Beimen Douhua Introduction
Lin Shih-hsiang, born in 1951, came to Beimen to work with friends from Taipei and married Wang Jinxiang, becoming a son-in-law of Beimen. After marriage, in order to supplement the family income, he thought of starting a side business. His younger brother, who lived in Taipei, was closing his long-established douhua (soybean pudding) shop and sold his grinding equipment to Lin Shih-hsiang, transferring the skills of making douhua, thus starting a 30-year history of selling douhua in Beimen. Lin Shih-hsiang worked during the day and made douhua and brewed red tea at night, allowing his wife to sell douhua and red tea while taking care of their children the next day. Wang Jinxiang pushed the cart every day, selling in front of the old public office regardless of the weather. When the old public office was demolished, they moved to the old police station, and when the old police station was torn down for the construction of the Jinlu temple, they set up shop next to the Jinlu. At that time, there was only one stand in the entire temple courtyard. Beimen douhua is available in both cold and hot varieties; in winter, both are sold, while in summer, only cold douhua is available. Traditional red tea is sold year-round. Initially, Beimen douhua offered three flavors: red bean, mung bean, and sweet potato, but now it primarily features red bean and pearl flavors. Red bean is widely popular and sells well, while pearl flavor caters to the tastes of the younger generation. Nowadays, young people also enjoy red tea douhua and winter melon douhua. After the Yunlin-Chiayi-Tainan Coastal National Scenic Area Administration settled in Beimen, it actively developed Beimen's tourism...
