The earliest Qiao Tou Bian Taiwanese Meatball (Bawan) were started by Grandma Liao’s stall, first in downtown Nantou, and then in Zhongshan Street Qiaotou, where the store has been passed down to the third generation. After dinner time, the whole shop is still full of customers. Their meat balls are made of glutinous rice, long grain rice and groundnut flour, steamed first and then deep-fried to create a elastic texture. The fillings are made from warm pork with a high proportion of lean meat. It is said that in order to insist on quality, they are all made from pork slabs, which gives them the old-fashioned lard flavor. There is so much work behind the copper-plate food, no wonder it has been loved by Nantou people.