A-gei

A-gei was reportedly created in 1965 by Iông-tēⁿ Gím-bûn (楊鄭錦文), who combined various food items sold at her Chin-lí street (真理街) food stall to sell as a new food item. This original a-gei consisted of fried tofu that has been emptied of its center, stuffed with cellophane noodles cooked in stewed ground pork, its opening sealed and covered with a carrot and surimi mixture, and then steamed to completion. The dish incorporates several techniques from other dishes, including the stuffing of abura-age in the manner of inarizushi, the capping of tofu with surimi to make Yong Tau Foo, and the use of cellophane noodles as a filling for many stuffed pastries.

The individual a-gei are served with either a plain soy-based or a sweet chili sauce. A-gei is commonly eaten with a bowl of stuffed fish ball soup in the winter and a glass of cold soy milk in the summer.