Shui He Bo 1950s Traditional Douhua

Review

Shui He Bo 1950s Traditional Douhua is on Section 3 of Haidian Road in Annan District and has been open for about fifty years, a dessert shop many Annan locals have eaten at since childhood. The name signals its nostalgic style, and Annan food round-ups list it as a must-try dessert, making it an authentic stop for travelers who want to leave the downtown tourist zone and see everyday life in northern Tainan.

The douhua has a clear soy aroma and a silky, old-fashioned texture, and toppings are generous. Pearl douhua is the most recommended, while grass jelly with taro balls is described as very satisfying; diners also mention red beans and soft peanuts as great matches. It is served in a chilled stone bowl, and the douhua itself is unsweetened, with toppings and syrup balancing the sweetness.

Praise centers on the smooth douhua that melts in the mouth, sweetness that is just right, generous toppings and a tidy, comfortable shop. Complaints are few: some say it is good traditional douhua but not necessarily the best in Tainan, and the shop is plain rather than photogenic, so those hoping for fancy presentation may find it ordinary.

Hours are 11 a.m. to 9 p.m., closed Tuesdays, with mid-afternoon and after dinner being popular dessert times. You can dine in or take away; sources do not mention prices or payment options, so cash is the safer bet. The shop sits beside the main Haidian Road, easy to reach by car or scooter, though watch the traffic when parking on the street.

It suits fans of traditional douhua, travelers staying in Annan or heading toward Taijiang and Sicao, and families wanting an afternoon treat. On a first visit try pearl douhua and add red beans or soft peanuts; for more texture, switch to grass jelly with taro balls, which is especially refreshing on hot days.