Douhua (豆花 — Silken Tofu Pudding)
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
National — sweet in south, savoury in north; ancient preparation
II
Description
Ultra-silken, barely-set tofu served as a dessert or breakfast with sweet ginger syrup (southern style) or savoury toppings (northern style). Made from hot soy milk coagulated with gypsum (calcium sulfate) or glucono delta-lactone (GDL) — producing a texture far more delicate than any commercial silken tofu. The northern-southern divide on sweet vs savoury is a defining Chinese food debate.
III
The Thread
—Japanese annin tofu (almond tofu dessert)
—French panna cotta (barely-set milk gel parallel)
—Korean sundubu (soft tofu, different preparation)
IV
Flavour Context
Barely-there soy sweetness, ethereal trembling texture — the canvas is the technique; the flavour comes entirely from the accompaniment
Pillars V — VII
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