Chinese Almond Tofu (Xing Ren Dou Fu)

Pan-Chinese — almond tofu appears in Chinese cookery texts from the Tang Dynasty (618–907 CE); it spread throughout East and Southeast Asia via Chinese diaspora

Xing ren dou fu: almond jelly/tofu — set Chinese dessert made from apricot kernel (nan xing / nan ren — Southern apricot kernel, sometimes called 'Chinese almond') simmered in water, strained, mixed with agar-agar or gelatin and milk, then chilled until set. Served in cubes in a sugar syrup with fruit cocktail or osmanthus syrup. A Chinese restaurant dessert ubiquitous across Asia.

• Japanese annin tofu (essentially the same dessert, direct connection)
• Italian panna cotta (similar set dairy dessert)
• French blanc-manger (almond-milk jelly)

Delicate almond-vanilla, cold, silky — one of China's most gentle and refined desserts