During this process, trucks continually arrive and depart, their cabs filled with tofu that is transported to local restaurants and markets. At 10am, Wang finishes making tofu for the day and begins delivering it to nearby Shenkeng (深坑).
Taiwan's capital of tofu culture
If one wants to understand Taiwan's tofu culture, a trip to Shenkeng is an absolute must. On any given weekend, hundreds of Taiwanese make the trip to one small street in the town to sample its famous delicacy, stinky tofu (臭豆腐, choudofu).
Visitors wander up and down the narrow street lined with restaurants to buy and eat the pungent delicacy, while vendors make, cook and sell the smelly treat.
The flavor of this fermented tofu is in marked contrast to the subtle, soft variety made by Wang. For those who have never tried choudofu, don't let the strong smell put you off. While the smell may resemble Taipei's sewers on a hot summer day, the flavor is light; connoisseurs — of which most Taiwanese claim to be — liken the flavor to mild blue cheese.
Back at Wang's small shop, he is philosophical about his profession. "Making tofu a tough job with little profit margins," he says, adding that he is too busy to manage the business properly.
With low profits and long working hours, one wonders why Wang continues to do make tofu.
"Because of its popularity. The public knows about this place and like to come here to eat tofu. It's a family tradition," he said.
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