A-gei

A-gei is a beloved specialty food from the Tamsui District in New Taipei City, Taiwan. This unique dish features a piece of fried tofu stuffed with cooked cellophane noodles and sealed with surimi, a type of fish paste. The name "a-gei" is derived from "aburaage" the Japanese term for tofu pockets, which forms the foundation of this delicious treat.

The origins of a-gei date back to 1965 when Yang-Zheng Jinwen, a local food vendor, decided to get creative with the ingredients she had on hand. She combined fried tofu, cellophane noodles, and a mixture of carrots and surimi to create something entirely new. The result was a delectable steamed dish that quickly captured the hearts of locals.

A-gei is typically enjoyed with a soy-based or sweet chili sauce. During the winter months, it is often paired with stuffed fish ball soup, while in the summer, it is commonly savored with cold soy milk.

If you ever find yourself in Tamsui, some of the most renowned places to try a-gei include the Original Store A-gei, Three Sisters A-gei, and Wenhua A-gei. These vendors have perfected the dish, drawing on techniques from other culinary traditions such as inarizushi and Yong Tau Foo.

A-gei has become a popular street food in Tamsui, and for good reason. It's a delightful fusion of flavors and textures that offers a true taste of local Taiwanese cuisine.