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The famed Rochor Original Beancurd started off as a pushcart business in the ’60s, and its success transformed it into a brick-and-mortar outpost at Short Street in 1993, which is where it remains today. Its menu retains the simplicity of the olden days, with hot and cold beancurd, soybean milk, and grass jelly drinks ($1.20 each). If you're feeling peckish, order its freshly-fried you tiao, salted bun, or butterfly bun ($1 each).