Pocket tofu hotpot, known locally as “pocket tofu” (口袋豆腐), originates from Yunnan’s rural households where tofu is pressed into small pouches that trap soy milk. It reflects the region’s resourceful use of soy and the tradition of communal hotpot meals during the cooler months.

While Sichuan hotpot emphasizes bold chili oil and numbing pepper, Yunnan’s pocket tofu hotpot focuses on a delicate, milky broth and the unique “pocket” of soy milk inside the tofu, offering a softer, sweeter flavor profile.

In the Baoshan area, the tofu is often larger and served with rice sausage, whereas in the Dali region the broth may include wild mushrooms and a splash of fermented bean paste for added earthiness.

It is commonly prepared for family gatherings during the Seventh and Eighth Lunar Months, especially when the harvest of edamame is abundant, symbolizing prosperity and togetherness.

Authentic ingredients include fresh silken tofu, homemade soy milk, pork belly, green Sichuan pepper, and wild chives. Substitutes can be soft tofu, store‑bought soy milk, pork shoulder, or regular Sichuan peppercorns without losing the core flavor.

It pairs beautifully with Yunnan rice noodles, pickled vegetables (酸菜), and a side of stir‑fried edamame with garlic. A glass of light barley tea also complements the mild broth.

The defining feature is the “pocket” – a tiny cavity of soy milk that bursts when the tofu is pierced, delivering a silky, sweet surprise that contrasts with the savory broth and pork.

Common errors include over‑cooking the silken tofu, which causes it to disintegrate, and simmering the broth too vigorously, which can emulsify the soy milk and make the broth cloudy.

Adding fresh soy milk at the end preserves its delicate, creamy texture and creates the signature “pocket” effect; heating it too early would cause the milk to curdle and lose its smoothness.

The YouTube channel Dianxi Xiaoge specializes in authentic Yunnan home cooking, showcasing farm‑to‑table recipes, traditional techniques, and the cultural stories behind rural Chinese dishes.

Dianxi Xiaoge emphasizes seasonal, locally sourced ingredients, simple rustic tools, and storytelling that highlights Yunnan’s ethnic diversity, whereas many other channels focus on polished, restaurant‑style presentations.