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Best dou jiang (Soy Bean Milk) in flushing

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Lau Feb 5, 2008 07:23 PM

Today I ate at Spicy & Tasty as its been a while and it was good as always. Leaving we decided to stop by the dou hua / dou jiang / flower shop place on roosevelt bet prince and main, I was originally planning to get dou hua, but the lady in front of me order dou jiang, so i decided to try it and I'm certainly glad I did. You can get it sweet or plain, I got it sweet since I was just planning on drinking it and it's definitely the best dou jiang I've had in NY and probably some of the better dou jiang I've ever had.

It's not too sweet or watery and you can taste the freshness of the soy beans. Two of my other dining colleagues tried it (they don't even really like dou jiang) and both reacted with the same "holy crap this is good" reaction. Highly recommend anyone who likes dou jiang go visit this place (plus is only $1 for a cup)...i'm not sure if the lady speaks english or not, but i think u could get by by pointing (there is a sign with english)

In case anyone is looking for it, as i said its part of a flower shop on roosevelt bet prince and main and its a couple doors to the right of Ten Ren (tea shop)

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  1. chefjellynow RE: Lau Feb 6, 2008 08:59 AM

    just went, its honey that sweetens it, very tasty. the consistency and temp are just right.

    came from jade for dim sum so i could only finish 3/4 of it
    yum

    1 Reply
    1. re: chefjellynow
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      Lau RE: chefjellynow Feb 6, 2008 09:02 AM

      yeah she uses honey, which i like better than the fake sugar syrup...its awesome, i've been looking for good fresh dou jiang forever

    2. Xiao Yang RE: Lau Feb 6, 2008 09:10 PM

      Pardon my piggybacking on this thread, but whenever anyone mentions doufu hua or dou jiang in a post title, my eyes light up until I realize they are talking about sweet versions of the two. Is there any place in Flushing that makes the fiery, chili oil-laden version of doufu hua (a.k.a. doufu nao) or an exemplary version of the hot, savory (xian) dou jiang? (The Nanxiang Noodle place on Prince had a passable version when I visited.)

      14 Replies
      1. re: Xiao Yang
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        Lau RE: Xiao Yang Feb 7, 2008 08:21 AM

        i havent seen the fiery version of dou hua, u could check some of those malls with the hawker stands

        i have had reasonable xian dou jiang at king 5 noodle, u need to add more vinegar and chili oil, but the dou jiang itself is pretty decent although the dou jiang from that flower shop lady is better (u could buy it plain and make it at home since her dou jiang and dou hua is excellent). the you tiao at king 5 is alright, but not amazing....other breakfast stuff like shao bing is pretty good, i did a post on it a while back, if u search for it u'll find it...i was happy with it b/c i cant find any breakfast stuff in manhattan except zhou places.

        i think nanxiang is similar to king 5 although i havent eaten at nanxiang

        1. re: Xiao Yang
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          cacaoonli RE: Xiao Yang Feb 7, 2008 08:16 PM

          Here is link to the menu of king 5 noodle: http://www.wjbusiness.com/wjb_ny.htm

          I love the savory dou jiang from king 5 noodle. Since I haven't tried the dou jiang from the flower shop lady, I won't be able to tell you which is better. FYI, king 5 noodle only serves dou jiang and dou hua on weekends from 10am-2pm. My favorite breakfast item from king 5 noodle, however, is their vegetable dumpling.

          1. re: cacaoonli
            Xiao Yang RE: cacaoonli Feb 7, 2008 08:43 PM

            Thanks. I'll have to check King 5 Noodle out on my next trip to NY (I live on the West Caost). It's not uncommon for doujiang to be offered only on weekends.

            1. re: cacaoonli
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              Lau RE: cacaoonli Feb 8, 2008 06:23 AM

              just fyi, the flower shop lady will just serve the dou jiang plain or sweet...if u wanted xian dou jiang (savory) you'd have to take it home and make it

              i agree that king 5 has good dou jiang and is a good restaurant in general, but i do this the flower shop lady's is better

            2. re: Xiao Yang
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              Lau RE: Xiao Yang May 13, 2008 11:37 AM

              Xiao Yang and anyone else who is interested - I stopped by there today after dim sum with some visiting relatives and the flower shop dou fu place changed their menu and they now have the fiery version of dou hua that you are looking for. It looked awesome. It was not the regular xian dou jiang that you get at taiwanese breakfast places, but rather was dou hua that had some type of hot oil, peanuts etc..someone once posted a picture of it on the boards and this was the same thing.

              I didn't try it b/c i was really full and just wanted some tian dou jiang, but the guy offered it to me first b/c he thought i wanted it, but i told him i wanted tian dou jiang

              1. re: Lau
                chefjellynow RE: Lau May 13, 2008 12:19 PM

                ty lau, will try !

                1. re: chefjellynow
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                  Lau RE: chefjellynow May 13, 2008 12:28 PM

                  no prob, if u beat me to it please let me know how it is

                  remember its the xian dou hua (not dou jiang)

                2. re: Lau
                  Xiao Yang RE: Lau May 13, 2008 11:30 PM

                  I've never had it with peanuts. The picture you are thinking about may have been the one in this post.

                  http://www.chowhound.com/topics/44767...

                  1. re: Xiao Yang
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                    Lau RE: Xiao Yang May 14, 2008 07:58 AM

                    yeah that pic is the stuff they had at the flower shop...i thought it had peanuts in it, but i couldve been wrong as i didnt actually get the dish only glanced at it b/c he took the dou hua and was about to put that mixture that is in the picture above in it, but then i told him that i wanted tian dou hua b/c thats what my cousin wanted

                    im curious to try it as all their dou fu products are very high quality as you can tell from my original post

                    1. re: Lau
                      Xiao Yang RE: Lau May 14, 2008 08:31 AM

                      Thanks for the info. I wish I had known that when I was in the area a couple of weeks ago. Then I might have headed for Flushing for breakfast as well as lunch and dinner!

                      1. re: Xiao Yang
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                        Lau RE: Xiao Yang May 14, 2008 09:10 AM

                        well im not sure when they changed their menu b/c it wasn't on their menu before, so its possible that they might not have had it when u were in flushing, but just generally the way things work, im sure they did have it! haha j/k

                        ill definitely be trying it soon, so ill report back once i have a chance to try it

                      2. re: Lau
                        designerboy01 RE: Lau Jun 23, 2008 12:09 AM

                        I think I had that dish when I was eating at Little Pepper a long time ago. It had peanuts and they put a ma la sauce on it. I thought it was pretty good, but it has to be about at least 1 year.

                  2. re: Xiao Yang
                    bigjeff RE: Xiao Yang May 13, 2008 10:47 PM

                    in the now defunct J&L mall, the muslim bread guys also had the dofu nao but to be honest, I didn't really like it. I heard they've resurfaced down the block so you might be able to get that dofu nao there. it wasn't spicy at all and rather mild, lots of sesame sauce I think.

                    1. re: bigjeff
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                      HLing RE: bigjeff May 14, 2008 04:01 PM

                      bigjeff, I like the Mulim bread guys's dofu nao, but they usually ask if you want it spicy or not. They add types of sauces to it. It's very unlike the Taiwanese version. I have to say though, that their tofu nao is the most tender and creamy I've had.

                  3. s
                    sharonj RE: Lau Jun 20, 2008 08:47 AM

                    Thanks for the original rec Lau! I got there around 6pm, and I wasn't sure if the dou jiang would still be fresh, but lo and behold it was still silky and warm. I got the sweet version, but I had to point to the sugar syrup container to get one with my order. I wish they had one near Elmhurst. I'm not really sure if I could take it home and microwave it to have it warm without the thing curdling.

                    Also, how does one order the spicy version? I looked at the English translations on the booth and couldn't figure it out.

                    5 Replies
                    1. re: sharonj
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                      Lau RE: sharonj Jun 20, 2008 09:56 AM

                      glad you like it, its a solid place...ive taken it home and just put it in a pot and boiled it, it turns out fine although i do like drinking it there

                      well i actually ordered it in chinese and she actually mistook what i said bc i ordered a bunch of stuff and thought i was wanted the spicy one (or it could be b/c my accent sucks haha)...its called "xian dou hua" (pronounce it like she an dough hwa) which translates to something like salty bean flower. fyi, dou hua is the silky tofu not the soy bean milk

                      1. re: Lau
                        Xiao Yang RE: Lau Jun 22, 2008 10:13 AM

                        I've had the accent problem too (ordering doujiang), because if you don't articulate clearly "tian" and "xian" sound alike. I guess you could add the qualifier "la" after you ask for dou hua.

                        1. re: Xiao Yang
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                          Lau RE: Xiao Yang Jun 22, 2008 11:54 AM

                          yeah ive always been made fun of b/c i think i have an american accent when i speak chinese

                        2. re: Lau
                          bigjeff RE: Lau Jun 23, 2008 07:01 PM

                          so how was the salty dou hua? I love the salty soy milk, never heard of it w/ dou hua but I can just imagine it's good.

                          1. re: bigjeff
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                            Lau RE: bigjeff Jun 23, 2008 08:51 PM

                            here's a pic xiao yang put up
                            http://www.chowhound.com/photos/92872

                      2. designerboy01 RE: Lau Jun 21, 2008 11:03 PM

                        I walked by today to try a cup and it was OK. I had mine with some sugar and I did taste the bean flavor but I think it could be better. I know what its suppose to taste like because I used to make this stuff in my teens with my family. I did try some at Mitsua in New Jersey about a month back while they were promoting their organic soy bean products.. It was selling at the market and you can taste the soy beans for the tofu and soy milk.

                        5 Replies
                        1. re: designerboy01
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                          Lau RE: designerboy01 Jun 22, 2008 08:20 AM

                          really? ive never had good soy milk milk from any japanese place, but happy to try

                          too bad u didn't like it, i like it quite a bit...ive had better in asia for sure, but its difficult to find places that make it correctly in the US for whatever reason (too chalky, sweet etc). in CA, I've found that some vietnamese people probably make it the best

                          1. re: Lau
                            h
                            HLing RE: Lau Jun 22, 2008 11:27 AM

                            http://www.chowhound.com/topics/315765

                            Lau, i will second the rec for Kyozenan soymilk. Not because it's Japanese vs Chinese, since not all Japanese soymilk are equal, but because this brand comes closest in producing high quality soymilk. It is like the "heavy cream" of soymilk, which I can get only if i made it at home.

                            The chinese characters are jing1 Chan2 An1 which you'll see on the packaging, but the only English printed probably just refers to Global Protein Food, inc., and the word "Organic". Their tofu have been generally more available than the soymilk, which I've only started seeing theatre last 2 years.

                            The goid news is, you can get it sometimes at JAS mart at 110 and Broadway, as well as places like Sunrise Market. You don't have to run out to Mitsuwa.

                            1. re: HLing
                              designerboy01 RE: HLing Jun 23, 2008 12:13 AM

                              ...thanks for the details H Ling. I couldn't of done better.

                            2. re: Lau
                              designerboy01 RE: Lau Jun 22, 2008 11:07 PM

                              I never did too, but 1 or 2 months ago I stumbled on an event at Mitsua and it was some kind of organic soy event.

                              Don't get me wrong I don't hate that guy you recommened. I think I would go back to him because its just too much of a hassel to make it and he is definitely better than drinking sugar water from what people call soy milk. I would go back to him if I want soy milk and in the area. I just wonder if he serves it cold. Just reminds me I use to buy it in the market by the case. I think its great with cornflakes and better than using milk in coffee. I forgot which brand, it was good but nothing beats homemade.

                              All I remember is that we soaked the soy beans, put it in a blender, and squeezed the pulp with a cheesecloth. We cooked it and added a little sugar for taste. That stuff use to go away pretty quick in my house. Give it a whirl.
                              I use to go to Korean markets because I like the quality of the beans better. Its a little more expensive, but I do that if I can't find a good quality beans at the nearest market where I am. But these days Chinese markets are carrying Korean products at cheaper prices in general. I just got a box of BB Big for 3.99 a box at the Gum San market on Main street near the post office. I'm a happy camper tonight.

                              1. re: designerboy01
                                bigjeff RE: designerboy01 Jun 23, 2008 07:03 PM

                                ya my parents make soy milk in pretty much the same method although maybe cooked the soybeans in a pressure cooker first. when you taste it, unsweetened, you scarily realize how much sugar they must put into commercial soy milk (eastern or western) and that sucks. the plain kind is a completely different creature.

                          2. bigjeff RE: Lau Apr 7, 2009 09:09 AM

                            just picked up two pint containers of the cold for $2, it was late in the day . . . . it's a winner!

                            1 Reply
                            1. re: bigjeff
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                              Lau RE: bigjeff Apr 7, 2009 07:20 PM

                              glad u liked...that is a cool little place

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