Douhua (豆花 — Silken Tofu Pudding)

National — sweet in south, savoury in north; ancient preparation

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.

• Japanese annin tofu (almond tofu dessert)
• French panna cotta (barely-set milk gel parallel)
• Korean sundubu (soft tofu, different preparation)

Barely-there soy sweetness, ethereal trembling texture — the canvas is the technique; the flavour comes entirely from the accompaniment