This "Secret Sauce Lu Wei" is located on Zhongzheng Road in Yongkang, Tainan. I don’t know when it opened, but it follows the cold Lu Wei route and boasts exclusive sauce. The spiciness is graded, but after actually trying it, I found the spiciness somewhat disappointing. The shop emphasizes that it's very spicy, but in reality, it’s just... a slight tingling sensation. I ended up taking it home and adding chili oil myself.

As for the Lu Wei, the sauce is indeed quite fragrant, with a hint of sweetness, and the braising liquid is flavorful without being overly salty. The dried tofu performed well, absorbing just the right amount of sauce, and it has a nice chewy texture without being dry. I also thought the noodles were handled well; they weren't overcooked and still retained some texture, which was a plus.

For me, the only issue is that this Lu Wei is served "cold." Personally, I don’t have a high acceptance of cold Lu Wei, especially for certain ingredients like thousand-layer tofu or duck blood—cold versions really don’t taste very good. Later, I microwaved it at home and found that the flavors became more aromatic, with the sauce better integrated, making the overall experience much more satisfying. So, if you’re like me and are not accustomed to cold Lu Wei, I recommend heating it up before eating; the experience improves significantly.