Ah Sen Stinky Tofu Oyster Vermicelli Introduction
Located in front of the Tian Gong Temple in Jiji Township, Ah Sen stinky tofu has been a long-standing establishment for over 40 years. Former county commissioner Lin Tsung-nan and councilor Chen Jin-lun never forget to visit whenever they come to Jiji! The tofu used at Ah Sen is made from soft tofu, prepared fresh daily, without any preservatives or reused oil. The production process begins with soaking in Chinese herbs for two hours. After deep-frying, it is crispy on the outside and soft on the inside. Aside from the special flavor typical of stinky tofu, there is also a focus on health. The texture features a crispy exterior and a fine, soft interior, offering a unique crunchiness and creaminess found in ordinary stinky tofu. It is paired with delicious kimchi made from carefully selected mountain cabbage by the owner, and a homemade dipping sauce free from preservatives, making it a memorable experience! Another specialty of Ah Sen stinky tofu is the oyster vermicelli, which is also widely regarded as a culinary delight. By around 4 PM each day, the pot is often empty. The secret to the deliciousness of Ah Sen's oyster vermicelli lies in the handmade noodles and the oysters, which are not soaked in water and are fresh enough to be eaten raw. The leftovers are finished by the end of the day, with fresh stock replenished the next day. To prove how delicious it is, you don't have to pay if you find it isn't tasty! If you can eat ten bowls in one sitting, you won't be charged a single cent! Don't forget to try it when visiting Jiji!
