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Hidden in an alley off Yingzhuan Road in Tamsui, Huwei Douhua has become a must-visit: locals swear by it, and Hong Kong travelers arrive clutching guidebooks. Its unshakable status rests on one principle—the owner still hand-makes every step, from grinding soybeans to setting the curd, and every batch passes health-department inspections with zero preservatives, guaranteeing a bowl that’s safe and wholesome. Four house flavors set the benchmark. Original silk tofu is cloud-soft and feather-smooth; pudding tofu glides across the tongue with a faint, elegant sweetness; cocoa tofu carries deep chocolate aroma without cloying sugar; almond tofu bursts with nutty perfume that keeps chopsticks moving. Toppings are equally particular: Yilan sand-grown peanuts, premium mung beans slow-simmered until just split, chewy pearls, and hearty red beans prized by older regulars for their creamy bite. In summer, the chilled mung-bean soup sells out daily as the ultimate thirst-quencher. Students, day-trippers, and overseas visitors all queue for a taste of this Tamsui legend.