On a sunlit morning in Daxi District on the island of Taiwan, the bustling stalls along the old street attract food lovers from across the globe. At the heart of the crowd-pleasing lineup sits Daxi tofu, a Hakka specialty prized for its firm, chewy texture.
The Hakka Heritage Behind the Dish
Daxi tofu traces its roots back to Hakka settlers who brought their tofu-making traditions to Taoyuan centuries ago. By pressing fresh bean curd and soaking it in a secret brine, artisans transform soft tofu into a resilient block that holds up to flavorful fillings.
The Brine Secret
The magic lies in the brine: a balanced mix of salt, spices, and sometimes local tea leaves. After a slow, 24-hour soak, the tofu is pressed to expel moisture and concentrate flavor. The result is a satisfying chew that contrasts beautifully with tender mushroom or vegetable stuffing.
Modern Twists on a Classic
While traditional vendors stick to time-honored recipes, daring chefs are experimenting with seaweed, chili, and even vegan fillings. Today, dozens of stalls line Daxi Old Street, each offering its own take on this iconic bean curd.
A Must-Try for Global Foodies
Whether you're a digital nomad exploring Asia or a home cook seeking new tastes, Daxi tofu delivers an unforgettable bite. Dive into this chewy, brine-infused delicacy and join a growing community of young travelers and thought leaders who celebrate the world's rich food heritage.
Reference(s):
cgtn.com
