A-Sen Stinky Tofu and Oyster Vermicelli Introduction
Asen Stinky Tofu, located in front of the Earth God Temple in Jiji Township, has been a well-established restaurant for over 40 years. Former County Magistrate Lin Tsung-nan and Councilor Chen Chin-lun never miss the chance to visit whenever they come to Jiji! Asen's tofu is made from soft tofu, freshly prepared, without preservatives and not using reused oil! The production process involves soaking in Chinese herbs for two hours, and after frying, it becomes crispy on the outside and soft on the inside. Besides the unique flavor typical of stinky tofu, it also emphasizes a healthy concept. The texture features a crispy outer skin and a finely soft interior, offering a crunchy softness that regular stinky tofu lacks. It's paired with delicious kimchi made from carefully selected high-mountain cabbage by the owner, and a specially prepared dipping sauce without preservatives, leaving diners wanting more! Another signature dish at Asen Stinky Tofu is its oyster vermicelli, which is also famously delicious. By around 4 PM each day, the pot is nearly empty. The secret to the deliciousness of Asen's oyster vermicelli lies in the use of handmade vermicelli and fresh oysters that are not soaked in water, allowing them to be eaten raw. Everything is sold out by the end of the day, with fresh stock brought in the next day. To prove its taste, if guests can eat ten bowls in one sitting, they won’t have to pay a dime! Don’t forget to stop by and give it a try when visiting Jiji!
