Fresh Taiwanese bean curd is the star in dou hua, a dish of soft, custard-like tofu doused with sugar syrup and topped with a choice of beans (green mung or red adzuki), barley, peanuts, tapioca pearls and jellies. Served cold with chipped ice in the summer, dou hua offers relief from Taipei's wilting heat and humidity; come winter it's eaten warm to ward off the bone-chilling damp. Dou Hua Bo, a 50-year-old stall sandwiched between fruit vendors on a busy foodie alley not far from the train station, draws repeat customers with its silky bean curd swimming in ginger-flavored syrup.
Lane 80, Hankou Road,
Sec. 1, Taipei, Taiwan