Douhua

Douhua (also known as tofu pudding or tofu brains) is a traditional Chinese dessert made from very soft tofu. It is also referred to as tofu hua or tau huay in some regions.

History

The origins of Douhua are traced back to the Han Dynasty (206 BC–220 AD). It is believed to have been discovered by Liu An, a Chinese prince. However, some historical records and legends suggest that Douhua could have been enjoyed even before the Han Dynasty.

Preparation

Douhua is made by coagulating soy milk until it achieves a soft, silky texture. The coagulation process is typically achieved using a coagulant such as gypsum or nigari. The resulting product is a delicate, pudding-like tofu that can be eaten with a spoon.

Varieties

There are many regional variations of Douhua throughout China and other parts of Asia. In Northern China, Douhua is often served with soy sauce, making it a savory dish. In contrast, Southern China and Taiwan typically serve Douhua with sweet toppings like sugar syrup or sweet red beans.

In other parts of Asia, such as Malaysia and Singapore, Douhua is commonly served with a sweet syrup infused with ginger or pandan leaves. In the Philippines, a similar dessert known as taho is popular. Taho is served with a sweet syrup and sago pearls.

Cultural Significance

Douhua is not only a popular dessert but also holds cultural significance in many parts of Asia. It is often consumed during breakfast or as a late-night snack. In Taiwan, Douhua is a common street food and is often sold by vendors in night markets.

See Also

• Tofu
• Soy Milk
• Chinese Cuisine
• Taiwanese Cuisine