南機場 彰化肉圓

南機場 彰化肉圓 is in Nanjichang Night Market in Taipei's Zhongzheng District, its signature the hand-made Changhua-style ba-wan — a rice-batter skin low-temperature oil-blanched until soft, springy, and translucent, filled with pork and diced bamboo shoot, then drizzled with sweet red sauce and soy paste and topped with cilantro, NT$55 each. There's also mushroom fish-ball soup and pork-ball soup to go with it. One diner said “tasty,” though another felt “for the Wanhua area it's pricey, and no different from ordinary ba-wan” — opinions vary.

The stall runs on a “pay first, please queue” system, with a line when busy, and it often hangs up a “sold out for today” sign before closing time. The hours are short — just the three hours from 1:30pm to 4:30pm — so time it right and come early.