We were weirded out by the idea of having savoury tau huay. After trying 阜行's salty soy bean, I now find it better than the usual sweet version. 阜行's take is the best I've had, with the soy curdling into a larger, solid lump. Topped with chopped pickles, chives, and bits of fried dough fritters, it tastes shockingly similar to chawanmushi/a simple steamed egg custard.