Soft stinky tofu, rice vermicelli without soy sauce — the owner’s dedication creates “the ultimate flavor”

Reported and photographed by Chen Zi-Yin / Taipei

It’s easy to spot Peng Ji Stinky Tofu on Lane 30, Yongji Road, Taipei City,，where the owner sells only two items: fried stinky tofu and oyster-intestine rice vermicelli,but come mealtime, the line never stops — and there’s a reason. The owner pours his heart into these two dishes, earning fame for this tiny space of less than 2 square meters.

Owner Peng Nian-Fuis drenched in sweat greeting the queue, and only has time for an interview once the food runs out and he’s ready to close up. Speaking about the deliciousness of his offerings, Peng says, “Originally we only sold rice vermicelli. Later, I decided to add stinky tofu. I wanted to make a different kind of stinky tofu. It’s not just about frying it — you have to feel the difference between what’s good and what’s not, find ways to highlight its strengths, and refine it to keep only the best flavors.”


▲ This mouthwatering stinky tofu is made from specially selected “southern tofu,” which not only uses a different production method but also offers a better texture.

The secret to great stinky tofu starts with selecting the right tofu. The crispy-outside, soft-inside texture of the fried version is actually what’s known as “Cantonese-style crispy skin.” Rather than using northern tofu, Peng opts for tofu from south of Hsinchu, as the taste is completely different. The pickled cabbage beside it is crisp, sweet, and aromatic. Peng says, “When picking napa cabbage, the variety matters, but so does whether it’s suitable for pickling. The way you slice it must be precise to ensure proper marination.” Everything is done with deliciousness in mind, showing that Peng hasn’t forgotten the importance of “dedication” even though he runs just a small snack stall.

The shop’s rice vermicelli comes with a mix of small intestines and oysters,and lacks the heavy color of soy sauce, yet tastes surprisingly sweet. Peng says this is Taipei locals’ favorite “ultimate flavor.”Though this unique rice vermicelli flavor was also taught by a master, Peng improved upon it — blending meat broth with seafood broth for the soup, and using fresh oysters from Jia Yi Dongshi Harbor. One bite tells you why there’s always such a long line.

 
▲ Left: Instead of using “soy-sauce coloring” or regular soy sauce, the flavor comes from a mix of seafood and meat broths, resulting in that “ultimate flavor.” Right: The oysters come fresh from Jia Yi Dongshi Fishing Harbor.

Whether ordering takeout or dining in, customers often get a plate of stinky tofu along with the rice vermicelli. After trying both, it’s clear why they’re both so good — they’re the shop’s “signature” dishes. And because the rice vermicelli can’t be made in small batches, Peng simply stops cooking it after 8 PM and closes once it sells out. So if you want to try it, come early.


▲ When interviewed, owner Peng Nian-Fu repeatedly emphasized that there’s no secret to deliciousness — just “dedication.”


▲ They stop cooking after 8 PM, so if you want to enjoy the delicious stinky tofu and “ultimate flavor” rice vermicelli, come early.  

【Peng Ji Stinky Tofu】
Address: No. 1, Lane 177, Lane 30, Yongji Road, Xinyi District, Taipei City
Phone: (02) 8787-4628
Business hours: Monday to Saturday, 11:30 AM – 8:30 PM; closed on Sundays
Prices: Stinky tofu, 45 NTD per serving; oyster rice vermicelli, large bowl 55 NTD, small bowl 45 NTD

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