Douhua is a traditional Taiwanese dessert made by grinding soybeans into milk, boiling it, then setting it with a coagulant into a texture silkier than tofu and more structured than soy milk, typically served with sugar syrup and toppings like peanuts or taro balls. A bowl of douhua arrives, white and smooth as silk. The syrup spreads in from the edges, peanuts rest on the bottom, and a thread of ginger's gentle heat gives the sweetness room to breathe — this is one of the softest presences in Taiwan's dessert culture. Old douhua shops in the Longshan Temple area of Wanhua have held their ground for years, speaking through soybean fragrance and syrup sweetness rather than novelty.
The area around Longshan Temple's courtyard in Wanhua has hosted a cluster of traditional dessert stalls since the Japanese colonial era. San Liu Yuan Zai Dian (now called San Liu Shi Ba), founded in 1942 and now run by its fourth generation, is a well-documented example of this old-shop dessert cluster, known for glutinous rice balls, traditional rice cakes, and sweet soups.
What is Douhua
Douhua is made by grinding soybeans into a milk, bringing it to a boil, then adding a coagulant (bittern or gypsum powder) and leaving it to set undisturbed. The texture is silkier than firm tofu and has more structure than soft soy pudding — it dissolves in the mouth while still offering a sense of body. Common serving styles: poured with plain sugar syrup or brown sugar ginger syrup, with toppings chosen from peanuts, taro balls, tapioca pearls, red beans, or glutinous rice balls. In winter, brown sugar ginger syrup is the classic warming choice; in summer, it is served chilled or with shaved ice. Old shops in Taipei's Wanhua area tend to stick to traditional form and keep modern topping combinations to a minimum.
Douhua has a long history in Taiwan's traditional dessert shops. It grew from the tradition of eating the byproduct of tofu-making in Chinese Hokkien culture, and through local adaptation became a central item at temple-front and market dessert stalls. The Longshan Temple area in Wanhua is active with religious life, and a cluster of traditional dessert vendors has formed around the temple courtyard, where douhua, glutinous rice balls, and red bean soup appear together as the standard temple-front sweet options. Old-style douhua shops along Guangzhou Street continue local production methods, competing on the depth of their soybean aroma rather than the variety of their toppings — the key distinction from modern social-media dessert shops.
How to eat it the local way
Local knowledge
Objective background
- Douhua is made by coagulating soybean milk into a tender tofu-like consistency, served with sugar syrup (brown or white sugar), peanuts, taro balls, tapioca pearls, ginger juice, and other toppings. It can be served warm or cold and is a staple at traditional Taiwanese dessert shops.
- The Guangzhou Street and Longshan Temple area in Wanhua is one of Taipei's main concentrations of traditional dessert stalls. Several old-style douhua shops have operated here for decades, serving a neighborhood regular clientele.
Practical tips
- Old-style douhua shops in this area are usually not air-conditioned. In summer, consider getting it to go or eating quickly under the eaves. In winter, sitting inside with hot douhua is the more complete experience.
- Douhua stalls in the Longshan Temple area open from the morning market hours. Some may sell out by the afternoon. Avoid peak holiday times or go early.
- MRT Longshan Temple Station puts you right there — the most convenient option.
Source: survey of traditional Taiwanese dessert culture and fieldwork in the Wanhua area. Photos to be replaced with Dio's own shots.
Frequently Asked Questions
How is douhua made?
Douhua is made by grinding soybeans into milk, boiling it, then setting it with a coagulant such as bittern or gypsum powder until it forms a silky, tofu-like texture.
How old are the dessert shops around Longshan Temple in Wanhua?
The dessert stall cluster there dates back to the Japanese colonial era; San Liu Yuan Zai Dian, for example, was founded in 1942 and is now run by its fourth generation.
What's the proper way to eat douhua?
Try a spoonful of plain douhua first to taste the soybean flavor, then add syrup — brown sugar ginger syrup is the classic winter choice.
What toppings are common with douhua?
Common toppings include peanuts, taro balls, tapioca pearls, and red beans, often paired with brown sugar ginger syrup in winter or shaved ice in summer.
Sources
- 貓大爺—三六食粑(三六圓仔店)：1942年創立80年甜品老店 — 部落格田野紀錄，載明1942年創立、傳承至第4代的龍山寺前甜品老店（多篇獨立部落格交叉一致）