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Awkwafaba, I'm not sure it's the best idea to have this as a redirect to a section of Pujiang County, Zhejiang. Firstly, the term is not found in any English-language reliable source, or anywhere apart from the target article for that matter, making it an unlikely search term. It seems to have been made up by the editor who originally added the content, probably by directly translating from 木蓮豆腐. Secondly, it's quite obviously the same thing as Aiyu jelly, even if they're called differently in Pujiang. In the spirit of not creating redundant content forks, Aiyu jelly should probably be treated as the main article and any redirects targeted there. (It should of course also be expanded to mention the other terms and localities, though without knowledge of Chinese it's proving hard to reliably source a connection.) --Paul_012 (talk) 09:45, 3 August 2024 (UTC)[reply]
By that logic, O-aew is the same thing as aiyu jelly, it just has a different name in a different place. Shouldn’t it be a DAB? What is the accepted translation for 木蓮豆腐? The term is not on the aiyu jelly article. awkwafaba (📥) 13:50, 3 August 2024 (UTC)[reply]
O-aew does have some culture-specific aspects to it, but I do think it would indeed be better if we could cover the dish in a single article with sections dedicated to the local varieties. The problem, as above, is the availability of reliable sources that actually consider them together as a whole.
Without a broad-concept article, a disambiguation page would be useful to have, but I'm not sure what title would be appropriate. I haven't found any English-language sources that discuss the food item in the Mainland Chinese context. --Paul_012 (talk) 09:44, 5 August 2024 (UTC)[reply]
