New Taipei Shenkeng Stinky Tofu | New Taipei Signature Dish

Less than half an hour's drive from central Taipei, Shenkeng Old Street's red-brick arcades sit at the foot of the hills. Before you even reach the old street, a distinctive smell fills the air — the signature scent of Shenkeng stinky tofu. Charcoal grills, spicy red oil, and steamed sauces all working at once, while a row of shops under century-old banyan trees prepares tofu in over a dozen different ways. This is Shenkeng Old Street, certified by the Tourism Administration as a "Tofu Township."

What is Shenkeng Stinky Tofu?

Shenkeng stinky tofu is made using high-quality local spring water, giving it a richer bean flavor and a firmer texture than ordinary stinky tofu. Traditional preparations fall into three main styles: charcoal-grilled, which is crispy on the outside and tender inside, eaten with pickled mustard greens and soy paste; braised (spicy), which is soaked in red chili oil and served with duck blood and large intestine, a combination of heat and funk; and steamed, prepared with fermented black beans, minced ginger, and chili peppers, steaming until the tofu absorbs the sauce for a savory, clean finish. Nearly every shop on Shenkeng Old Street offers all three styles and more, making it rare community where a single ingredient fills an entire table.

The tofu culture of Shenkeng Old Street stems from the area's excellent land and water. Shenkeng's "Four Treasures" are green bamboo shoots, black pork, white tofu, and Baozhong tea — tofu is one of them. Established shops on the old street, such as Guzao Cuo, Wang Shuicheng, Da Shu Xia, and Miao Kou, each have slightly different preparations but all revolve around Shenkeng tofu as the central ingredient. The old street stretches about 200 meters, and from the entrance to the century-old banyan at the far end, charcoal-grilled, braised, and steamed tofu stalls appear throughout. It is one of the few food communities in New Taipei where an entire street serves just one dish.

How to eat it like a local

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Charcoal-grilled firstCharcoal-grilled stinky tofu is best eaten fresh off the grill — once it cools, the skin goes soft. Order it and eat standing there before moving on.

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Sit down for the spicy braised versionSpicy braised stinky tofu needs to be eaten hot. When ordering with duck blood and large intestine, it's worth finding a shop with seating and taking your time over a whole pot.

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Pair it with Baozhong teaBaozhong tea is one of Shenkeng's Four Treasures. Tea cuts through the richness of tofu while complementing its bean flavor — this is the local food logic.

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Add bamboo shoot soupShenkeng green bamboo shoot soup is also one of the Four Treasures. Freshly harvested shoots in summer make a naturally sweet soup that balances the strong-flavored tofu.

Local knowledge

Verified credentials (sponsored content filtered out)

The Tourism Administration has designated Shenkeng Old Street as a "Tofu Township," an officially recognized food community.
Shenkeng's Four Treasures — green bamboo shoots, black pork, white tofu, and Baozhong tea — are all representative local agricultural products.
Shenkeng Old Street is approximately 300 meters long, with multiple century-old shops under old banyan trees forming a cluster-style food culture.

Visitor tips

Shenkeng Old Street draws very large crowds on weekends. Visiting on a weekday or in the morning offers a more comfortable experience.
Parking is limited along the old street. Drivers can park at Wenshan Junior High School or nearby paid lots and walk in.
Many shops serve spicy broths in large communal pots. Those who don't eat spicy food or are sensitive to heat should ask before ordering.

Information compiled from the Michelin Guide, New Taipei City Tourism and Travel Bureau, and large volumes of public reviews, with sponsored content filtered out. Photos will be replaced with exclusive channel footage after Dio's on-site shoot.

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