Xinzhuang Frozen Tofu Pudding Introduction
Temple areas are often places where vendors gather, and the Xinyuan Jiaying Temple area is no exception. However, the stall is not located directly in front of the temple but under the grand entrance archway. "Xinyuan Frozen Douhua" is one of them. The owner, Wang Wenzhen, learned dough-making skills from his brother, who opened a douhua shop in Kaohsiung in 1995. In 2004, Wang Wenzhen went to Kaohsiung to learn the craft and then returned to set up his stall under the archway at Xinyuan Jiaying Temple, selling not only traditional douhua but also flavors like yam, mung bean, red bean, and job's tears. Xinyuan Frozen Douhua emphasizes health, with the douhua made by hand early in the morning and without preservatives. The soybeans are imported from Canada and are non-GMO, with import certification; the red beans, mung beans, and job's tears are all cooked on the same day and produced in Taiwan, accompanied by pesticide inspection certificates. The syrup is made by simmering Taiwan Sugar's granulated sugar for an extended period. Wang Wenzhen's frozen douhua does not require crushed ice, as it is refreshing and cool; the stall itself functions as a large refrigerator, due to Wang Wenzhen's many years of experience selling douhua. In addition to douhua, "Xinyuan Frozen Douhua" also offers mung bean soup, job's tears soup, and red tea. The douhua uses Taiwan Sugar's second-grade sugar, while the mung bean and job's tears soups use Taiwan Sugar's special grade sugar. The red tea leaves are sourced from contracted tea farmers, which slightly raises costs but guarantees quality.
