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This renowned stinky tofu eatery has been a 50-year-old store for three generations. The signature stinky tofu and crispy stinky tofu have attracted many loyal customers to travel from afar. The owner emphasizes that the stinky tofu is made with pure handmade old brine, and the solid craftsmanship results in a particularly delicate texture. Paired with rich and smooth pig blood soup and black wheel soup, it's a great value for the price and delicious. The stinky tofu commonly seen is cut into blocks and fried to be crisper. However, the stinky tofu here is larger in size. To ensure quality control, the owner uses a deep fryer to regulate the frying temperature, making the stinky tofu crispy on the outside and soft on the inside. When paired with sour and sweet pickles, the layers of flavors are rich. This store has been featured in the Sanli TV show "Looking at Taiwan with a Heart" and Tainan County Monthly "New Image of Southern Taiwan".