Nankan Tofu Aunt Tofu Introduction
Huang Songxiong (born in 1943) started selling tofu pudding from a young age. On weekdays, he would push his cart to the entrance of the Zhangmiao Yong'an Temple and in front of the old Beimen Police Station, while on Saturdays and Sundays, he would sell at the South Kunsan Daitian Temple entrance. Later, due to restrictions on setting up stalls at the South Kunsan Daitian Temple plaza, he began selling at his residence in Keelung. Over ten years ago, he purchased a house at the current location in Jiangjun, where he moved his entire operation and now operates year-round, while the sales at his residence in Keelung are limited to April through October. Initially, the Tofu Pudding Uncle's offerings included only three flavors: red beans, green beans, and taro, alongside the plain tofu pudding. Later, he developed additional flavors such as grass jelly, coix seed, lemon, pearl, and fresh milk. The red bean tofu pudding includes not only red beans but also flower beans, providing a layered texture. The tofu pudding is handmade; the soybeans are soaked and then ground into a paste, which is placed in a rice bag and kneaded by hand until a certain consistency is achieved. The paste is then pressed with stones until all the liquid is extracted, leaving only the residue. The extracted liquid is cooked and stirred, and after boiling, it is allowed to rest. The soy milk is filtered, and gypsum is added to solidify it into tofu pudding. Traditional black tea has also been sold since the beginning, made entirely by traditional methods. After boiling the water, Tien Ren Black Tea is added and stewed for 15 minutes before the lid is removed. It is then cooled and refrigerated without adding ice.
