Nankan Tofu Uncle Tofu Introduction
Huang Songxiong (born in 1943) started selling Tofu pudding from a young age. On weekdays, he pushed a cart to the Zhuangmiao Yong'an Temple and the old Beimen Police Station, while on Saturdays and Sundays, he sold at the Nankunshen Da Tianfu Temple. Later, as street vending was not allowed at the Nankunshen Da Tianfu Temple, he set up a fixed spot at his home in Keelung. Over ten years ago, after purchasing a property in Jiangjun, he moved the entire sales operation there, operating year-round, while the sales from his home in Keelung only run from April to October. Initially, the Tofu pudding from Nankunshen Tofu Master offered only three flavors aside from plain Tofu pudding: red bean, green bean, and sweet potato. Later, he developed additional flavors such as grass jelly, barley, lemon, pearl, and fresh milk. Among them, the red bean Tofu pudding not only contains red beans but also flower beans, adding multiple layers of texture. The Tofu pudding is handmade; the soybeans are soaked, ground into a paste, and then kneaded and pressed with hands until certain consistency is reached. The mixture is then pressed with stones until all the liquid drains out, leaving only the residue. The liquid is stirred while boiled; once it comes to a boil and sits, soy milk is filtered out and gypsum is added to solidify it into Tofu pudding. Traditional black tea has also been sold from the beginning and is made entirely using ancient methods.
