Beimen Douhua. Lin Shih-hsiang (born 1951) came to Beimen to work from Taipei with friends and married Wang Chin-hsiang, the daughter of the "King of Erh-ku" in Beimen, thus becoming a son-in-law of Beimen. Lin Shih-hsiang (born 1951) came to Beimen to work with friends from Taipei and married Wang Jin-xiang, the daughter of the "King of Beimen Ergu," becoming a son-in-law of Beimen. After marriage, eager to supplement household income, he sought a side business. His younger brother, who lived in Taipei and had been running a douhua (tofu pudding) shop for many years, was closing down. He sold his douhua-making equipment to Lin Shih-hsiang and transferred his douhua-making techniques, thus beginning over 30 years of selling Beimen douhua. Lin Shih-hsiang worked during the day and made douhua and brewed black tea at night, so his wife could sell douhua and black tea the next day while taking care of their children. Wang Jin-xiang pushed her food cart every day, rain or shine, to sell in front of the old township office. When the old township office was demolished, she moved to the front of the old police station. After the old police station was demolished and a golden furnace was built, she set up her stall next to the golden furnace. At that time, it was the only stall in the entire temple square. Beimen douhua comes in both hot and cold varieties. In winter, both hot and cold douhua are sold, while in summer, only cold douhua is available. Traditional black tea is sold year-round. Initially, Beimen douhua had three flavors: red bean, mung bean, and peanut. Currently, the main offerings are red bean and pearl flavors. Red bean is popular and sells very well, while pearl captures the taste buds of young people. Young people also like black tea douhua...
Address: 臺南市北門區北門村永隆里44號(永隆宮前廣場)
Hours: 00:00–23:59
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