Overview

Shilin Miaokou Changhua Bawan (士林廟口彰化肉圓) is an unassuming little stall by Cixian Temple at Shilin Night Market in Taipei. The stall specializes in traditional snacks from central Taiwan, reflecting the owner’s roots in Changhua, a city in central Taiwan known for bawan (肉圓), Taiwanese meatballs.

The stall serves Changhua-style bawan (彰化肉圓) alongside traditional dishes such as four herbs soup (四神湯), tube rice cake (筒仔米糕), taro cake (芋粿), and Central Taiwan-style rice dumpling (中部粽).

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General Info

Name : Shilin Miaokou Changhua Bawan (士林廟口彰化肉圓)

Location : LINK

Type : Stall

• The stall has limited seating along the front counter

Price : NT $50 – NT $100 per person

• 10% service charge : No

Menu : 

Chinese (Traditional) : ✅

English : ✅

Japanese : ❌

Korean : ❌

Payment : 

Cash : ✅ 

Credit Card : ❌

Atmosphere : N/A

Cleanliness : ⭐⭐⭐

Dining Options : 

• Vegan : ❌
• Vegetarian : ❌
• Pescatarian : ❌

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How to Order

The stall does not have a paper menu. Everything they serve is listed on a table by the roadside so take a look and decide what you want before ordering.

(1) Seat yourself. Find an available seat either at one of the tables or directly at the stall counter

(2) Tell the stall owner what you would like to order

(3) Pay first as the food is brought to you

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Sean’s Review

The stall has a few seats right in front of the counter. Eating at a stall counter is a classic Taiwanese night market experience, so you should definitely give it a try!

There are two common ways to prepare Bawan (肉圓), or Taiwanese meatballs : steamed or deep-fried. I’m from central Taiwan, where the deep-fried version is more popular.

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1st visit :

July 5th, 2026 : Bawan (Taiwanese Mega Meatballs) + Four Tonics Soup

Bawan (Taiwanese Mega Meatballs)

Since I grew up in central Taiwan, I’m much more used to the deep-fried bawan that is more popular there. The bawan at this stall does an excellent job of recreating the flavors I grew up with.

The pork filling is firmer and leaner, while the generous amount of fermented bamboo shoots adds a distinctive, slight sourness. It creates a delicious balance of salty and sour flavors, which is then mellowed out by the sweetness of the stall’s secret homemade sauce. The combination is incredibly satisfying.

Four Tonics Soup (Four Herbs Soup)

The four herbs soup I usually find in northern Taiwan is made with a generous amount of pearl barley, giving the broth a thick, milky-white appearance with plenty of pearl barley inside.

The four herbs soup at this stall, however, is prepared more in the central Taiwanese style. It starts with a light and naturally sweet pork-bone broth, so the soup is much clearer and thinner. Fresh rice wine is added for extra aroma, giving the broth a wonderfully fragrant finish. The pork intestine is also firmer and has a pleasantly chewy texture.