History
The father of the owner was serving in the air force. After retirement about 10 years ago, he came to Minchu road Tzi-Kan Loh area to sell five-fragrance oily tofu soup. Later on, some friend taught him how to make stinky tofu and he modified the flavor before putting it on sale. At the time of relocating to Xiao-Bei night market, the store owner just finished serving the military,and so the business was passed on to him. Later on, he moved to another place and continued his business.
Special Feature
The five-fragrance stinky tofu is of Yang-Tze river region flavor, which places tofu into special herbal juice for fermentation. Called “Shioufa", this fermentation process is very exacting, requiring about 10 hours in winter and 8 hours in summer depending on the weather. Fermented tofu using this method is a bit fragrant and stinky; cut it into small pieces before deep frying makes the skin crispy while inside it is soft-- eating it together with spring onion, garlic and soy sauce makes the flavor even better. The accompanying pickled vegetable is made of Li-San cabbage which is sweet and crunchy, pickled cabbage and five fragrance stinky tofu are a perfect match.
※ The above introduction on light meal is transcribed from the book “Prefecture city flavor light meal first edition”