"Octopus dumplings" were originally called "Takoyaki" and became popular in Taiwan in the 1980s. It was introduced to the mainland from Taiwan in late 2003. After years of continuous improvement, the taste is deeply loved by consumers. The octopus balls are golden and crispy on the outside, soft and tender on the inside, with rich and varied sauces, and the chewy octopus filling. The aroma is overflowing when made, and the small balls produced are smooth and plump, shiny, without cracks, and do not collapse after being placed for a long time.