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Tucked next to Banqiao Cihui Temple, Quanxiang Douhua has been a famed dessert stall in the Fuzhong shopping district for over twenty years, celebrated for its silky, egg-scented pudding-like tofu pudding. The process is labor-intensive: non-GMO soybeans are stone-ground and simmered into fragrant, velvety curds that taste clean, delicate, and memorably light. Every spoonful lingers. Equally important are the toppings, each slow-cooked in small pots by the owner: classic pearls, QQ balls, adzuki beans, kidney beans, grass jelly, aiyu jelly, oatmeal, taro, taro balls, tangyuan, sweet potato, and more. Ladled over the pudding with a custom-blended, never-cloying syrup, the combination is irresistible on a sweltering day. In winter Quanxiang also offers red-bean, peanut, and Job’s-tears soups, all highly recommended. Silky, fragrant, and subtle, Quanxiang Douhua remains the sweet post-meal memory for countless Banqiao locals.