Yes, it is

Douhua in Sichuan is often made without any sugar at all, then served by carrying poleor bicycle vendors with a number of condiments such as chili oil, soy sauce, Sichuan pepper, scallions, and nuts, and is sometimes eaten e as well.along with white rice.It is usually served either with a clear sweet syrup alone, with ginkgo seeds suspended in the syrup, or in a sugar syrup infused with pandan. In Malaysia, however, the most popular kind is served in hot and sweet ginger water, with some customers preferring to buy only the ginger water as it is believed to contain medicinal properties. Again, the exception is in Penang where the sugar syrup is used, with white or brown sugar variations available. The same syrup is used to flavour soy bean milk drinks, known locally as tau chui in the Hokkien tongue or tau jeong sui in the Cantonese tongue, usually sold by the same purveyors, with the option to add grass jelly to the drink.Lastly,I like its very much.This is my faxourite food.