Nankunshen Douhua Uncle Douhua Introduction
Huang Song-Xiong (born in 1943) started selling douhua (tofu pudding) at a young age. On weekdays, he pushed a cart to the Zhuangmiao Yong'an Temple and in front of the old Beimen Police Station, while on Saturdays and Sundays, he sold at the Nankunshen Datianfu Temple. Later, when the Nankunshen Datianfu Temple grounds prohibited stall setting, he began selling at his residence in Keelung. Over a decade ago, he purchased a property in Jiangjun and moved his entire sales operation there, remaining open year-round, while his residence in Keelung only operates from April to October. Initially, the douhua from Nankunshen Douhua Uncle came in only three flavors besides plain douhua: red bean, green bean, and sweet potato. Later, he developed additional flavors such as grass jelly, barley, lemon, pearl, and fresh milk. The red bean douhua is made not only with red beans but also with floral beans, providing a multi-layered texture. Douhua Uncle’s douhua has always been handmade; the soybeans are soaked and then ground into a slurry, which is placed in a rice bag and kneaded by hand until a certain consistency is reached. Then, it is pressed with a stone weight until all the liquid drains out, leaving only the residue. The liquid is boiled and stirred until cooked, then cooled and filtered to obtain the soy milk, which is then solidified with gypsum to form douhua. Traditional black tea has also been sold since the beginning, made entirely using traditional methods. Boiling water is poured into Tianren black tea, and after simmering for 15 minutes, the lid is removed. It is then cooled and transferred to the refrigerator without adding ice...
