At the table
Eat with a spoon. Taste the plain base first, then add a little condiment to your portion; ask for the dip separately if you prefer less heat.
Contains soy. The dip may be spicy; check its oil and other seasonings for dietary needs.
Pumpkin leaves are one local version; other greens are also used. Chili oil, spearmint and scallions may accompany it. Confirm seasoning and oil for vegetarian or vegan needs.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Pumpkin leaves are one local version; other greens are also used. Chili oil, spearmint and scallions may accompany it. Confirm seasoning and oil for vegetarian or vegan needs.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Mild soybean and leafy flavors; chili condiments can make each spoonful hotter.
- Chili heat
- Texture
- Soft, moist and finely grainy rather than firm tofu cubes.
- How it’s made
- Soaked soybeans are ground with water and cooked without straining out the pulp. Blanched chopped greens are cooked with them.
Pumpkin leaves are one local version; other greens are also used. Chili oil, spearmint and scallions may accompany it. Confirm seasoning and oil for vegetarian or vegan needs.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Chongqing.
About this regional connection
Chongqing: Wushan locality and pumpkin-leaf preparation explicitly documented.
Ask if they have it first
请问你们有巫山菜豆腐吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Soybeans with their pulp
This account describes a tradition or story, rather than an established historical fact.
Wushan caidoufu keeps the ground soybean pulp in the dish, pairing it with leafy greens. A separate chili-and-herb condiment contrasts with the mild base.