Budai Sanduo Traditional Tofu Pudding Introduction
After returning home from the north, unemployed Zhang Zhiming decided to make douhua (tofu pudding) his second career after enjoying the douhua in Puzhi. He learned the secret of making douhua from a local master and began his journey selling it. He assembled a tricycle to carry his handmade traditional douhua and sold it in the markets of villages such as Neitian, Daliao, Xinwen, Houbeiliao, Huweiliao, Guocenliao, Xindian, and Beigangzi, eventually settling at the entrance of Budai Market. Zhang Zhiming primarily sold traditional white douhua and peanut douhua, occasionally adding soy milk to the white douhua for a unique flavor. As people became accustomed to the joy of eating douhua at the market, Zhang Zhiming returned to work in Taipei in 1989. The douhua he made became a nostalgic flavor for the people of Budai, with many asking his family when they could enjoy his traditional handmade douhua again. It wasn't until 2012 that his son Zhang Zhenyi reopened the business, introducing new flavors like mung bean, red bean, and tapioca, and moved the sales location to the Tungkang Bus Station in Budai. Now, his daughter-in-law Peng Yumin runs "Sanduo Traditional Douhua" from their home. The peanut douhua was Zhang Zhiming's signature when he started, and uniquely, the peanuts are hand-shelled using a sieve after being cooked, maintaining this tradition to this day. The syrup is still made using traditional methods.
