A Bowl of Tofu Pudding, A Taste of Beijing(豆腐脑)

1. Origins of Tofu Pudding

Tofu Pudding, or Douhua, dates back over 2,000 years.
It was first created in the Western Han Dynasty by accident.
Linked to Liu An of Huainan, it shows Chinese wisdom of turning soybeans into magic.

2. Culture and Meaning

Tofu Pudding is the star of Chinese breakfast culture.
It symbolizes the blend of northern and southern food traditions.
The debate of sweet or savory styles is a cultural highlight.
Either way, it reflects comfort, warmth, and simple joy in daily life.

3. Ingredients and Making

Made with high-quality soybeans and a coagulant.
The texture is silky, soft, and snow-white.
In the north, it’s topped with savory sauces.
In the south, it’s served with sweet syrup or toppings.

Taste and Eating Style

It melts in your mouth like a cloud.
Savory versions taste rich and umami.
Sweet versions are light, refreshing, and satisfying.
Northern pairings include flatbread, chili oil, and herbs.
Southern pairings often feature red beans, taro, or ginger syrup.

Where to Try It

You’ll find it everywhere—from breakfast stalls to snack shops.
In Beijing, try Huguo Temple Snacks.
In Shanghai, visit Xiaotao Yuan.
Very affordable, about 5–15 RMB per bowl.
Order by saying: “One savory” or “One sweet.”

Traveler Tips

English names: Tofu Pudding or Douhua.
Savory styles may include mushrooms, egg, and sesame oil.
Sweet versions are often served chilled in summer.
A gentle dish, perfect for all travelers.
Don’t miss this comforting classic on your China food journey!