ChanghuaEat Recommendations
Featured
A-San Ba-Wan is a veteran snack shop in Changhua County, founded in 1986 and serving for more than thirty-five years, celebrated for its crisp-skin deep-fried ba-wan. The signature ba-wan is crisp on the outside and tender inside, often finished with Hokkaido scallop or a side of dragon-marrow-bone soup for layered texture, and the house sauce pulls the dish together. Located near the fan-shaped train depot, the shop accepts both dine-in and take-out and routinely draws long queues from locals and tourists alike — a must-stop food landmark in Changhua.
Shao-Wei-Xian Private Kitchen in Pi-Tou Township, Changhua County, is a no-menu restaurant hidden inside a residential home. The chef builds each night around seasonal local ingredients and serves a ten-course set menu, every plate — from opener to dessert — full of creativity and warmth. The dining room is elegant and bright, with seating for more than thirty, perfect for family dinners, company gatherings or full venue buyouts. Advance booking is required; set menus run around NT$600 per person, with couple sets around NT$2,000 and perks like free meals for children and complimentary juice.
Eat
ABees (formerly Jia-Feng-Mi) is a creative cafe at 215 Zhang-Shui Road in Changhua City, where the menu tilts toward coffee, savoury galettes and dessert crepes. Signature plates include pollen-topped coffee, spiced tomato-zucchini crepes, kale-and-yam crepes, and cinnamon-apple-honey crepes, with most orders landing around NT$400 per person. Although opening hours are not posted, the high ratings and ever-rotating specials make it a popular queue spot for locals seeking something beyond the usual street food.
Chris Cafe is a tucked-away Hong Kong-style coffee shop in Taichung's Qi-Qi district, serving homestyle Cantonese comfort food. The star dishes are a deeply savoury 'sorrow-defying rice' — a char-siu egg rice made famous by Stephen Chow — and the indulgent peanut butter French toast that locals love. The dining room is calm and unhurried, ideal for a quiet break while shopping at Da-Yuan-Bai or exploring the Qi-Qi business district. Reservations are recommended so you don't miss the most popular plates.
Bu-Er-Fang is the only bakery in Changhua County dedicated almost entirely to the classic yolk pastry, with nearly fifty years of history behind it. Each pastry is baked with buttery shortening into a deep golden flake, wrapped around a glistening salted duck egg yolk and a smooth red bean filling.每逢中秋或年节, queues of devotees snake around the block, making it the must-buy souvenir of Changhua. Beyond yolk pastries, the counter also offers mung-bean pastries and wife cakes — all old-school baked goods. Online orders are not accepted; the only way to taste them is to show up and queue in person.
Wu-Xian-Ji Hot Pot's Lukang flagship is a 496 Zhong-Zheng Road hotpot destination in Changhua County's Lukang Township, beloved for its stylish interior and comfortable lighting. Diners pick from a wide range of soup bases and order a la carte, with the main draws being the oversized meat platters and unlimited rice and drinks. Hours run from 11 AM to 2 AM, so even late-night cravings can be answered with a steaming pot. At NT$250-300 per person, the value is excellent and it regularly lands on lists of Changhua's must-eat hot pots.
Er-Le-You-Li is a beloved brunch and light-eats spot at 110 Lu-He Road Section 3 in Lukang, tucked down a residential lane and fronted by a giant Teddy-bear sign that signals its family-friendly vibe. The menu leans into handcrafted drinks and a signature minced-pork stir-fried noodle, refreshed in 2025 with an all-new lineup that online reviewers have pushed to an average 4.7 stars. Plates are plated with care — house panna cotta, passion-fruit jam, dual-hearted sweet potato — and the seating is relaxed, ideal for travellers who want to slow down and taste Lukang's gentler side.
Bei-Men-Kou Ba-Wan is a Changhua City institution on Zhong-Zheng Road, founded in the 1960s and now more than sixty years old, celebrated for its deep-fried crispy-skin ba-wan. The filling is built around shiitake, duck egg yolk and dried scallop, and the dish is usually paired with garlic-sweet-chili sauce or a side of dragon-marrow-bone soup. Two sizes are offered, priced NT$55-110, and the queue moves quickly — making it a must-try for anyone exploring Changhua.