Nankunshen Douhua Uncle Douhua Introduction
Huang Song-Xiong (born in 1943) began selling Tofu Pudding at a young age, pushing his stall cart to the Zhuang Miao Yong'an Temple and in front of the old Beimen Police Station on weekdays. On Saturdays and Sundays, he sold at the Nangongzhen Daitian Temple. Later, selling was not permitted at the Nangongzhen Daitian Temple courtyard, so he set up a fixed selling point at his home in Ke-Liao. Over ten years ago, after purchasing a house at the current site in Jiangjun, he moved the entire selling operation there, remaining open year-round, while the Ke-Liao home location only sells from April to October. Initially, Nangongzhen Tofu Pudding had only three flavors—red bean, green bean, and sweet potato, in addition to the plain tofu pudding made from soybeans. Later, flavors such as grass jelly, coix, lemon, pearl, and fresh milk were developed. The red bean tofu pudding contains not just red beans but also floral beans, providing a multi-layered texture. The Tofu Pudding is handmade; the soybeans are soaked and then ground into a slurry, placed in a rice bag, hand-kneaded to a certain degree, and then pressed with stones until all the liquid flows out, leaving only the residue. The liquid is boiled and stirred, cooked until ready, then filtered to separate the soy milk which, when gypsum is added, solidifies into tofu pudding. Traditional red tea has also been sold from the beginning, made entirely by ancient methods. After boiling water, it is poured over Tianren red tea and steeped for 15 minutes. After uncovering the pot, it cools and is moved to the refrigerator for chilling, served without ice.
