Douchi, called "You Shu" or "Chi" in ancient times, was first recorded in Liu Xi's "Shi Ming" of the Han Dynasty, where it was praised as "the five flavors are harmonized and made necessary by it." The "Shi Jing" from the 2nd to 5th century AD also contains records on "how to make douchi." The ancients not only used douchi for seasoning but also for medicinal purposes, holding it in high regard.
Nutritionists believe that douchi is rich in nutrients such as soybean kinase, protein, various amino acids needed by the human body, and various minerals and vitamins. Regular consumption of douchi can aid digestion, prevent diseases, delay aging, enhance brainpower, lower blood pressure, relieve fatigue, and improve the body's immunity.
In Traditional Chinese Medicine (TCM), douchi is considered not only a seasoning but also a medicine. It is neutral in nature and has a slightly sweet and bitter taste. It is said to induce sweating to expel the exterior, clear heat to bring out rashes, relieve chest tightness and vexation, and resolve stagnation and toxicity. It can be used to treat colds with headaches, chest tightness and nausea, cold-heat in fevers, and food poisoning.
Douchi-Scented Tofu Cups
[Main Ingredients] Douchi, 1 block of tofu, 1 stalk of green vegetable, 1/2 carrot.
[Seasonings] Soy sauce.
[Instructions]
1. Cut the tofu into large cubes. First, blanch it in boiling water, then remove and scoop out a small round hole in the center with a spoon;
2. Chop the green vegetable and carrot into small pieces. Place them into the hollowed-out center of the tofu cup, then add a few douchi beans;
3. Place the scooped-out tofu cubes, along with douchi and carrot cubes, into the center of the tofu cup;
4. Place the plate in a steamer and steam on high heat for 10 minutes. After steaming, drizzle with soy sauce and serve when it reaches a suitable temperature.