Huizhou hairy tofu
In the 17th year of Yuan Dynasty, he arrived in Zheng Zheng (1357). After Zhu Yuanzhang captured the city, he sent troops to Jixi in the north and stationed troops in the Happy Forest (now Jixi Railway Station) in the south of the city.
People in this area often treat soldiers with tofu.
Because tofu was eaten too much and became hot, white and brown fluff grew on it. In order to prevent waste, Zhu Yuanzhang ordered the cook to fry first, and then stewed with a variety of seasonings, and a unique hairy tofu was produced. After Zhu Yuanzhang ascended the throne, he served this dish to Zhu Sheng, a Hui counselor in Shexian County, and this dish returned to Huizhou.
After many workshops to improve the production process, today's characteristic Anhui cuisine has been formed.
Cuisine characteristics
The superior soybean saprophytic fungus has a thick layer of pure white hair with some black particles evenly distributed on it, which is a spore and a sign of the maturity of tofu brain.
Hairy tofu is a famous vegetarian dish in Anhui province, commonly known as Huangshan hairy tofu or Huizhou hairy tofu.
As the name implies, it is made of hairy tofu (with an inch of white fluff), a specialty of Shexian, Tunxi, Xiuning, yi county, Qimen (now Huangshan City) and Wuyuan (now Jiangxi Province) in Huizhou. After frying, cook with onion, ginger, sugar, salt, broth and soy sauce. With Chili sauce, it is fresh and refreshing, fragrant and attractive, and has an appetizing effect. This is a special flavor dish in Huizhou.
In addition, after simple roasting or frying, the dishes made are also rare delicacies.