Overview

Kaohsiung Steamed Taiwanese Meatballs (士林夜市高雄肉圓) is an easy-to-miss stall tucked in front of Cixian Temple at Shilin Night Market in Taipei. Its specialty is steamed Taiwanese meatballs (清蒸肉圓), a southern Taiwanese style that is less common in Taipei. Instead of deep-frying the meatballs, they are steamed in large bamboo steamers, giving the translucent wrapper a softer texture and lighter taste. The stall also has four herbs soup (四神湯), a traditional pairing that makes this little temple-front stand worth seeking out.

---

General Info

Name : Kaohsiung Steamed Taiwanese Meatballs (士林夜市高雄肉圓)

Location : LINK

Type : Stall

Price : NT $100 – NT $150 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 : ❌

---

How to Order

(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 when your food is brought to you

---

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 (Taiwanese meatballs) : steamed and deep-fried. The steamed version is more common in southern Taiwan and is relatively rare to find in Taipei

---

1st visit :

July 16th, 2026 : Steamed Meatballs + Four Gods Soup

The stall only serves two items, making the menu super simple and easy to understand

Steamed Meatballs

The meatball is topped with fresh coriander, which is typical of southern Taiwanese cooking

If you don’t want coriander on your meatballs, show the staff the following : 我的肉圓不要香菜

Four Gods Soup (Four Tonics Soup)

The name four herbs soup (四神湯) literally sounds like it means “Four Gods Soup.” However, the “gods” here do not refer to deities. Instead, the name refers to the four traditional Chinese medicinal ingredients originally used to make the soup.

Their steamed Taiwanese meatballs (清蒸肉圓) have a unique flavor, with a silky wrapper that becomes more aromatic as you chew. They keep the seasoning simple, using just coriander and a light sauce to bring out the meatball’s natural sweetness. The filling is made entirely with lean pork, so it is not greasy or overly seasoned. Instead, the freshness of the pork is what makes this simple dish so good.

Their four herbs soup (四神湯) is also prepared in a more traditional southern Taiwanese style. The broth is light, while the pork intestines remain pleasantly chewy rather than being cooked until very soft. The barley flavor is subtle; instead, cooking wine gives the broth most of its aroma, making it surprisingly easy to keep drinking one spoonful after another.