At the table
Spoon up small pieces with a little honey water. Eat it chilled and gently, as the soft jelly slips and breaks easily.
The honey-water version is not vegan. Although the traditional leaf base is not soybean tofu, do not assume a finished serving is free of soy or other allergens; check the coagulant and toppings. Use properly prepared food-grade ingredients, not unidentified wild leaves or household chemicals. Keep this chilled dessert refrigerated and eat it promptly. Do not serve honey-containing food to infants under 12 months.
Firmness, sweetness and garnishes vary. Sugar can replace honey in some leaf-jelly servings, but check both the sweetener and setting ingredients before requesting a vegan version. Savoury dressings and soup preparations are separate ways of serving the jelly.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Firmness, sweetness and garnishes vary. Sugar can replace honey in some leaf-jelly servings, but check both the sweetener and setting ingredients before requesting a vegan version. Savoury dressings and soup preparations are separate ways of serving the jelly.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
A gentle leafy aroma with the sweetness of honey; a little mint can add a fresh finish. This sweet serving has no chilli heat.
- Chili heat
- Texture
- Cool, smooth and softly set, with a delicate wobble. The green pieces break easily under a spoon rather than chewing like firm bean curd.
- How it’s made
- Wash the doufuchai leaves, rub them in cooled boiled water and strain out the solids through cloth. The filtered leaf liquid is set with a coagulant; traditional Wencheng accounts describe plant-ash setting. Once set, cut into pieces, chill and serve with honey water and optional mint.
Firmness, sweetness and garnishes vary. Sugar can replace honey in some leaf-jelly servings, but check both the sweetener and setting ingredients before requesting a vegan version. Savoury dressings and soup preparations are separate ways of serving the jelly.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Zhejiang.
About this regional connection
Zhejiang: Wencheng and Wenzhou local official accounts identify Wencheng nongjia green tofu and chilled honeywater serving.
Ask if they have it first
请问你们有文成农家绿豆腐吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A summer leaf jelly from Wencheng
Wencheng’s green tofu is remembered as a cooling summer snack. Its colour comes from the leaf extract, while the familiar “tofu” name describes its soft, cuttable form. The sweet chilled version pairs that texture with honey water rather than the chilli and vinegar used for some other regional leaf jellies.