| Douhua | |
| Alternate Name: | Doufuhua, stone mill douhua, tofu pudding |
| Country: | Southwestern China |
| Region: | Sichuan (Sichuan province, Chongqing municipality) Yunnan, Guizhou |
| Main Ingredient: | Soy milk |
Douhua ('tofu flower'), also referred as doufuhua, Sichuan Tofu, "flower" tofu, is a type of food made from soybean milk after filtered, boiled with bittern water, and pressed until firm. It has a tender and solid texture, with a distinct taste of soybeans. It could also be made with mung beans. This food is especially popular in Southwestern China.[1]
"Douhua", commonly known as a different food in other regions of China and Taiwan, is referred as doufunao ('tofu brain') in the region where douhua is popular. There are no significant differences in the making of Douhua, doufunao and tofu other than the use of solidifier and the force used for pressing. Doufunao requires minimal solidifier and pressing, while douhua used less solidifier than tofu and is loosely pressed in comparison.[2]
Douhua often served as an important ingredient in Sichuanese cuisine. It can be served with meat in a stew, like fish or beef . Additionally, it can be used to thicken hot pot, or paired individually with a dip. There is a Sichuanese speciality dish called Jidouhua ('chicken douhua), which uses chicken to imitate the texture of douhua.[3]