A-gei is a Taiwanese savory delight consisting of a large fried tofu pouch filled with braised mung bean glass noodles, and with its opening secured with a type of fish paste called surimi. The tofu pouch is quite juicy as it absorbs much of the pork stew in which it is cooked.

Dubbed as an original creation from 1965, invented by the owner of Ah-Gei, a very old eatery in Tamsui, this Taiwanese specialty got its name from the Japanese word abuurage, referring to deep-fried tofu pockets. It is typically served immersed in a soy-based sauce or a sweet-sour sauce.

For added spiciness, the dish can be flavored with chili sauce as well, while the surimi fish paste in the original a-gei is enhanced with a type of carrot mixture for added flavor. Juicy and packed with flavors, the dish is usually accompanied by a bowl of fish ball soup or a glass of cold soy milk.

It is sold by numerous food vendors throughout the district and is generally eaten as a snack or a breakfast meal.