Traditional Tofu, Garlic Flavor
Traditional Dougan (Garlic Flavor) is a traditional tofu-based processed food widely distributed in Taipei and other parts of Taiwan. Made primarily from soybeans, the product consists of dougan—firm tofu from which moisture has been removed through pressing and dehydration—seasoned with a garlic flavor. As a local snack valued for its long shelf life and distinctive texture, it is commonly enjoyed at convenience stores, supermarkets, and night markets throughout Taiwan.
- Taste Rating
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- Price
- 15 New Taiwan Dollar
- Meal Date
- 1/2/2025
- Food Travel Log
- Memorable Snack from Taiwan: Traditional Dried Tofu (Garlic Flavor) Literally translated as "Traditional Dried Tofu." The taste and aroma are boldly dominated by garlic, and the texture is akin to soft jerky. Its strong, distinct flavor can be a bit challenging unless accompanied by a beer, but it's precisely these unique foods that awaken a sense of adventure and leave you with an unforgettable taste.
AI Gourmet Analysis
Overview
Traditional Dougan Suanwei is a traditional snack widely enjoyed in the Chinese-speaking world, especially in Taipei, Taiwan. In Chinese, it is called "傳統豆干" (Chuántǒng dòugan); in Japanese, it is translated as "traditional dried tofu" or "tofu kan." It is primarily made from soybeans. The product is created by dehydrating and compressing tofu, then aging and drying it at a low temperature to reduce its moisture content, resulting in improved preservation and a unique chewy texture. As indicated by "蒜味" (suanwei), this particular product is flavored with garlic, which gives it a strong aroma and taste. It is a typical local snack commonly found in Taiwan’s convenience stores, supermarkets, and night markets.
History and Background
The origins of dougan trace back to mainland China, where it developed during the Qing Dynasty as an everyday preserved and portable food item. In Taiwan, the food culture brought by Fujianese and Cantonese immigrants became established in the 19th century. With the development of local climate and distribution systems, mass production began. In the Taiwanese market, dougan with a variety of flavors became popular, with garlic flavor (suanwei) standing out as one of the most favored options. Due to its suitability for long-term storage and transportation, it is used as a convenient snack for travelers and locals alike, as well as an accompaniment to alcoholic beverages or as a light meal.
Production and Characteristics
Dougan is made much like regular tofu: soy milk is first produced from soybeans, then a coagulant (primarily gypsum or magnesium chloride) is added to form the tofu. The tofu is then cut into larger block or board-like shapes and pressed to thoroughly remove its moisture. After this, it is slowly dried at a low temperature and further marinated in sauces or spices to enhance its preservation, flavor, and chewy texture. For the garlic-flavored version, concentrated garlic extract, spices, and soy sauce-based marinades are used. The finished product has a moist texture alongside a bite similar to meat or jerky, which has also earned it attention as a vegetarian-friendly food.
Nutrition and Modern Significance
Dougan is relatively high in protein content, making it a suitable substitute for animal-based foods and matching global health trends. A single packet (approximately 30–50g) contains around 10–15g of protein, low fat, and is rich in plant-based essential amino acids and isoflavones. However, it should be noted that it often contains seasonings such as salt and sugar, as well as preservatives (such as potassium sorbate), so salt intake should be monitored. In Taiwan, the popularity of such soy-based snacks has resurged amid a vegan boom and growing health consciousness.
Relation to Regional Food Culture
Compared to traditional tofu products in Japan and China, Taiwanese dougan snacks stand out for their diverse flavors. In addition to garlic flavor, there are many variations such as five-spice, chili, and Sichuan pepper. Dougan pairs excellently with beer or Taiwanese distilled liquor (Kaoliang liquor), and is considered a must-have item in the night market culture. It is also widely enjoyed as a household snack for both children and adults. In recent years, an increasing number of small packages and vacuum-sealed souvenir products have appeared for tourists, making this food an iconic element of Taiwan’s unique food culture.