Dau fu fa / 豆腐花
Jul 22nd, '11, 15:55
Dau fu fa / 豆腐花
Chinese 豆腐花
Literal meaning bean curd flower
[show]Transcriptions
Tofu pudding
Traditional Chinese 豆腐腦
Simplified Chinese 豆腐脑
Literal meaning bean curd brain
[show]Transcriptions
The famous Shanshui dau fu fa (山水豆腐花), i.e. beancurd jelly with sugar syrup on top, is sold on Lamma Island, Hong Kong.
Dòuhuā (Chinese: 豆花) or dòufuhuā (Chinese: 豆腐花) is a Chinese dessert made with very soft tofu. It is also referred to as tofu pudding.
Contents
[hide]
1 Unpackaged
1.1 Northern Chinese cuisine
1.2 Sichuan cuisine
1.3 Hubei cuisine
1.4 Taiwanese cuisine
1.5 Cantonese cuisine
1.6 Malaysian and Singaporean cuisine
1.7 Philippine cuisine
1.8 Indonesian cuisine
1.9 Thai cuisine
1.10 Vietnamese cuisine
2 Packaged
3 See also
[edit] Unpackaged
[edit] Northern Chinese cuisine
In northern China, douhua is often eaten with soy sauce, thus resulting in a savory flavor. Northern Chinese often refer to douhua as doufunao (Chinese: 豆腐腦; pinyin: dòufunǎo; literally "tofu brains").
[edit] Sichuan cuisine
Douhua in Sichuan is often made without any sugar at all, then served by carrying-pole or bicycle vendors with a number of condiments such as chili oil, soy sauce, Sichuan pepper, scallions, and nuts, and is sometimes eaten along with white rice as well.
[edit] Hubei cuisine
Douhua is served with sugar and only sugar in Hubei. It is referred to as either doufunao (Chinese: 豆腐腦) or doufuhua (Chinese: 豆腐花).
[edit] Taiwanese cuisine
Douhua in ginger syrup from Taiwan
In Taiwanese cuisine, douhua is served with sweet toppings like cooked peanuts, adzuki beans, cooked oatmeal, tapioca, mung beans, and a syrup flavored with ginger or almond. During the summer, douhua is served with crushed ice; in the winter, it is served warm.
[edit] Cantonese cuisine
A bowl of Douhua in Ten Thousand Buddhas Monastery in Sha Tin, Hong Kong
A Douhua stall in Ten Thousand Buddhas Monastery in Sha Tin, Hong Kong
In Cantonese cuisine it is served with sweet ginger or clear syrup, and sometimes as a mixture with black sesame paste, and sometimes also with coconut milk. Traditionally it is made with wooden bucket, which is sold as dau fu fa in wooden bucket (木桶豆腐花) as part of dim sum cuisine.
[edit] Malaysian and Singaporean cuisine
Douhua in sugar syrup sold in West Coast, Singapore
In Singapore and Malaysia it is more commonly known by its names tow huay or tau huay in Min Nan, or by the Cantonese name (tau fa) with the Cantonese variation being more common in Malaysia, in fact it is almost exclusively known as tau fa there while tau huey is generally associated with Singapore. In Penang, the common term is tau hua due to the Hokkien roots of the local Chinese dialect.
It is usually served either with a clear sweet syrup alone, with ginkgo seeds suspended in the syrup, or in a sugar syrup infused with pandan. In Malaysia, however, the most popular kind is served in hot and sweet ginger water, with some customers preferring to buy only the ginger water as it is believed to contain medicinal properties. Again, the exception is in Penang where the sugar syrup is used, with white or brown sugar variations available. The same syrup is used to flavour soy bean milk drinks, known locally as tau chui in the Hokkien tongue, usually sold by the same purveyors, with the option to add grass jelly to the drink.
[edit] Philippine cuisine
In the Philippines it is known as taho and sold by hawkers in the mornings. It is served warm with a dark brown syrup and sago or tapioca balls.
[edit] Indonesian cuisine
In the Indonesia it is known as Wedang Tahu (Wedang means hot water with ginger, Tahu means tofu) and usually sold by hawkers. It is served warm with palm sugar syrup that has been flavored with pandanus leaves and ginger.
[edit] Thai cuisine
In Thailand it is known by its Min Nan name tao huai (เต้าฮวย). It is usually served cold with milk and fruit salad, which is known as tao hu nom sot (เต้าหู้นมสด, literally "tofu fresh milk") tao huai fruit salad (เต้าฮวยฟรุตสลัด), or served hot with ginger syrup, which is known as tao huai nam khing (เต้าฮวยน้ำขิง).
[edit] Vietnamese cuisine
In Vietnam, it is known as tàu hũ nước đường, tàu hũ hoa or tào phớ. It varies in three regions in Vietnam:
- In the North, it is served with sugar, jasmine. It is enjoyed as warm in winter and cold with ice in summer.
- In the Middle, it is cooked with spicy ginger. Sugar is optional. Douhua pieces are usually unshaped because of their softness.
- In the South, it is served warm with ginger and coconut water. Ginger is optional. Douhua pieces are harder than those in the North and the Middle.
[edit] Packaged
The dessert is also sold as a packaged cold dessert at Asian supermarkets.
[edit] See also
Wikimedia Commons has media related to: Soybean pudding
Tofu
Taho
------------------------
http://en.wikipedia.org/wiki/Douhua
Chinese 豆腐花
Literal meaning bean curd flower
[show]Transcriptions
Tofu pudding
Traditional Chinese 豆腐腦
Simplified Chinese 豆腐脑
Literal meaning bean curd brain
[show]Transcriptions
The famous Shanshui dau fu fa (山水豆腐花), i.e. beancurd jelly with sugar syrup on top, is sold on Lamma Island, Hong Kong.
Dòuhuā (Chinese: 豆花) or dòufuhuā (Chinese: 豆腐花) is a Chinese dessert made with very soft tofu. It is also referred to as tofu pudding.
Contents
[hide]
1 Unpackaged
1.1 Northern Chinese cuisine
1.2 Sichuan cuisine
1.3 Hubei cuisine
1.4 Taiwanese cuisine
1.5 Cantonese cuisine
1.6 Malaysian and Singaporean cuisine
1.7 Philippine cuisine
1.8 Indonesian cuisine
1.9 Thai cuisine
1.10 Vietnamese cuisine
2 Packaged
3 See also
[edit] Unpackaged
[edit] Northern Chinese cuisine
In northern China, douhua is often eaten with soy sauce, thus resulting in a savory flavor. Northern Chinese often refer to douhua as doufunao (Chinese: 豆腐腦; pinyin: dòufunǎo; literally "tofu brains").
[edit] Sichuan cuisine
Douhua in Sichuan is often made without any sugar at all, then served by carrying-pole or bicycle vendors with a number of condiments such as chili oil, soy sauce, Sichuan pepper, scallions, and nuts, and is sometimes eaten along with white rice as well.
[edit] Hubei cuisine
Douhua is served with sugar and only sugar in Hubei. It is referred to as either doufunao (Chinese: 豆腐腦) or doufuhua (Chinese: 豆腐花).
[edit] Taiwanese cuisine
Douhua in ginger syrup from Taiwan
In Taiwanese cuisine, douhua is served with sweet toppings like cooked peanuts, adzuki beans, cooked oatmeal, tapioca, mung beans, and a syrup flavored with ginger or almond. During the summer, douhua is served with crushed ice; in the winter, it is served warm.
[edit] Cantonese cuisine
A bowl of Douhua in Ten Thousand Buddhas Monastery in Sha Tin, Hong Kong
A Douhua stall in Ten Thousand Buddhas Monastery in Sha Tin, Hong Kong
In Cantonese cuisine it is served with sweet ginger or clear syrup, and sometimes as a mixture with black sesame paste, and sometimes also with coconut milk. Traditionally it is made with wooden bucket, which is sold as dau fu fa in wooden bucket (木桶豆腐花) as part of dim sum cuisine.
[edit] Malaysian and Singaporean cuisine
Douhua in sugar syrup sold in West Coast, Singapore
In Singapore and Malaysia it is more commonly known by its names tow huay or tau huay in Min Nan, or by the Cantonese name (tau fa) with the Cantonese variation being more common in Malaysia, in fact it is almost exclusively known as tau fa there while tau huey is generally associated with Singapore. In Penang, the common term is tau hua due to the Hokkien roots of the local Chinese dialect.
It is usually served either with a clear sweet syrup alone, with ginkgo seeds suspended in the syrup, or in a sugar syrup infused with pandan. In Malaysia, however, the most popular kind is served in hot and sweet ginger water, with some customers preferring to buy only the ginger water as it is believed to contain medicinal properties. Again, the exception is in Penang where the sugar syrup is used, with white or brown sugar variations available. The same syrup is used to flavour soy bean milk drinks, known locally as tau chui in the Hokkien tongue, usually sold by the same purveyors, with the option to add grass jelly to the drink.
[edit] Philippine cuisine
In the Philippines it is known as taho and sold by hawkers in the mornings. It is served warm with a dark brown syrup and sago or tapioca balls.
[edit] Indonesian cuisine
In the Indonesia it is known as Wedang Tahu (Wedang means hot water with ginger, Tahu means tofu) and usually sold by hawkers. It is served warm with palm sugar syrup that has been flavored with pandanus leaves and ginger.
[edit] Thai cuisine
In Thailand it is known by its Min Nan name tao huai (เต้าฮวย). It is usually served cold with milk and fruit salad, which is known as tao hu nom sot (เต้าหู้นมสด, literally "tofu fresh milk") tao huai fruit salad (เต้าฮวยฟรุตสลัด), or served hot with ginger syrup, which is known as tao huai nam khing (เต้าฮวยน้ำขิง).
[edit] Vietnamese cuisine
In Vietnam, it is known as tàu hũ nước đường, tàu hũ hoa or tào phớ. It varies in three regions in Vietnam:
- In the North, it is served with sugar, jasmine. It is enjoyed as warm in winter and cold with ice in summer.
- In the Middle, it is cooked with spicy ginger. Sugar is optional. Douhua pieces are usually unshaped because of their softness.
- In the South, it is served warm with ginger and coconut water. Ginger is optional. Douhua pieces are harder than those in the North and the Middle.
[edit] Packaged
The dessert is also sold as a packaged cold dessert at Asian supermarkets.
[edit] See also
Wikimedia Commons has media related to: Soybean pudding
Tofu
Taho
------------------------
http://en.wikipedia.org/wiki/Douhua
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