Ligang Wontons 里港馄饨
Ligang Wontons is featured among the local specialties of Taiwan.
Ligang Wontons (里港馄饨) are pork wontons from Ligang Township (里港乡) in Pingtung County (屏东县). The dish goes back to 1939, when Zhao Wenfu (赵文富), a tailor from Fuzhou (福州) who had settled in Pingtung, started selling wontons from a small noodle stall after learning the craft from a fellow Fuzhou native. Most wonton shops in Ligang are still run by his family.
How it is made
Zhao's own wrappers were thin and did not swell in water, and Wikipedia credits them for his growing trade. It describes the wrapper as high-gluten flour rolled out again and again until thin enough to let light through, and the filling as pork tenderloin mixed to a set ratio of fat to lean with chopped spring onion and seasoning. The wontons are boiled until they float and the skin turns translucent, then lifted out and topped up with stock.
The soup was first made from pork bones. Zhao's son, Zhao Kexing (赵可兴), switched to pig's trotters, which gave a richer broth and could also be eaten with rice; he went on to sell the trotters with garlic soy sauce.
How it is eaten
In Ligang the standard companion is a plate of boiled pig's trotter. Wikipedia describes the trotters as boiled for ten minutes to clear the scum, rinsed in ice water and then simmered for two hours over low heat, and served with lard, soy sauce and garlic juice. Shops also serve side dishes such as rice blood cake in sesame oil, pig's ear and stir-fried salted pork.
Where it comes from
From the third generation family members opened their own shops; alongside Wenfu (文富) there are shops such as Zhao Shoushan (赵寿山). EBC News reports that three of these grandchildren choose different cuts. The Zhao Shoushan shop uses tenderloin and a filling with more fat, and Zhao Shouhong (赵寿宏) uses front leg and serves the wontons with the shop's own handmade yi noodles. Zhao Shouquan (赵寿全), who has no shop and sells through retail channels and home delivery, uses hind leg. The shops also choose different wrappers.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-25. Recipes and servings vary between kitchens.
Image credits & notes (1)
- Reference photo of a similar dish · 同类菜品参考照片A similar preparation is pictured; the local version may differ. 同类菜品参考照片，当地做法可能不同。Photo: Dennis Wong from Hong Kong, Hong Kong · CC BY 2.0Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
