This dish is smth that I will try at all diff county and cities in Taiwan, and not surprisingly, I realized that the level of cripiness and stinkiness vary throughout this island. This one is from KaoHsiung. It is fried till crispy on the outside but yet still soft inside, which is unlike the one's in Taipei where the insides of the toufu is drier and more like taupok. I love the preserved cabbage's perfect balance of sweet and sour, and the crunchiness compliments the toufu extremely well, creating a multidimensional texture for enjoyment.