Three sets of dried tofu, tofu skin, and rice blood cake

AI Gourmet Analysis

A Signature Taiwanese Dish Served at Liuhe Tourist Night Market: Set of Dried Tofu, Tofu Skin, and Sticky Rice Blood Cake

Located in Kaohsiung, a major city in southern Taiwan, the Liuhe Tourist Night Market is internationally renowned as a place where visitors can enjoy Taiwanese cuisine and vibrant, down-to-earth street food culture. At such night markets, a wide variety of dishes deeply rooted in local traditions can be savored, among which the trio set of “Dougan (Dried Tofu), Doupi (Tofu Skin), and Mijue (Sticky Rice Blood Cake)” stands out as a representative menu symbolizing the fusion of Taiwan’s rich food history and its multicultural heritage.

Dougan (Dried Tofu)—The Unique Texture Born from Soybeans

Dougan, also referred to as “Dòufu Gān” or “Dòufu Gānsī,” has long been cherished as a staple dish in both China and Taiwan. Its distinctive feature lies in the method—firm tofu is further compressed to remove moisture, resulting in a denser, more resilient texture. In mainland China, particularly in the north, dougan is frequently used as a home-cooked side or a noodle topping, whereas in Taiwan it is widely featured in street food and hot pot ingredients. As a soybean-derived high-protein food, dougan is highly nutritious and has long played a role in vegetarian and Buddhist culinary traditions. In Taiwan, it is often simmered with soy sauce, star anise, five-spice powder, and other aromatic seasonings, then served as a deeply flavored delicacy or snack.

Doupi (Tofu Skin)—The Evolution of Yuba with a Taiwanese Twist

Doupi is the Taiwanese equivalent of Japanese yuba—a thin film that forms when soy milk is heated, collected, and dried. Its history is extensive, with records even found in ancient Chinese medicinal texts, attesting to its significance as a traditional soy product from antiquity. In Taiwan, doupi’s texture and toasty aroma are utilized in soups, stir-fries, spicy hot pots, and many other dishes. At night markets, doupi is often simmered with dougan and mijue, creating a dish where one can enjoy a chewy-yet-tender texture and the rich, natural flavor of soybeans.

Mijue (Sticky Rice Blood Cake)—A Traditional Street Food of Glutinous Rice and Pork Blood

Mijue is a uniquely Taiwanese traditional snack made by mixing glutinous rice and pig’s blood, then steaming or boiling them until set. Similar foods exist in southern China and Vietnam, but in Taiwan, they are especially familiar as popular fare at night markets and street stalls. It is characterized by its chewy texture, the distinct flavor of pork blood, and robust umami. Among Taiwanese people, variants such as “Mijuegao”—coated with rice flour—or those topped with sweet and savory peanut powder are favored. Nutritiously, mijue is rich in iron and minerals and has been traditionally valued for its restorative properties.

The Charm of Set Dishes and the Culture of Night Markets in Taiwan

These three items together embody the essence of Taiwan’s “xiao chi” (small eats) night market culture. Simple yet loaded with deep flavors and nutritional benefits, this set is beloved by locals and many travelers alike. Usually served with a special broth or sauce accented with spice and aromatic herbs, the hearty combination provides a wonderful interplay of textures in every bite. In the bustling atmosphere of Liuhe Night Market, locals and tourists alike eat side-by-side, enjoying their meal quickly—a unique aspect of Taiwanese food culture and a special experience for any visitor.

Conclusion

The set of dougan, doupi, and mijue is a traditional dish that symbolizes Taiwan’s night market food culture and reflects a fusion of continental influences and uniquely local evolution. Even in today’s health-conscious, multicultural society, these roots of everyday flavor and nutrition persist. Experiencing this dish at a historic stall in places like Liuhe Tourist Night Market offers a deeper understanding and appreciation of Taiwanese culture.