在錯過午餐的下午時段，有時候有點餓，又怕吃多變成晚餐吃不下時，往往最令人感到尷尬。其實這種狀況對我們中部人來說，這時只要來上一顆彰化肉圓再加一碗湯，問題就解決了。至少這麼多年以來，冰箱遇到這種狀況，都是這樣處理屢試不爽，結果就跟肉圓一樣圓滿。
🇺🇸 Read in English
During the afternoon hours when you've missed lunch, sometimes you're a bit hungry, but afraid that eating too much will ruin your appetite for dinner—this is often the most awkward situation. Actually, for us living in central Taiwan, the problem is easily solved by just having a Changhua Ba-Wan (Taiwanese meatball) plus a bowl of soup. At least for so many years, whenever I encounter this situation, I handle it this way and it never fails. The result is just as perfectly fulfilling as the round Ba-Wan itself.
天橋下的好味道：手工彰化肉圓
台灣中部地區別說整個區塊了，光我們舊台中市區賣肉圓的攤家就不知道有幾百家。除了一些本身就很有名的店之外，很多時候吃肉圓靠的是一個緣份。如說今天要帶大家來吃的，就是我以前偶然經過瞄到的，也就是這家手工彰化肉圓。店名取做橋下的原因跟前陣子介紹的橋下陽春麵一樣，都因位在中華路太平國小段的天橋下擺攤。目前麵攤還以攤子的型態擺在原處附近，而肉圓早已搬到店面，經營白天時段到晚上七點。
🇺🇸 Read in English
Let alone the entire central region of Taiwan, just in our old Taichung city area alone, there are probably hundreds of Ba-Wan stalls. Besides some inherently famous shops, many times eating Ba-Wan relies on serendipity. For instance, the one I'm taking you to eat today is one I accidentally spotted passing by before, which is this Handmade Changhua Ba-Wan. The reason it's named "Under-bridge" is the same as the Under-bridge Yangchun Noodles introduced a while ago—they both set up stalls under the pedestrian bridge near Taiping Elementary School on Zhonghua Road. Currently, the noodle stall still operates as a street cart near its original spot, while the Ba-Wan shop has long moved into a storefront, operating from daytime until 7 PM.
這天是過了午餐時段才出門，加上週日下午時段這附近比較容易停車，所以就趁訪友前空檔，先來這邊吃顆肉圓認識一下。
🇺🇸 Read in English
This day I went out past lunchtime, and since it's easier to find parking around here on a Sunday afternoon, I took the free time before visiting a friend to come here and eat a Ba-Wan to get acquainted.
中部經典：油泡加熱與獨門醬料
肉圓應該是由店家自行手工製作，不然招牌上應該也不會特別強調手工。提供的肉圓就是我們中部特產的油泡加熱彰化肉圓，看起來白白胖胖的，復熱用的豬油看起來也相當清澈乾淨。
🇺🇸 Read in English
The Ba-Wan should be handmade by the shop itself, otherwise they wouldn't specifically emphasize "handmade" on the sign. The Ba-Wan served is our central Taiwan specialty—Changhua Ba-Wan reheated by soaking in warm oil. They look white and plump, and the lard used for reheating looks quite clear and clean.
肉圓的調味料就以上四種，辣椒看起來還不賴的樣子，點餐時老闆會問你要不要加辣?個人感覺可以請老闆稍微下重一點，應該會更好吃。
🇺🇸 Read in English
There are four kinds of seasonings for the Ba-Wan as shown above. The chili looks pretty good. When ordering, the boss will ask if you want it spicy. I personally feel you can ask the boss to add a bit more; it should taste even better.
店裡的餐點品像相當簡單，除了主角肉圓一種之外，還有其他五種湯品，每種都是20原一碗。
🇺🇸 Read in English
The menu items in the shop are quite simple. Besides the main character Ba-Wan, there are five other kinds of soups, each for only 20 NTD a bowl.
真的不騙大家，有點餓又不想吃太飽，就照冰箱這樣點保證江江好!
🇺🇸 Read in English
I'm really not lying to you all. If you're a bit hungry but don't want to be too full, ordering like I do guarantees it will be just right!
Ｑ軟半透明外皮與紮實肉餡
肉圓(35元/顆) 不知道是習慣還是口味問題，這幾年南北全台跑透透，各式肉圓也吃了超過百攤，結果還是覺得我們中部的彰化肉圓最對味。
🇺🇸 Read in English
Ba-Wan (35 NTD/piece). I don't know if it's a matter of habit or taste, but after traveling all over Taiwan from north to south these past few years and eating at over a hundred Ba-Wan stalls, I still feel our central Taiwan's Changhua Ba-Wan suits my taste the best.
這家店的肉圓皮因為番薯粉的比例應該比較高，所以肉圓皮呈半透明狀態，吃起來口感偏軟。如果米漿的比較稍微高一點，肉圓皮的口感就會比較帶點咬勁。
🇺🇸 Read in English
Because the proportion of sweet potato starch in this shop's Ba-Wan skin is probably higher, the skin is translucent and tastes on the softer side. If the proportion of rice milk was a bit higher, the texture of the skin would be a bit more chewy.
肉餡是傳統以胛心肉做成的五香肉餡，吃起來口感紮實，新鮮美味無任何肉腥味。
🇺🇸 Read in English
The meat filling is the traditional five-spice filling made of pork shoulder. It tastes solid, fresh, delicious, and without any gamey meat smell.
肉餡裡面包的不是筍絲而是蘿蔔絲，我想這樣的配置可能跟季節有關係，因為冬天不是筍子的季節，所以用產季的蘿蔔取代，其實大部分店家都會這樣做。不過夏天我個人沒吃過他們家肉圓，也不確定是否會換成筍子?不過話說回來，肉餡裡面加入筍丁或筍絲的口感及風味才是最讚的!
🇺🇸 Read in English
What's wrapped inside the meat filling is not shredded bamboo shoots but shredded radish. I think this arrangement might be related to the season, because winter is not the season for bamboo shoots, so they use in-season radish instead. Actually, most shops do this. However, I haven't eaten their Ba-Wan in the summer, so I'm not sure if they switch back to bamboo shoots? But then again, adding diced or shredded bamboo shoots to the meat filling gives the absolute best texture and flavor!
暖心銅板價湯品：大骨湯與貢丸
貢丸湯(20元)
每碗湯有三顆小貢丸，丸子的口感還算彈牙，用料方面也還算紮實，不會感覺下了很多粉。
🇺🇸 Read in English
Pork Meatball Soup (20 NTD)
Each bowl of soup has three small pork meatballs. The texture of the meatballs is quite bouncy, and the ingredients are quite solid; it doesn't feel like a lot of flour was added.
湯頭方面就是古早味的大骨焢，在這樣冷冷的下午時刻，來上一碗熱騰騰的湯，真的沒有甚麼事情比這個更幸福了。
🇺🇸 Read in English
As for the broth, it's the traditional pork bone broth. On a cold afternoon like this, having a bowl of piping hot soup, there is really nothing more blissful than this.
一顆肉圓+一碗湯吃得清潔溜溜，然後我有自信等等晚餐應該還吃得下!
🇺🇸 Read in English
I ate a Ba-Wan + a bowl of soup completely clean, and I am confident that I can still eat dinner later!
📍 店家資訊：橋下肉圓
地址：404台中市北區中華路二段107號
電話：0910-083812
營業時間：11:00~19:00
公休日：無
付款方式：現金
本文照片以iPhone X拍攝
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