Bean curd Jelly 豆腐花 Douhua

Posted on Posted in chinese street food

Douhua are a Chinese tradition dessert made of a kind of soybeans, others may have use peas, broad beans and etc. the production are simply dipping the beans into the water and grinding it into beans pulp, lastly put in salt brine or gypsum to make it condense into a very soft solid.

In China Douhua’s flavor were varies by different Chinese regions, there are several cuisines included Northern Chinese cuisine, Sichuan, Hubei, Taiwanese and Cantonese cuisine.

 

Douhua in northern China

In northern China, people prefer to put soysauce in their douhua, tasted like savory and salted flavour.

they called douhua as doufunao. In Beijing’s local breakfast, people usually eat doufunao with steam egg or youtiao so called ‘fried sticks’. Doufunao are usually appears at the breakfast stands along the streets in the morning. The stands will usually close after the breakfast time between 6-11am.

Sichuan douhua cuisine

Douhua in Sichuan is often made without any sugar at all, people enjoy spicy food as much as british having their cup of tea, Sichuan douhua are usually put number of condiments such as chili oil, soy sauce, scallions, Sichuan pepper and nuts, they sometimes even collocating it with rice!

Hubei cuisine

Douhua in Hubei are simply served with sugar. It is called either doufunao or doufuhua.

Taiwanese cuisine

In Taiwanese cuisine, the douhua is served to the people with sweet toppings like cooked peanutsbeans, cooked oatmealtapiocamung beans, and a syrup flavored with ginger or almond. During the summer, douhua is served with crushed ice.

Cantonese cuisine

In Cantonese cuisine, Cantonese are the people mainly based in Hongkong and Guangdong, their doufuhua is served with sweet ginger or clear syrup, and sometimes they collocate it with mixture of sesame soup or with nicely amount of coconut milk. Traditionally it is made in a wooden bucket, and sold as wooden bucket tofu pudding, it is also as a part of dim sum cuisine.

There are different types of topping varies by regions, some added add syrup or sugar, brown sugar, summer, during summer the Dofuhua usually leave it until its cold or freeze at fridge. During winter people added hot water and ginger to warm the body. In Hongkong, people collocate the black sesame soup with toufuhua.

In Jiangsu and Zhejiang area, people love to eating salted doufuhua with fried shrimp, zhacai, youtiao to collocate with steam bun and deep fried dumplings on their breakfast table.

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