Beimen Tofu Pudding Introduction
Lin Shih-hsiang (born 1951) came to Beimen from Taipei to work with friends and married Wang Jin-xiang, becoming a son-in-law of Beimen. After marriage, in order to supplement the household income, he was eager to run a side business since his younger brother in Taipei was closing his long-established tofu shop. He purchased the tofu-making equipment from his brother and learned the craft, thus starting the over 30-year history of selling Beimen tofu. During the day, Lin worked, and at night, he made tofu and brewed tea, allowing his wife to sell tofu and tea while taking care of their children the next day. Wang Jin-xiang pushed a cart to sell the products in front of the old public office regardless of the weather. When the old public office was demolished, they moved to the front of the old police station, then moved again beside the Jinlu temple after the police station was torn down. Back then, there was only one stall in the entire temple yard. Beimen tofu comes in both cold and hot varieties, with hot and cold tofu sold in winter and only cold in summer, while traditional red tea is sold year-round. Initially, Beimen tofu offered three flavors: red bean, green bean, and sweet potato. Nowadays, the main flavors have become red bean and tapioca, with red bean being popular and in high demand, while tapioca appeals to the younger crowd. Young people also enjoy red tea tofu and winter melon tofu. After the management office of the Coastal National Scenic Area of Yunlin, Chiayi, and Tainan set up in Beimen, they have been keen on developing tourism in Beimen.
