Buddhaij San Duo Traditional Tofu Pudding Introduction
Returning home from the north, Zhang Zhiming, who was unemployed, decided to make tofu pudding his business's second spring after tasting the tofu pudding in Puzih. He learned the secrets of making tofu pudding from a Puzih master and began his journey of selling tofu pudding. He assembled a tricycle to carry his handmade traditional tofu pudding to villages such as Neitian, Daliao, Xinwen, Houbiliao, Huweiliao, Guocenliiao, Xindian, and Beigangzi, selling it on the streets, and later settled at the entrance of Budai Market for sale. Zhang Zhiming only sold traditional white tofu pudding and peanut tofu pudding, and sometimes the white tofu pudding was enhanced by adding soy milk, offering a different flavor. While everyone had grown accustomed to the joy of eating a bowl of tofu pudding at the market, Zhang Zhiming returned to the workplace in Taipei in 1989. The tofu pudding made by Zhang Zhiming became a nostalgic taste for Budai residents, with many asking his family when they could enjoy traditional handmade tofu pudding again. It was not until 2012 that his son, Zhang Zhenyi, reopened the business and developed additional flavors like mung bean, red bean, and tapioca balls, moving the selling location to the Tonglian Bus Station in Budai. Now, Zhang Zhiming's granddaughter-in-law, Peng Yumin, runs "Sando Traditional Tofu Pudding," selling at their home. Peanut tofu pudding was Zhang Zhiming's signature dish at the start of his business, and uniquely, the peanuts are hand-selected after being cooked and passed through a rice sieve, a tradition that is still maintained today.
