Dachi Tofu Skin Shop

Review

Dachi Tofu Skin Shop is tucked into a lane off Dapu Road in Chishang Township, not far from Brown Avenue, and has been making tofu skin for more than fifty years; some reports call it a sixty-year-old shop. It still cooks its soy milk over a traditional wood fire. The film that forms on the surface is lifted off and dried into tofu skin, and the tofu pudding and soy milk come from the same process, which you can watch through the glass from outside.

The menu is short. The signature is pan-fried tofu skin rolls, browned until golden with crisp edges and a tender inside, rich with soy flavour, and usually the first thing to sell out. There is also old-style tofu pudding, soy milk (unsweetened or lightly sweetened) and kimchi, and some reports mention stir-fried minced tofu skin with basil. According to 2025 reporting, four pieces of pan-fried tofu skin cost NT$80 and tofu pudding NT$35, with most items under NT$100; an earlier diner recorded NT$65 for four pieces, so check prices on site.

Fans praise the fresh tofu skin, crisp outside and tender inside, the fragrant soy milk, the smooth pudding and the kimchi that rounds it out, and enjoy seeing the wood-fired process. Complaints mention long waits, often around half an hour; the rolls taste bland on their own and need soy sauce, and some find four pieces pricey. Others say the spice levels taste much the same and the pudding syrup is on the sweet side.

It opens from about 7 a.m. to 2 p.m., closed Wednesdays and on the first two days of Lunar New Year. On weekends and holidays it often sells out before noon, and some reports say the pan-fried rolls may be gone after 10 a.m., so aim to arrive before 7:30. The lane is narrow; parking is easy on weekdays, but on holidays you may need to park further away and walk. Order at the counter at the back; food comes out fairly quickly.

Good for a distinctive breakfast before cycling Brown Avenue. Two people are well served by one order of pan-fried tofu skin, a bowl of pudding and two soy milks, plus a small plate of kimchi to cut the richness; spice lovers can choose the spicy version. Eat the rolls hot while they are crispest, with a dab of soy sauce for that old-fashioned flavour.