Cooking Videos

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In this episode, Chef James reveals that the ultimate secret to a richer pork ball soup is a cold water start rather than dropping them into boiling water. It is a must-watch for home cooks looking to elevate a simple Taiwanese comfort food classic with effortless, professional adjustments.

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Recipes & Tutorials

On his channel, 詹姆士官方專屬頻道, Chef James demonstrates how to make a classic Hsinchu-style pork ball soup. He scores the pork balls so they expand, simmers them from cold to release their natural sweetness into the broth, and finishes the soup with fresh celery, white pepper, and a splash of fish sauce for deep, satisfying umami. This quick tutorial turns a basic pantry meal into a deeply comforting, restaurant-quality bowl.

Food Science & Tips

Chef James explains the physics of pork ball making, noting that traditional “gòng-wán” (槓丸) relies on continuous pounding to develop its signature springy elasticity. He explains that ice must be added during high-speed blending or pounding to prevent heat buildup, which would otherwise destroy the meat’s protein structures and ruin its texture.

Restaurant & Travel

While discussing local culinary pride, James shares his strong preference for Hsinchu-style pork balls, declaring that you can rarely find a bad pork ball in Hsinchu due to their high local standards for elasticity and sweetness. He humorously compares this fierce local pride to how people from Tainan boast about their own food culture.

Everything Else

Chef James shares that pork balls are an excellent freezer staple for quick weekday meals. He suggests versatile ways to use them beyond soup, such as slicing them to stir-fry with dried tofu or incorporating them into a comforting soft-scrambled egg rice bowl.

🍲 Want me to suggest some complementary Taiwanese side dishes from your other recipes that would pair perfectly with this classic pork ball soup?