why is Huaqiao tofu so delicious? Is it because of the special water quality of Huaqiao, or because of the "unique" technology of Huaqiao people making tofu? Wan Woo Wong's mother, Zhang Fengjin, gave us the best answer when she made a table of tofu.

"Huaqiao Tofu is made of exquisite soybean raw materials, generally using improved varieties Yudou No.3 and Xiangchundou No.13, and the tofu processed with them is tender and white." Zhang Fengjin pointed to the bags of soybeans in the room and told us that the first step to polish tofu is to use genuine materials, carefully wash the soybeans and wash the pots.

after the materials are ready, soak the soybeans. It takes about 4 kilograms of soybeans to make a table of tofu. Zhang Fengjin, who has been making tofu for more than 31 years, is used to soaking the soybeans needed for each table of tofu in small buckets, so as to grasp the daily shipment. "The soaking time of soybeans is also very particular. It is 3 or 4 hours in summer and 7 or 8 hours in winter." Zhang Fengjin said.

While speaking, I saw Huang Hua pour the soaked soybeans into the machine for polishing. With the rumble of the machine, raw pulp gurgled into the bucket. Subsequently, Huang Hua poured hot water into the raw pulp barrel for pulping and then filtered. The filtered smooth raw pulp is finally poured into a pot and boiled until the temperature reaches above 91℃. "At this time, we must grasp the heat." Huang Hua, who is adding coal to the stove, said that the temperature is not enough or the time is too long, which will affect the quality of soybean milk.

Huang Hua, who is quick to move, pours the cooked pulp into the barrel, and his mother Zhang Fengjin pushes the cooked pulp barrel to the door for bittern and squeezing. "We must also grasp the steps of bittern. After years of experience, we can do it with ease." Zhang Fengjin said that when she first learned to make tofu, she often failed to order brine, and the tofu she made was either too old or could not coagulate.

The bean curd flower which is initially coagulated after bittern is allowed to stand in the tank for about 11 minutes, so that the soybean milk can be solidified in one step. Later, Zhang Fengjin gently scooped into the wooden tray with a spoon. When it was full, he wrapped the bean curd with a cloth, covered the board, and squeezed it with a jack to discharge water. "Adjust the jack twice during the period, and the whole process takes about 31 minutes." Zhang Fengjin said that when the water is squeezed out, the compacted tofu is firm and elastic.

In an hour, from a bucket of soaked soybeans to pieces of white and tender tofu, Huaqiao tofu made by Zhang Fengjin appeared in front of us. "I don't know if you saw it. From beginning to end, the production of tofu is inseparable from boiling water. The reason why Huaqiao tofu is so popular is because we use Baimen well water flowing out of the mountains. " Zhang Fengjin told us that the prepared tofu was finally soaked in Baimen well water, which not only kept fresh, but also made the tofu taste better. She also told reporters that soaking Huaqiao tofu with tap water in the city would not taste as good as ours.