Misplaced Pages

Revision as of 05:40, 23 January 2012

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Douhua" – news · newspapers · books · scholar · JSTOR (December 2009) (Learn how and when to remove this message)

Douhua
Chinese	豆(腐)花
Literal meaning	bean curd flower
Transcriptions Standard Mandarin Hanyu Pinyin dòufuhuā or dòuhuā Wu Romanization [dɤɯ (vʊ) hu] Yue: Cantonese Jyutping dau6 (fu6) faa1 Southern Min Hokkien POJ tāu-(hū)=hue
Tofu pudding
Traditional Chinese	豆腐腦
Simplified Chinese	豆腐脑
Literal meaning	bean curd brain
Transcriptions Standard Mandarin Hanyu Pinyin dòufunǎo Yue: Cantonese Jyutping dau6 fu6 nou5 Southern Min Hokkien POJ tāu-hū-náu

Douhua (Chinese: 豆花, dòuhuā) or doufuhua (Chinese: 豆腐花, dòufuhuā) is a Chinese dessert made with very soft tofu. It is also referred to as tofu pudding and soybean pudding.

Unpackaged

Northern Chinese cuisine

In northern China, douhua is often eaten with soy sauce, thus resulting in a savory flavor. Northern Chinese often refer to douhua as doufunao (Chinese: 豆腐腦; pinyin: dòufunǎo; lit. 'tofu brains').

Sichuan cuisine

Douhua in Sichuan is often made without any sugar at all, then served by carrying pole or bicycle vendors with a number of condiments such as chili oil, soy sauce, Sichuan pepper, scallions, and nuts, and is sometimes eaten along with white rice as well.

Hubei cuisine

Douhua is served only with sugar in Hubei. It is referred to as either doufunao (Chinese: 豆腐腦) or doufuhua (Chinese: 豆腐花).

Taiwanese cuisine

In Taiwanese cuisine, douhua is served with sweet toppings like cooked peanuts, adzuki beans, cooked oatmeal, tapioca, mung beans, and a syrup flavored with ginger or almond. During the summer, douhua is served with crushed ice; in the winter, it is served warm.

Cantonese cuisine

In Cantonese cuisine it is served with sweet ginger or clear syrup, and sometimes as a mixture with black sesame paste, and sometimes also with coconut milk. Traditionally it is made with wooden bucket, which is sold as dau fu fa in wooden bucket (木桶豆腐花) as part of dim sum cuisine.

Malaysian and Singaporean cuisine

In Singapore and Malaysia it is more commonly known by its names tow huay or tau huay in Min Nan, or by the Cantonese name (tau fu fa) with the Cantonese variation being more common in Malaysia, in fact it is almost exclusively known as tau fu fa there while tau huey is generally associated with Singapore. In Penang, the common term is tau hua due to the Hokkien roots of the local Chinese dialect.

It is usually served either with a clear sweet syrup alone, with ginkgo seeds suspended in the syrup, or in a sugar syrup infused with pandan. In Malaysia, however, the most popular kind is served in hot and sweet ginger water, with some customers preferring to buy only the ginger water as it is believed to contain medicinal properties. Again, the exception is in Penang where the sugar syrup is used, with white or brown sugar variations available. The same syrup is used to flavour soy bean milk drinks, known locally as tau chui in the Hokkien tongue or tau jeong sui in the Cantonese tongue, usually sold by the same purveyors, with the option to add grass jelly to the drink.

Philippine cuisine

In the Philippines it is known as taho and sold by hawkers in the mornings. It is served warm with a dark brown syrup and sago or tapioca balls.

Indonesian cuisine

In the Indonesia it is known as Wedang Tahu (Wedang means hot water with ginger, Tahu means tofu) and usually sold by hawkers. It is served warm with palm sugar syrup that has been flavored with pandanus leaves and ginger.

Thai cuisine

In Thailand it is known by its Min Nan name tao huai (เต้าฮวย). It is usually served cold with milk and fruit salad, which is known as tao hu nom sot (เต้าหู้นมสด, literally "tofu fresh milk") tao huai fruit salad (เต้าฮวยฟรุตสลัด), or served hot with ginger syrup, which is known as tao huai nam khing (เต้าฮวยน้ำขิง).

Vietnamese cuisine

In Vietnam, it is known as tàu hũ nước đường, tàu hũ hoa or tào phớ, đậu hủ, tàu hủ. It varies in three regions in Vietnam:

Northern region- it is served with sugar, jasmine. It is enjoyed as warm in winter and cold with ice in summer.

Central region- it is cooked with spicy ginger. Sugar is optional. Douhua pieces are usually unshaped because of their softness.

Southern region- it is served warm with ginger and coconut water. Ginger is optional. Douhua pieces more firmer than those in the North and the Central.

Packaged

The dessert is also sold as a packaged cold dessert at Asian supermarkets.

See also

• Tofu
• Taho

v t e Taiwanese cuisine
Dishes and meals	Beef noodle soup Bento (Taiwan Railway Bento) Congee Coffin bread Cuttlefish geng Eel noodles Geng Karasumi Khong bah png Lo bah png Misua Mongolian barbecue Mongolian beef Oyster vermicelli Pork ball Rice vermicelli Sanbeiji Ta-a mi Turkey rice Tsang Ying Tou Tube rice pudding Wu geng chang wang
Xiaochi	A-gei Alivongvong Ba-wan Chicken wing rice roll Chinese sausage Curry beef turnover Danbing Fish ball Gua bao Hujiao bing Iron egg Milkfish congee Moon shrimp cakes Oyster omelette Pig's blood cake Popiah Scallion pancake Shuangbaotai Sishen soup Small sausage in large sausage Spring roll Stinky tofu Taiwanese fried chicken Tea egg Tempura Xiaolongbao Zongzi
Snacks and desserts	Aiyu jelly Apple bread Bakkwa Chhau-a-koe Coconut bar Concave cake Douhua Dried shredded squid Egg yolk pastry Grass jelly Ji dan gao Kiâm-piánn Lek-tau-phong Mango shaved ice Mochi Peanut soup Pineapple cake Scallion bread Square cookie Suncake Taro ball Taro pastry Tshuah-ping Wheel Pie Youtiao
Beverages	Beer Ginger tea Grape wine Kaoliang liquor Mr. Brown Coffee Papaya milk Soy milk Whisky Taiwanese tea Bubble tea Fo Shou tea Tung-ting tea High mountain tea Pouchong Watermelon milk Winter melon punch
Ingredients	Black bean paste Milkfish Rousong Shacha sauce
Chefs	André Chiang Ching He Huang Erchen Chang Fu Pei-mei
Miscellaneous	Agriculture Aquaculture List of Michelin starred restaurants in Taiwan List of restaurants in Taiwan List of Taiwanese desserts and snacks Night markets List Tea culture Q texture
Category Commons Portal WikiProject bookshelf

v t e Soy (Glycine max)
General	Soy allergy Soy candle Soy ink Soy molasses Soy paint Soy protein Soybean Diseases Soybean meal Soybean oil
Soy-based dishes	List of soy-based foods Aburaage Agedashi tofu Bai ye Douhua Dubu kimchi Edamame Hiyayakko Kongguksu Kongnamul Mapo doufu Miso soup Sundubu jjigae Tahu goreng Tofu skin roll Yong tau foo
Plant milk	Soy milk Soy yogurt Vegan cheese
Meat analogues	Beanfeast Tempeh Textured vegetable protein Tofu Tofurkey Vegetarian hot dog Veggie burger
Sauces and condiments	Soy sauce based Ganjang Ponzu Sweet soy sauce Tamari Teriyaki Tsuyu Yìn yóu Pastes Doenjang Doubanjiang Miso Sweet bean sauce Yellow soybean paste Tương Fermented bean Akhuni Fermented bean curd Douchi Kinema Tauco Nattō
Other foods	Mamenori Mao tofu Oncom Soy flour Soy milk based infant formula Soy nut Soy pulp Stinky tofu Tofu skin List of fermented soy products
Biochemicals	Phytoestrogens Genistein Genistin Glycitein Glycitin Ononin Daidzein Equol (metabolite) O-DMA (metabolite) Daidzin (leaves) Globulins (proteins) Beta-conglycinin Glycinin PHAs (lectins) Soybean agglutinin (lectin) Enzymes Beta-amylase Lipoxygenase Cysteine proteases Trypsin inhibitors Kunitz inhibitor Bowman-Birk inhibitor Other Soy lecithin (mix of Phospholipids) Lunasin Unsaponifiables Tocopherols Sterols Antinutrients Phytates Protease Inhibitors Cystatins
Companies	8th Continent Alpro Boca Burger Gardenburger Kikkoman Morningstar Farms Mr Bean Plamil Foods Silk So Good Tofutti Vitasoy Yamasa Yeo Hiap Seng
Other	Diet for a Small Planet Kikkoman Soy Sauce Museum William Shurtleff and Akiko Aoyagi Yuasa, artisan town of historic soy sauce distilleries
Category: Soybeans

• Chinese dessert
• Singaporean cuisine
• Desserts
• Hong Kong cuisine
• Taiwanese cuisine
• Vietnamese cuisine
• Tofu