大圍小食

The infamous Tai Wai fishball stall. Open till late, serving hundreds of fishball-​loving patrons every single day. The service is always endearingly rude, hollering at you to hurry your ass up and tell them what you want. And honestly, no wonder — there are always at least ten people just waiting to get served here. Actually, there’s two lines — one line for people who want fishballs, and another line for people who want anything else. Anything else includes the stuffed vegetables, like red peppers and eggplant etc., although I’ve heard you can get a imitation shark fin soup too.
As you might’ve guessed, I stick to the fishballs. The fishballs themselves are, admittedly, not the bounciest or biggest of balls, but they’re a good ‘vessel’ for that amazing sauce. I’ve tried many a time to recreate this, and I think it comes down the ginger bits, chilis, and long stewing hours. It can get super spicy sometimes, to the point that eating these fishballs almost seems like an effort or test of brute strength. But, generally, I’m all to happy to nom nom nom. Of course you can opt for the not-​spicy balls, but then you might get called a wuss by the shopkeepers. …Kidding, they’re not THAT rude. But I’d recommend the spicy sauce.
Pro tip: If you want your balls in a cup instead of on the stick, you need to order three sticks worth, and definitely throw in some turnips if you do so you don’t waste any of that precious sauce. There is nothing better — the combo is SO good.