Kuzhu Acorn Tofu 苦槠豆腐
Kuzhu Acorn Tofu is featured among the local specialties of Jiangxi.
Kuzhu Acorn Tofu (苦槠豆腐) is made from kuzhu tree fruits and is a traditional food of Yaoli (瑶里), in Fuliang (浮梁), Jingdezhen (景德镇). Its ingredients begin as small round fruits with hard, dark-brown shells.
How it is made
In Yaoli, China News Service describes stone-grinding the seeds into flour, then boiling and settling the mixture to form tofu blocks. The blocks are slowly baked in a specially made wood-fired kiln, taking on the aroma of the wood. The finished food has a fine texture and rich taste.
A Jiangxi Daily account from Tangxi village (塘西村), in Leping (乐平), describes a different preparation. Villagers gather fallen ripe fruits in late autumn and early winter. Sun-drying splits the shells, revealing white flesh, which is soaked, ground into slurry, cooked in a large pot and cooled before cutting.
How it is eaten
Tangxi villager Wang Changhai (汪长海) describes fresh kuzhu tofu as suitable for boiling, stir-frying or stewing. Local cooks stir-fry it with ginger, garlic or chilli, or make it into soup.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-27. Recipes and servings vary between kitchens.
Image credits & notes (1)
- Reference photo of a similar dish · 同类菜品参考照片A similar preparation is pictured; the local version may differ. 同类菜品参考照片，当地做法可能不同。Photo: Archon6812 · CC BY-SA 3.0Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
