濃鄉臭豆腐
Since moving away from this area, I haven’t had Chou Tofu (stinky tofu) for a few years, but today, after eating it, it remains my favorite stinky tofu in Taichung city.
They offer unlimited soup and drinks for dine-in, similar to the model of Rui Sui Stinky Tofu (now renamed to Shui Wei), but the dining environment is much better than Shui Wei, with transparent plastic curtains separating the cooking area and the dining area. The prices have increased from 60 for a large portion to 85, but the frying technique and flavor have not changed.
At first glance, one might think the tofu is a bit too white, but the texture is just perfectly crisp—not hard enough to break your gums, but rather crunchy enough to break apart easily with a light bite, while still retaining a juicy texture inside. The tofu itself has a very fresh fermented flavor, and when combined with the oil paste, spicy sauce, and garlic paste that the shop injects inside beforehand, along with a bit of sweet pickled vegetables, it truly tastes just refreshing.