Whole Soybean Pudding Buckwheat Noodles

Last updated 2026-11-13 — Whole Soybean Pudding Buckwheat Noodles The rural areas along the river are rich in soybeans and tartary buckwheat, which yields two crops per year. The indigenous Tujia people have created a unique and flavorful dish—Whole Soybean Pudding Buckwheat Noodles. At first glance, this dish may seem unremarkable, but it is actually highly nutritious and has anti-cancer properties. When cooked with fresh soy milk, it becomes even more delicious. The preparation method is as follows: First, soak the soybeans, grind them into a paste, and filter the milk. Save the diluted soy milk after the third filtering, while using the thick milk to make soybean curd (tofu pudding). Boil the tofu pudding over high heat, then simmer it gently—the longer it cooks, the softer and silkier it becomes. Mix the boiling soy milk with buckwheat flour, knead thoroughly until well combined, and roll it out into 0.1 cm-thick round buckwheat sheets using a rolling pin. Cut these into 15 cm squares, then slice them into fine strips. Bring the soy milk to a boil, add the buckwheat noodles, and cook until tender. In a bowl, place a piece of tofu pudding and some soy milk, then add the cooked noodles. Top with minced lean meat, crispy pork cracklings, sweet bean sauce, finely chopped green onions and garlic, ginger, pickled mustard root, chili oil, MSG, and Sichuan peppercorn powder. The dish is a colorful medley of black, white, yellow, and green, glistening with oil and bursting with aroma. It’s soft and smooth on the palate, with a savory fragrance that fills the mouth. The tofu pudding is delicate, the sauce rich and flavorful, with a perfect balance of saltiness, umami, mild spice, sourness, and sweetness—it’s extremely refreshing. Adding spicy diced chicken takes it to an even higher level. In addition to being nutritionally rich, Whole Soybean Pudding Buckwheat Noodles also help clear heat, detoxify, promote urination, and more. After eating, one feels full for a long time, with abundant energy—even trekking over mountains feels easy. Hence, there's a Tujia saying: “Buckwheat climbs the mountain, wheat rests on the stool.” Friends are reminded not to overindulge due to the delicious taste—eat only until about 70% full to avoid bloating. It's best enjoyed during breakfast or lunch. In 1986, during a provincial gourmet food competition hosted by the Guizhou Provincial People’s Government, participants from the Yanhe Ethnic Hotel competed. Even the judges and chefs—who had tasted all kinds of delicacies—fought over bowls of Whole Soybean Pudding Buckwheat Noodles. The dish won second prize, elevating this unique food to refined culinary status. Travelers from other regions who tried it along the Wu River praised it, saying: “After tasting a thousand flavors of Guizhou and Sichuan, none compare to the praise-worthy Whole Soybean Buckwheat Noodles.”