Doucong is a soybean-based food from Poyang, with the version made in Yudunjie especially well known. It is often used in “fish head with doucong,” a dish in which it is simmered with fresh fish head. [1]
As it cooks, doucong absorbs the milky, concentrated broth released by the fish head and becomes plump and moist. The broth's savory sweetness infuses the pieces. [1]