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Ageh comes from the Japanese “abura-age,” shortened to “age,” meaning “deep-fried tofu skin.” Near Zhenli Street beside Tamkang High School, “Wenhua Ageh” stuffs its tofu pouches with real fish paste, glass noodles, and a signature sauce, drawing celebrities and boosting the shop’s fame. Every dawn around 3 a.m. the owner hand-slits each tofu pouch, fills it with noodles stir-fried in soy, shallot oil and spices, seals the opening with fresh fish paste, then steams the parcels. The springy tofu, noodles and fish paste layer into a perfect texture. The usual way is to scoop out the noodles so they soak up the house sauce—an unforgettable flavor—paired with a bowl of fish-ball soup. On weekends the queue stretches down the block.