While cuttlefish balls can be found throughout Taiwan, the most renowned come from Penghu. Thanks to the archipelago's abundant cuttlefish, squid, and other cephalopods, local producers initially experimented with processing various species into ball-shaped products to boost sales. They discovered that cuttlefish worked best; the test batches proved enormously popular, and huazhi wan became a signature Penghu specialty.

The Elusive Origins of Cuttlefish Balls

Beyond Penghu, Chiayi County's Puzi Township also claims cuttlefish balls as a specialty. Wikipedia suggests that Puzi began producing cuttlefish balls as early as 1932 during the Japanese colonial period, making it potentially the birthplace of this beloved snack—though the site itself notes the absence of supporting documentation. Like many Taiwanese street foods, pinning down the true inventor proves nearly impossible, and frankly, few seem to care. What matters is that they taste good.

Meanwhile, takoyaki—those spherical treats from Japan's Kansai region—share a similar appearance and have become equally ubiquitous at Taiwanese night markets. Yet beneath the surface, the two diverge completely. Takoyaki are made by cooking wheat batter filled with octopus chunks, cabbage, corn, and ham over gentle heat. The chewy, springy octopus pieces echo the texture of the cuttlefish bits in huazhi wan, but there the similarities end.