Beimen Tofu Pudding Introduction
Lin Shih-hsiang (born in 1951) moved to Beimen to work with friends from Taipei and married Wang Jin-hsiang, becoming a son-in-law of Beimen. After marriage, to supplement the family income, he thought of starting a side business since his younger brother in Taipei wanted to close his long-running tofu pudding shop. He bought the tofu-making equipment from his brother and learned the techniques, starting a selling history of Beimen tofu pudding that lasted over 30 years. Lin Shih-hsiang worked during the day and made tofu pudding and brewed black tea at night, allowing his wife to take care of the children while selling tofu pudding and black tea the next day. Wang Jin-hsiang pushed the cart to sell in front of the old town hall without fail, regardless of the weather. After the old town hall was demolished, they moved to the front of the old police station, which was also torn down later to build a Jincai furnace, so they set up their stall next to it. At that time, there was only one stall in the entire temple yard. Beimen tofu pudding is available in both cold and hot varieties; in winter, both are sold, while in summer only cold tofu pudding is available. Traditional black tea is sold year-round. Initially, Beimen tofu pudding came in three flavors: red bean, green bean, and taro, but now the focus is on red bean and pearl flavors. Red bean has become popular and sells well, while pearl attracts the taste of young people. Nowadays, young people also enjoy black tea tofu pudding and winter melon tofu pudding. After the Yunjia-Nan Coastal National Scenic Area Administration settled in Beimen, efforts were made to develop tourism in Beimen...
