Nankunshen Tofu Pudding Uncle's Tofu Pudding Introduction
Huang Song-Xiong (born in 1943) started selling tofu pudding from a young age. On weekdays, he pushed his cart to the entrance of Zhuangmiao Yong'an Temple and in front of the old Beimen Police Station, while on Saturdays and Sundays, he sold his products at the entrance of Nankunshen Daitian Temple. Later, as the Nankunshen Daitian Temple courtyard prohibited street vendors, he set up a fixed location to sell at his home in Keelung. Over a decade ago, he purchased a property in Jianguo and moved his entire operation there, remaining open all year round, while the sale at his home in Keelung is only from April to October. Initially, Nankunshen Tofu Master offered only four flavors: white tofu pudding, red bean, mung bean, and sweet potato. Later, he developed additional flavors including grass jelly, barley, lemon, tapioca pearls, and fresh milk. The red bean tofu pudding not only contains red beans but also flower beans, giving it a multi-layered texture. Master Tofu's pudding has always been handmade, with soybeans soaked and ground into a paste, which is then placed in a rice bag and kneaded by hand to a certain level before being pressed with stones until all the liquid is extracted, leaving only the residue. The liquid is cooked and stirred, and once boiled, it is cooled and filtered out, combined with gypsum to solidify into tofu pudding. Traditional black tea has also been sold since the beginning, made entirely by the ancient method. After boiling water, it is poured over Tianren black tea, stewed for 15 minutes, then the pot is uncovered, cooled, and placed in the refrigerator without adding ice.
