Tian bu la

Taiwanese fish cakes prepared with a thick mixture containing mild white fish fillets, eggs, and potato or tapioca flour. The heavily seasoned batter is piped straight into the hot oil and deep-fried till golden brown.

Fish cakes are typically fashioned into long, thin cylindrical shapes, although they can also be flattened into thick, spherical discs. Even though they can be eaten just after frying, the Taiwanese cook them in a soy-sauce-based broth for a long time, allowing the crispy shell to soften and the cake to absorb all of the pungent broth tastes.

It's frequently skewered and eaten as a snack on the go if it's presented as a crispy delicacy. Traditional Taiwanese eateries frequently provide fried and boiled versions with other deep-fried delights like fish balls or tofu. They're coated in a sticky brown sauce mixed with chili paste, soy sauce, miso, and sugar and served in bowls.

The sauce leftovers are traditionally combined with the broth in which the cakes were boiled to make a tasty soup that is served at the end of a dinner. Both types of tian bu la are common in Taiwanese night markets and are popular Taiwanese street foods.