Nankunshen Douhua Uncle Douhua Introduction
Huang Song-xiong (born in 1943) started selling tofu pudding from a young age, pushing his cart to the entrance of the Yong'an Temple at Zhuangmiao on weekdays, and selling at the entrance of the Nankunshan Daitian Temple on weekends. Later, he could no longer sell at the temple square of Nankunshan Daitian Temple and instead sold from his home in Keliou. Over ten years ago, he bought a house in Jiangjun and moved the entire sales operation there, remaining open year-round, while the Keliou home only sells from April to October. Initially, the tofu pudding at Nankunshan Dofu Uncle offered only three flavors: white tofu pudding, red beans, and green beans, and later developed new flavors like grass jelly, coix seed, lemon, tapioca pearls, and fresh milk. The red bean tofu pudding includes not only red beans but also flower beans, adding multiple layers of texture. Uncle's tofu pudding is handmade; after soaking the soybeans, they are ground into a paste, placed in a rice bag, kneaded by hand until a certain consistency is reached, and then pressed with a stone until all the liquid drains out, leaving only the residue. The liquid is boiled and stirred, and after cooking, it is let sit, then the soy milk is filtered and gypsum is added to solidify it into tofu pudding. Traditional black tea has also always been sold from the beginning, made entirely using traditional methods. After boiling water, it is poured over Tianren black tea, allowed to steep for 15 minutes before uncovering the pot, cooled and transferred to the refrigerator, served without ice.
