"Flower" tofu

Douhua

Douhua prepared at a vendor
Alternative names	Doufuhua, stone mill douhua, tofu pudding
Place of origin	Southwestern China
Region or state	Sichuan (Sichuan province, Chongqing municipality) Yunnan, Guizhou
Main ingredients	Soy milk

Douhua (Chinese: 豆花, 'tofu flower'), also referred as doufuhua (Chinese: 豆腐花), Sichuan Tofu, "flower" tofu,^[1] is a type of food made from soybean milk after filtered, boiled with bittern water, and pressed until firm. It has a tender and solid texture, with a distinct taste of soybeans. It could also be made with mung beans. This food is especially popular in Southwestern China.^[1]: 123.1

"Douhua", commonly known as a different food in other regions of China and Taiwan, is referred as doufunao (Chinese: 豆腐脑, 'tofu brain') in the region where douhua is popular. There are no significant differences in the making of Douhua, doufunao and tofu other than the use of solidifier and the force used for pressing. Doufunao requires minimal solidifier and pressing, while douhua used less solidifier than tofu and is loosely pressed in comparison.^[2]

Douhua often served as an important ingredient in Sichuanese cuisine. It can be served with meat in a stew, like fish (Chinese: 豆花鱼) or beef (Chinese: 豆花牛肉). Additionally, it can be used to thicken hot pot, or paired individually with a dip.^{[1]: 123.18} There is a Sichuanese speciality dish called Jidouhua (Chinese: 鸡豆花, 'chicken douhua'), which uses chicken to imitate the texture of douhua.^[3]

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