Xiacun Doufen /Beancurd Jelly in Tengchong

Xiacun Doufen /Beancurd Jelly (下村豆粉) in Tengchong, also known as Beancurd Jelly, is a traditional dish popular in Tengchong, a county-level city in Yunnan Province, China. It is a refreshing and light dish made from soybeans and served as a cold appetizer or snack, especially during hot summer months. Here’s how Xiaocun Doufen is typically prepared:


  • Soybeans
  • Water
  • Coagulant (such as gypsum, calcium sulfate, or nigari)
  • Optional toppings (such as chopped green onions, chili oil, soy sauce, vinegar, and sesame seeds)


  1. Prepare the Soybean Paste:
    • Start by soaking the soybeans in water overnight or for at least 8 hours to soften them.
  2. Blend the Soybeans:
    • Drain the soaked soybeans and rinse them thoroughly.
    • Place the soybeans in a blender or food processor and add fresh water. Blend until you get a smooth and creamy paste.
  3. Extract the Soy Milk:
    • Pour the blended soybean paste into a large pot and add water at a ratio of about 1 part soybean paste to 4 parts water.
    • Heat the mixture over medium heat, stirring constantly to prevent burning.
    • Bring the mixture to a gentle boil and simmer for about 10-15 minutes.
    • Remove the pot from the heat and let it cool slightly.
  4. Strain the Soy Milk:
    • Line a large bowl with cheesecloth or a nut milk bag and place it over another large bowl.
    • Pour the cooked soy milk mixture into the lined bowl, allowing the liquid to strain through the cheesecloth or nut milk bag. Gently squeeze the cloth or bag to extract as much liquid as possible.
  5. Prepare the Coagulant:
    • Dissolve the coagulant (gypsum, calcium sulfate, or nigari) in a small amount of warm water according to the package instructions.
  6. Coagulate the Soy Milk:
    • Return the strained soy milk to the pot and heat it over medium heat until it reaches a temperature of about 70-80°C (160-180°F).
    • Slowly pour the dissolved coagulant into the hot soy milk while stirring gently.
    • Continue to heat the mixture for another 5-10 minutes, stirring occasionally, until it thickens and curdles.
  7. Set the Beancurd Jelly:
    • Once the soy milk has curdled, remove the pot from the heat.
    • Pour the mixture into a shallow dish or mold and smooth the surface with a spatula.
    • Let the beancurd jelly cool to room temperature, then refrigerate it for at least 2-3 hours, or until it is fully set.
  8. Serve and Enjoy:
    • Once set, cut the beancurd jelly into squares or cubes.
    • Serve the Xiaocun Doufen cold, garnished with chopped green onions, chili oil, soy sauce, vinegar, and sesame seeds, if desired.

Xiacun Doufen, or Beancurd Jelly, is a delightful and cooling dish that is perfect for hot summer days. Its silky texture and mild flavor make it a popular choice among locals and visitors alike in Tengchong.