二訪米其林必比登推薦，2019新科入榜，湯圓皮超Q軟，咬久了有甜味。2nd Time to Come here, New street food in 2019 Michelin Bib Gourmand，Skin of Big Ball is chewy and sweet if you bite longer.
最近好像很常跑西區
再來試試別人推的餛飩，這次有發現有湯圓跟餛飩混合版，不用吃四顆湯圓了
後來有研究，肉餡都是用客家鹹肉做的，所以會有鹹豬肉的味道，這個味道如果弄不好，會覺得很臭
湯圓的皮，這次嚼了很久，有麵粉香甜味
控肉飯，肥肉的部分我愛，不錯，可是瘦的部分覺得一點點柴，不夠軟爛
P.S 其實本來要去吃雙連鹹湯圓，可是沒開…Orz~
2nd times to visit this restaurant, and try wonton that others recommend.
They have wonton and big rice ball soup, that means I don’t need to eat 4 BIG RICE BALL.
Meat inside wonton and big rice ball is the same. It’s made by Hakka salty pork.
Bad salty pork smells, but this salty pork is tasty and meaty.
Soy-stewed pork with rice is good. I like its fatty park.
103台北市大同區延平北路三段58號
人均: 100
11:30am~10:30pm(休週二)
02 2585 7655
http://www.bigriceball.com.tw
https://guide.michelin.com/en/restaurants?id=shih-chia-big-rice-ball
