Dishes
Douhua (tofu pudding)
豆花
Also called: tofu pudding · soybean pudding · 安平豆花 (Anping douhua)
Silky, just-set soybean curd served sweet with syrup and toppings.
What it is
Very soft tofu in a sweet syrup. In Taiwan it comes with toppings such as peanuts, red or mung beans, tapioca pearls, taro balls or fruit. Good douhua tastes clearly of soybeans and is not as smooth as pudding.
Where it comes from
Records of douhua go back to the Han dynasty, when its softness earned it the name 'tofu brains'. Ming scholars credited Prince Liu An with inventing tofu and douhua, a traditional attribution rather than a documented one.
How it is made
Soy milk is set with a coagulant into silken tofu. Gluconolactone is often used for a smoother texture. Tong Ji in Anping says it uses non-GMO soybeans and a traditional method.
How to eat it
Eaten as a snack or dessert at any hour. Pick your toppings. Tong Ji also offers lemon, though not with its milk douhua.
In Tainan
'Anping douhua' has become a Tainan name in its own right, and the city tourism site credits Tong Ji (同記) with making it known.
Where to eat it in Tainan
Sources