This "Bai Shui Dou Hua" is located next to the popular restaurant "Chun Shui Tang" at the National Concert Hall. While waiting for your number to be called by "Chun Shui Tang," it's hard to miss the promotional sign for "Bai Shui Dou Hua." The large wooden barrels (showing the making of saltwater tofu) are also eye-catching.

There's no need for a large storefront; customers stand by high tables to eat the tofu pudding.

Have you seen the almost life-like samples? They're almost identical to the "Malt Sugar Peanut and Grass Jelly Tofu Pudding" I later tried. I love both grass jelly and tofu pudding and have wanted to enjoy them together for a long time; visually it’s a "black and white pairing" (don’t pronounce it in Taiwanese) that works just fine. Besides "grass jelly," there's another flavor called "tea jelly," which isn’t as dark and is naturally tea-colored (brown). It’s quite a unique topping; I’ll have to try it next time!

How is this different from the common "Xiao Nan Men Dou Hua" found in food streets?
(1) Crisp crushed peanuts: not boiled peanuts.
(2) Traditional malt sugar: not ginger flavor.
(3) Priced around 100 NT dollars: not just 60 NT dollars. You definitely have to try it; it’s worth it.

After enjoying lunch and afternoon tea at "Chun Shui Tang," I walked towards Sunshine Plaza, thinking about this "Bai Shui Dou Hua," and turned back to here to have it standing, not sitting (empty-handed)!