Originally cheap meals for workers, street food offers a true taste of local lives and specialities
In the Taiwanese town of Jingtong, I tried what is widely known as “stinky tofu”. At the back of a roadside stall, I sat on a low seat and watched three squares of tofu being cut into four before being plunged into a wok of hot oil. It was served in a bowl with soy sauce and picked sliced cabbage and carrot. It was surprisingly good, not greasy and, although there was a slight smell, it was no worse than a strong blue cheese. With a chilled lime drink, I paid about £2.