Stinky tofu is one of those classic Taiwanese delicacies—if you go a while without it, you genuinely start to crave it.
People have a pretty polarized attitude toward it these days. Everyone loves to eat it, but absolutely no one wants a shop opening up right next to their house. Honestly, it’s completely understandable. Without proper air filtration, smelling that odor every single day is something no one can stomach. Enjoying the food is one thing; living next to it and breathing it in 24/7 is a whole different story.
Compared to the original legendary spot in Hualien, it does feel just a tiny bit different. Don't get me wrong, it's still perfectly crispy on the outside and tender on the inside, but maybe it's just missing a hint of that signature aroma? It's hard to put my finger on it, especially since it's been ages since I last ate at the Hualien branch.
The pickled cabbage is still incredibly refreshing and appetizing. In fact, while I stepped away for a split second to grab chopsticks, my family snatched a good portion of tofu and pickles right off my plate. They beautifully spun it as "doing me a favor" so I wouldn't overeat. Excuse me, you guys already finished an entire plate of your own, okay?! I had literally just sat down and hadn't even taken a single bite yet...
The best part, though, is that there is absolutely no stale oil taste. It feels remarkably clean and crisp, completely free of that heavy, greasy fatigue you usually get from deep-fried food.
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