Dishes
Plum-sauce tofu
梅汁豆腐
Also called: plum tofu
Crisp-skinned silken tofu in a sweet-sour sauce of aged shiso plums, a signature of Meinong's Ibu Kitchen.
What it is
Tofu fried until crisp outside and still silky inside, topped with a sauce of minced shiso plums aged for three years. The flavour is sweet and sour.
Where it comes from
The dish comes from Ibu Kitchen in Meinong, whose chef-owner is Bunun. He once ran a restaurant in the mountains and moved after Typhoon Morakot, still cooking with produce from his home area of Mt Tengzhi. Michelin lists the food as Indigenous Taiwanese cooking.
How it is made
The aged shiso plums are minced and simmered into plum juice, then finished with green plum essence and spooned over the fried tofu.
How to eat it
Share it with rice and a few other dishes, and try the fresh plum juice. Weekends and holidays are family-style set menus only, so go on a weekday to order dishes individually.
In Kaohsiung
Ibu Kitchen's other signature is a millet zongzi with pork and dried sakura shrimp.
Where to eat it in Kaohsiung
Sources