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A trip to Danshui is incomplete without sampling their specialty – 阿给 (ah gei; pronounced like the "age" in Japanese agedashi tofu), which is essentially a block of fried beancurd stuffed with glass noodles and sealed with fish paste. It comes in a bowl of goopy, sweet and mildly spicy gravy that is reminiscent of the Singaporean yong tau foo sauce.
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The rustic-looking fishballs, made with a core of ground meat paste, are also pretty tasty.
