Dianjiang Stone-Ground Tofu Pudding: A Silky Taste of Chongqing(垫江石磨豆花)

After tasting fiery hotpot and grilled fish, let your taste buds enjoy a gentle comfort. Dianjiang Stone-Ground Tofu Pudding is simple yet full of charm. Unlike spicy dishes, it wins hearts with its soft texture and natural soybean aroma.

1. History and Culture

Origin: From Dianjiang County, Chongqing, and nearby eastern Sichuan villages. Made with local high-quality soybeans and traditional stone mills, reflecting farmers’ wisdom and connection to nature.

Cultural Significance: A classic home-style dish in Sichuan and Chongqing, often served in “tofu pudding meals.” It represents purity, simplicity, and local everyday warmth.

2. Ingredients and Cooking Style

Main Ingredients: Local, non-GMO soybeans. The magic lies in stone-milled soy milk and the dipping sauce.

Key Features: Stone milling preserves the natural bean aroma. The tofu pudding is white as jade, softer than pudding, known as “tender tofu pudding.”

Cooking Method: Unique “stone-ground, well water coagulated” technique. Soaked soybeans are slowly ground into raw soy milk with a heavy stone mill. After filtering, the soy milk is boiled and slowly coagulated with gypsum or nigari water, forming delicate tofu flowers.

Taste and Texture: Silky, soft, and smooth. Melts in your mouth with rich bean aroma. Paired with spicy dipping sauce, it creates a perfect contrast between the delicate tofu and the bold red oil flavors.

3. How to Eat and Where to Try

Serving Style: Most authentic as a tofu pudding meal—a bowl of tofu pudding, dipping sauce, and steamed rice. Scoop tofu, mix with sauce, and enjoy with rice for a satisfying meal.

Where to Try: Found in many street stalls, rural restaurants, or tofu pudding shops in Chongqing, especially Dianjiang. Recommended spots: Shuishangpiao Tofu or Dianjiang Stone-Ground Tofu Pudding restaurants. Price: 15–30 RMB per serving. Order “one tofu pudding” and specify spicy or green chili dipping sauce.

Traveler Tips: English name: “Dianjiang Stone-Ground Tofu Pudding.” Correct eating method: dip tofu in sauce, don’t drink it directly. Flavor comes mostly from the dipping sauce, making it suitable for all tastes. Less spicy options are available.

Quick Cooking Method: Soak soybeans overnight. Grind with water in stone mill. Filter soy milk and boil gently. Slowly add gypsum or nigari while stirring until tofu curd forms. Let set, then scoop into bowls. Serve with dipping sauce made from chili oil, Sichuan pepper, sesame oil, scallions, cilantro, peanuts, pickled vegetables, and salt.

Dear travelers, if you want an authentic taste of Chongqing’s local flavors, don’t miss this silky and comforting Dianjiang Stone-Ground Tofu Pudding. It’s more than food—it’s a cultural experience. Step into a small street restaurant, order a tofu pudding meal like a local, and savor this pure delight from land and time. Add it to your China food bucket list!