Xialun Lao Zhou Ice Tofu Pudding Introduction
Lao Zhou Ice Douhua primarily operates in various night markets. The evening market crowd in front of the Xiaolun Fuan Temple, alongside the Wednesday night market, has made it a must-eat snack for the local residents. The owner, Cai Yiying (born 1978), learned the production method from his uncle Zhou Wenda, who started the business selling douhua in 1990 and established the iconic brand “Lao Zhou Ice Douhua.” In 2009, after receiving his uncle's consent, Cai Yiying and his wife Lin Yushan began selling traditional handmade ice douhua under the same name at night markets across the region. In addition to traditional white douhua, Lao Zhou Ice Douhua also offers flavors like glutinous rice balls, taro balls, starch pudding, sweet potato balls, aiyu jelly, red beans, mung beans, and soybeans (also known as sensitive beans), with all douhua ingredients being homemade rather than purchased ready-made. Among these offerings, the glutinous rice ball douhua is the most popular, and Lao Zhou Ice Douhua is known for its signature glutinous rice ball douhua. The glutinous rice balls are made by grinding glutinous rice, filtering and drying the mixture, kneading it to a suitable softness, shaping pieces, cooking them, and then placing them in ice water. This process of thermal expansion and contraction ensures the glutinous rice balls are chewy and elastic. When customers order, ...
