Dinghu Spring-Water Tofu Pudding 鼎湖山水豆腐花
Dinghu Spring-Water Tofu Pudding is featured among the local specialties of Guangdong.
Dinghu Spring-Water Tofu Pudding (鼎湖山水豆腐花) is a soft tofu pudding (豆腐花) made with spring water from Dinghu Mountain (鼎湖山), in Dinghu District (鼎湖区) of Zhaoqing (肇庆), Guangdong. A 2018 Nanfang+ (南方+) round-up of Zhaoqing food lists it under Dinghu District, and it is sold on the mountain itself.
Flavour and texture
The Zhaoqing tourism bureau says the pudding is made with mountain spring water to a house recipe and tastes especially clean and sweet. Nanfang+ describes it as white, tender and slippery. When the Hong Kong newspaper Ta Kung Pao (大公報) wrote about the mountain in 2011, it described the pudding served steaming hot on the mountainside and melting in the mouth.
How it is eaten
In a 2018 summer guide, the Zhaoqing tourism bureau pointed walkers to Huangchao Xuan (皇朝轩) at the Mid-Mountain Pavilion (半山亭), which then offered assorted tea snacks including the spring-water tofu pudding and Dinghu zongzi (鼎湖裹蒸), both made with the mountain's spring water, as a stop after playing in the streams and climbing. Nanfang+ suggests a bowl in the afternoon.
Where it comes from
Dinghu Mountain lies in Dinghu District of Zhaoqing, on the Tropic of Cancer; its highest peak, Jilong Mountain (鸡笼山), reaches 1,000.3 metres. The Zhaoqing tourism bureau describes the mountain as a place people have gone to escape the summer heat since ancient times, with a mean annual temperature of 21°C, and lists the tofu pudding among its summer desserts.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-23. Recipes and servings vary between kitchens.