Nankunshen Douhua Bo Douhua. Huang Song-xiong (born 1943) has been selling douhua since he was young. On weekdays, he pushes his cart to the entrance of Yong'an Temple in the village and the old Beimen Police Station. Huang Song-xiong (born 1943) has been selling douhua since he was young. On weekdays, he pushes his cart to the entrance of Yong'an Temple in the village and the old Beimen Police Station. On Saturdays and Sundays, he sells at the entrance of Nankunshen Daitian Temple. Later, when selling was no longer allowed in the temple square of Nankunshen Daitian Temple, he started selling at a fixed location at his home in Keliao. More than 10 years ago, he bought a house at the current location in Jiangjun, and moved his entire business there, operating all year round. The Keliao home location only sells from April to October. Initially, Nankunshen Douhua Bo's douhua, in addition to plain white douhua, only had three flavors: red bean, mung bean, and peanut. Later, he developed grass jelly, job's tears, lemon, pearl, and fresh milk flavors. Among them, the red bean douhua not only contains red beans but also kidney beans, giving the red bean douhua a multi-layered texture. Douhua Bo's douhua has always been handmade. Soybeans are soaked and then ground into a paste, placed in a rice bag and kneaded by hand to a certain extent, then pressed with stones until all the liquid flows out and only the dregs remain. The liquid is stirred while cooking, and after boiling, it is allowed to cool, then the soy milk is filtered out, and gypsum is added to solidify it into douhua. Traditional black tea has also been sold from the beginning, made entirely according to ancient methods...
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