Nankunshen Tofu Pudding Uncle 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 Nankunshen Da Tian Fu Temple entrance on weekends. Later, as vendors were not allowed to set up stalls at the Nankunshen Da Tian Fu Temple grounds, he settled at his home in O'Liao for sales. More than ten years ago, he purchased a house at the current location in Jiangjun, where he moved his entire sales operation, remaining open year-round, while the O'Liao home sales were limited to April through October. Initially, Nankunshen Tofu Pudding Uncle offered only three flavors of tofu pudding: white, red bean, and green bean, later developing additional flavors such as grass jelly, job's tears, lemon, pearl, and fresh milk. The red bean tofu pudding not only contains red beans but also flower beans, giving it a multi-layered texture. Tofu Pudding Uncle's tofu is handmade, with soybeans soaked and ground into a paste, then pressed by hand in a rice bag until a certain consistency is reached. It is then further pressed with stones until all the liquid drains out, leaving just the residue. The liquid is boiled and stirred, and after cooking, it is filtered to produce soy milk, which, when gypsum is added, solidifies into tofu pudding. Traditional black tea has also been sold since the beginning, made entirely by ancient methods. After boiling water, Tianren black tea is added, steeped for 15 minutes before being covered, cooled, and then refrigerated without ice.
