Jiangzicui’s Dougan Dad’s stinky tofu is crispy on the outside, tender on the inside, not greasy, and the fermented bean curd aroma is pure.

Text and photos byXiao Hu’s Food Dream Net

Those who know me know that I currently live in Jiangzicui, an area once jokingly said to be “Jiangzicui has no good food.” Although I’m not from Banqiao, I definitely disagree with that notion—or rather, every place has its own delicious offerings. Every place has its own beloved flavors. And in the two or three years I’ve lived in Jiangzicui, I’ve indeed found several eateries that satisfy my taste buds. These spots will also appear in Xiao Hu’s new book planned for early next year, and of course, they are categorized under the “Jiangzicui” section of this site.

In the morning, my choices are limited—usually the century egg pancake or century egg rice ball from Si Hai Soy Milk King, or I’ll go a bit farther to Douzhuang Soy Milk Shop (recommended by Yijie and BUCHUKO). If I wake up even later, there’s that xiaolongbao shop at the intersection of Zhuangjing Road and Julu Road that I haven’t written about yet. For lunch or dinner, it’s either the increasingly popular Fugi Roast Meats (with their char siu fried rice) or a visit to ATTS COFFEE (visited three, four, or five times) for a dry curry paired with coffee brewed by the boss. For late-night snacks, there’s none other than Banqiao’s Yakian Q-meat rice, but if I’m feeling lazy or worried that eating too much q-meat rice might clog my arteries, I’ll come to Dougan Dad’s for a serving of stinky tofu.

If you’ve lived in Jiangzicui for a while and enjoy hunting for food at night, you’ll find there are quite a few stinky tofu vendors between Jiangzicui and Xinpu. Aside from the unnamed fried stinky tofu stand at the end of Section 2, Shuangshi Road, which I wrote about earlier (Hu Luan Chi Yi Tong, Jiangzicui Station), there are at least another four or five. Most are small food carts like this one, and among them, Dougan Dad’s stinky tofu is my favorite.

I love eating stinky tofu, but I’m not easy to please—it has to be crispy on the outside, tender on the inside, juicy, and full of fermented bean curd flavor. If the pickles are tasty too, then it’s perfect. Unfortunately, I haven’t found one that meets all these criteria yet. Neither Dougan Dad’s stinky tofu nor Dougan Mom’s pickles are the absolute best in my opinion, but overall, they’re pretty good—especially in the aspects that matter most to me.

The stinky tofu I like is usually freshly fried, because I think that’s what makes it crispy on the outside and juicy inside. So, at first, I was a bit concerned that this vendor fries the tofu in advance. But after tasting it, I understood their technique.

If you look closely, you’ll notice that Dougan Dad’s stinky tofu seems to be lightly and quickly fried the first time, so the tofu still looks soft—not overly dried out or losing too much of its bean juice and moisture.

After a customer places an order, the pre-fried tofu is put back into the oil to fry again, so you still have to wait a little after ordering. If you hit the wrong time, you might even have to queue up briefly.

Besides Dougan Dad’s delicious stinky tofu, Dougan Mom’s pickles are also quite tasty, which is why many regulars buy a bottle or two to take home as a side dish.

Usually, I get the large portion for 50 NT—just enough to leave me slightly full and with a touch of longing, which is just right. As for whether it’s expensive, that depends on your “wallet.” Oh, one more thing I’d like to share: if you’re taking the stinky tofu to go, try not to seal the container too tightly. Otherwise, when you get home, it often gets a bit soggy from steaming, and the “crispness” of the stinky tofu diminishes, affecting its deliciousness.

Continuing from the previous page, when I eat at Dougan Dad’s, I usually finish it on the spot nearby and ask Dougan Mom not to cover the container. That way, it stays the crispiest and most flavorful—the crispness paired with the occasional burst of bean juice is incredibly satisfying. Another reason I’m drawn to Dougan Dad’s stinky tofu is how non-greasy it is, which makes the bean curd aroma even purer. Even though it’s not the best stinky tofu I’ve ever had—heck, it doesn’t even make the top three—the top two are in other cities, and the third is quite far from home. Meanwhile, Dougan Dad’s stinky tofu and Dougan Mom’s pickles are both quite good and complement each other well, making it a personal favorite.

I wonder what everyone looks for in their stinky tofu pairings? For me, I prefer pickles that are slightly sweet, but of course, the tangy aftertaste is important too. As for texture, the pickles should be crisp for a second or two, then juicy for three or four seconds. Dougan Mom’s pickles are exactly my type—especially that refreshing, crisp texture that I absolutely love. One bite of stinky tofu, one bite of pickles—simple and delicious happiness.

Many friends have asked me when Dougan Dad’s food cart appears in Jiangzicui. Based on my experience, it shows up around 10:30 PM at Exit 4 of Jiangzicui MRT Station, at the intersection of Songbai Road and Section 2, Shuangshi Road (apparently, it’s elsewhere at other times, but I’m not too sure about that XD). Phone: 0916329158.
 

Xiao Hu’s Food Dream Net
If “eating” is just about filling your stomach, then “food” would be far too boring~~~