True bawan connoisseurs may know that the preparation method and fillings of this traditional meatball dish differ throughout the northern, central, and southern parts of Taiwan.

Chewy crystal meatballs, more commonly known as bawan, simmer in a vat of oil. When they’re ready, they’re removed and drained, then garnished with sauce, garlic, and a generous sprinkle of cilantro. A few snips with the scissors, and the bawan is ready to meet the inside of your gut.

The northern style bawan, being deep-fried, has a translucent skin and bouncier texture. Fillings typically include pork marinated in fermented rice and minced bamboo shoots.

Central Taiwan’s take on bawan features pork shank, mushroom, and scallops. They are first steamed in an iron bowl, then fried and served with sauce. The texture is crispy and the flavor bursts with umami. Here, it’s standard to have your bawan with soup.

As for the south, bawan are typically steamed, with a surf n’ turf filling of ground meat and whole shrimps.

No matter your preference, there’s bound to be a meatball style suited to every bawan fan’s taste.

Hanna Bilinski for RTI News