Danshui Stuffed Beancurd Skins (淡水阿給)
No, unfortunately, this is not from the famous Danshui shop. We had walked past it in the afternoon, promising to return later but it was closed when we finally returned in the late evening. In the end, we had to resort to try this famous Danshui snack in another shop that was making brisk business selling their version. It was also one of the few occasions I actually encountered a rude food shop owner in Taiwan as he was pretty curt with all the customers.
We grabbed the very last one. Unfortunately, it didn't really taste good and both myself and my mate were kinda disappointed.
Story goes that the snack was born out of austerity in 1965 when a store owner felt the pinch of discarding leftovers and found an inventive way of serving braised mung bean noodles stuffed into fried bean curd skins, sealed with fish paste and then steamed, before serving it with a sauce of choice, usually a sweet and spicy fermented bean paste based sauce.
The snack has never looked back since.
Danshui Stuffed Beancurd Skins (淡水阿給)
No, unfortunately, this is not from the famous Danshui shop. We had walked past it in the afternoon, promising to return later but it was closed when we finally returned in the late evening. In the end, we had to resort to try this famous Danshui snack in another shop that was making brisk business selling their version. It was also one of the few occasions I actually encountered a rude food shop owner in Taiwan as he was pretty curt with all the customers.
We grabbed the very last one. Unfortunately, it didn't really taste good and both myself and my mate were kinda disappointed.
Story goes that the snack was born out of austerity in 1965 when a store owner felt the pinch of discarding leftovers and found an inventive way of serving braised mung bean noodles stuffed into fried bean curd skins, sealed with fish paste and then steamed, before serving it with a sauce of choice, usually a sweet and spicy fermented bean paste based sauce.
The snack has never looked back since.