Nankunshen Douhua Uncle Douhua Introduction
Huang Song-xiong (born in 1943) started selling douhua (tofu pudding) from a young age. On weekdays, he pushed his cart to the entrance of Zhuanmiao Yong'an Temple and in front of the former Beimen police station. On Saturdays and Sundays, he sold at the entrance of Nankunshen Daitian Temple. Later, he was not allowed to set up a stall at the Nankunshen Daitian Temple plaza, so he began selling at his home in Keliou. More than a decade ago, after purchasing a house in Jiangjun, he moved his entire sales location there, operating all year round, while the Keliou home only sells from April to October. Initially, the douhua offered by Nan Kunshen Douhua Uncle only had three flavors: white douhua, red bean, and green bean, later expanding to include more flavors like grass jelly, job's tears, lemon, pearls, and fresh milk. The red bean douhua is not just made with red beans but also includes flower beans, giving it a multi-layered texture. Uncle's douhua has always been handmade. First, the soybeans are soaked and then ground into a paste, put into a rice bag, kneaded by hand until a certain consistency is reached, and then pressed with stones until all the liquid has drained, leaving only the residue. The liquid is boiled and stirred; after it reaches a boil, it is set aside to cool, then filtered to extract the soy milk, which is mixed with gypsum to solidify into douhua. Traditional black tea has also been sold from the beginning, made entirely according to ancient methods. After the water boils, Tianren black tea is added, steeped for 15 minutes, then the lid is lifted, cooled down, and transferred to the refrigerator without adding ice.
