Fengjia Uncle Wang Stinky Tofu

Review

Fengjia Uncle Wang Stinky Tofu sits in a small alley inside Lane 5 of Wenhua Road near the Xitun Road end, sharing the lane with the braised angelica duck shop and a kimchi fried chicken stall, and it is less crowded than the main market streets. Supertaste called it a hidden gem of the lanes, one roundup calls it a legendary old shop, and a blogger describes it as an old-timer that only locals know. It is often named alongside Yixin as one of Fengjia's two most famous stinky tofu spots, though no source gives its founding year.

What sets it apart is that each piece of tofu is cut open after frying and stuffed with minced garlic and a house chili sauce that builds heat, so every piece is spicy. The shell is crisp and the inside soft and juicy, with a fairly strong fermented aroma that fans of bold flavors will love. It comes with Taiwanese pickled cabbage, cucumber and chili, and the shop's handmade chili sauce is also recommended on the side. There are also dry noodles, chicken shred noodles and pig blood soup, with prices overall around NT$30 to 70.

Praise centers on the crispness, the layered chili filling, and a reputation that many people find it better than Yixin. Opinions split on the sides: some describe the pickles as sweet, sour and crunchy, while one blogger found them ordinary. Prices vary between articles, with an older one listing NT$55 and most from the past two years listing NT$65, so go by the price on site. The chili sauce has a strong kick, so heat-averse eaters should take care.

A 2024 blog post gives hours of 3:30pm to 10:30pm Tuesday to Saturday, closed Sundays and Mondays, and warns it may sell out and close early; other roundups do not give hours. Sources differ, so check before you go. There are only about five tables and no air conditioning, so most customers take away. Walking in from Wenhua Road is easiest.

It suits those who can handle heat and love bold stinky tofu, as well as night-market visitors who want to avoid the main-street crowds. A portion of stinky tofu with pickles plus a bowl of dry noodles or pig blood soup makes a meal; in hot weather, takeaway is more comfortable than eating in.