Dai Ji Chou Tofu Specialty Store

Deep-fried fermented tofu with a crispy crust and soft, porous interior. Famous for its strong, pungent aroma. Served with pickled cabbage and sauce.

Cold dressed stinky tofu, served crumbled or sliced with toppings. Offers a more raw and potent flavor profile compared to the fried version. Soft and savory.

Steamed stinky tofu served in a savory broth. The texture is soft and sponge-like, absorbing the soup's flavor. Has a distinct, rich fermentation smell.

A stinky tofu soup, likely featuring vegetables and mushrooms given the name. Savory broth with a pungent tofu aroma.

Braised stinky tofu soup with a rich, savory soy-based broth. Flavorful and aromatic.

Spicy stinky tofu soup containing chili oil and spices. Hot and numbing flavor profile.

Special Sichuan-style spicy stinky tofu. Features distinct Sichuan peppercorns for a numbing and spicy kick.

Stinky tofu soup with duck blood curds (congealed blood jelly). The duck blood is soft and smooth, contrasting with the tofu.

Intestine stew with stinky tofu, featuring pork small intestines. The intestines are chewy and savory.

Intestine stew with stinky tofu, featuring pork large intestines. Rich and fatty.

A combo stew featuring stinky tofu, duck blood, and intestines. A hearty and flavorful mix for meat lovers.

Stinky tofu and king oyster mushrooms cooked in 'Three Cup' sauce (soy sauce, sesame oil, and rice wine) with basil. Savory and aromatic.

Dry tossed noodles with sauce. A simple carbohydrate dish.

Stinky Burger. Likely a bun filled with stinky tofu and other ingredients. A unique fusion item.

Braised stinky tofu. Slow-cooked in spiced soy sauce broth until flavorful.

Dumplings (shaped like ingots) likely filled with stinky tofu mixture. Savory and unique.

Taiwanese pickled cabbage. Sweet and sour, crunchy texture. Cleanses the palate.

Sweet soup made with fermented rice and egg drops. Warm, sweet, and slightly boozy flavor.

A small dish of fermented tofu paste. Extremely pungent and salty. Used as a condiment.

Blanched seasonal green vegetables with a light sauce.

Baby Chinese cabbage, available only in winter. Tender and sweet.

A single slice of raw fermented stinky tofu. Typically purchased to cook at home.

A platter of three selected fried items. Choose from bamboo shoots, green beans, mushrooms, or burdock.

A platter of two selected fried items.

One selected fried item.

Traditional winter melon tea. Sweet, refreshing, and cooling drink made from winter melon sugar.

Unsweetened Roselle hibiscus tea. Tart and floral, ruby red color.

Slightly sweet Roselle hibiscus tea. Balanced tartness with a hint of sugar.

A mix of Roselle tea and Winter Melon tea. Combines floral tartness with caramel-like sweetness.