Founded in the 1960s, Shih Chia is synonymous with savoury glutinous rice balls with juicy pork and vegetable filling in Miaoli Hakkanese style. The second-generation owner strictly follows his mother's recipe and uses only year-old, round-grain sticky rice to make the toothsome elastic dough; the broth seduces with the umami of bonito flakes and the tangy depth of preserved cabbage. There are also snacks from Fujian and other Chinese provinces.