Budai Sanduo Traditional Tofu Pudding Introduction
After returning home from the north, the unemployed Zhang Zhiming decided to turn his passion for traditional tofu pudding into a business after enjoying a bowl of tofu pudding in Puzih. He learned the secrets of making tofu pudding from a master in Puzih and began his journey as a tofu pudding vendor. He assembled a tricycle to sell his handmade traditional tofu pudding to various villages, including Neitian, Daliao, Xinwen, Houbiliao, Huweiliao, Guocenliao, Xindian, and Beigangzi, before eventually setting up a permanent stall at the entrance of the Budai market. Zhang Zhiming primarily sold traditional white tofu pudding and peanut tofu pudding. Occasionally, he would mix the white tofu pudding with soy milk for a different flavor. As people became accustomed to enjoying tofu pudding at the market, Zhang Zhiming returned to the workforce in Taipei in 1989. His tofu pudding became a nostalgic taste for the people of Budai, often prompting inquiries from customers about when they could enjoy traditional handmade tofu pudding again. It wasn't until 2012 that his son, Zhang Zhenyi, reopened the business and introduced flavors like mung bean, red bean, and taro balls, moving the selling location to the Tonglian Bus Budai terminal. Now, it is run by his granddaughter-in-law, Peng Yumin, under the name "Sanduo Traditional Tofu Pudding," sold in front of their home. The peanut tofu pudding, which was Zhang Zhiming’s signature dish when he started, is uniquely made by manually selecting cooked peanuts to extract the peanut kernels, a tradition that is still maintained today. The syrup is still...
