A Taiwanese street food stall continuously evolves, featuring the father's signature dish, Li Zhang Bo, as it transitions into a more business-oriented model. Focused initially on deep-fried and spicy dishes, they have created six ways to enjoy stinky tofu, including steaming and boiling. They've also incorporated flavors from wontons, dumplings, and a golden sand sauce. The variety of stinky tofu, toppings, cutting techniques, and sauces allow for different pairings and experiences.
The freshly made and steamed soft stinky tofu is tender and flavorful, while the crispy three-treasure dish offers an excellent texture. The spicy duck blood stinky tofu features a unique four-broth selection, allowing customers to choose from not spicy, mild, medium, or spicy. The Taiwanese deep-fried stinky tofu is made from non-GMO soybeans, resulting in a crispy, classic dish that has been elevated to perfection. With a delightful combination of crunchiness and spiciness, this is the ultimate destination for stinky tofu enthusiasts—there's no other place like it.
.jpeg)