offering a taste of the shop's proud various balls all at once: pork meatballs (Gong Wan), white fish balls (Yu Wan), and shrimp balls (Xia Wan).
Restaurants serving Mixed Meatball and Fishball Soup
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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
- Various balls (Gong Wan
- Yu Wan
- etc.)
- Celery
- Daikon broth
- White pepper
- Sesame oil
Instructions
- [Authentic Recipe]
- 'Zonghe' means mixed (all-inclusive) in Taiwanese.
- Prepare several types of balls handmade by the shop (or from the market). The most standard trio is 'Gong Wan (plump pork balls)', 'Fuzhou Yu Wan (meat-filled fishballs)', and 'Huazhi Wan (squid balls)'.
- Boil clear broth (Qingtang) made from pork/chicken bones and daikon.
- Toss in balls, simmer until they float and heat through.
- Put salt, white pepper, minced celery (or cilantro), and a few drops of sesame oil at the bottom of a bowl.
- Pour in the hot soup and balls.
Learn more Spice, substitutes, tips
Key spices
Celery and White pepper freshness
Substitutes at Japanese supermarkets
Japanese store-bought meatballs or squid balls
Pairing
Rouzao Fan or Liangmian(Cold noodles)
Trivia
[For Everyone] When lost picking a soup at a Taiwanese Xiaochi shop, choosing anything labeled 'Zonghe (Mixed)' is a foolproof bet. The light soup is a great supporting role, cleanly washing away the oil of strong-flavored main dishes (Lu Rou Fan, Ganmian).
Eating tips & etiquette
[Unique Eating] Enjoy it like Russian roulette—'Is the next one squid? Pork? The one with filling?'—tasting different textures and flavors one by one!
Allergen
Pork, Seafood (Fish paste), Shrimp, Sesame