? Maodoufu is a traditional dish with Anhui characteristics.

By artificial fermentation, a layer of white fuzz grows on the surface of tofu. Because the vegetable protein in tofu is transformed into various amino acids after fermentation, it tastes very fresh after cooking. The top-quality edamame saprophytes have a thick and pure layer of white fur with some black particles evenly distributed on it, which is a spore and a sign of the maturity of edamame.

Hairy tofu is a famous vegetarian dish in Anhui, generally called Huangshan Hairy Tofu or Huizhou Hairy Tofu. As the name implies, it is made from hairy tofu which is a specialty of Shexian and Xiuning in Huizhou, fried in oil, and stewed with onion, ginger, sugar, salt, meat broth and soy sauce. When served with Chili sauce, it is fresh, mellow, refreshing, fragrant and attractive, and has an appetizing effect. It is a special flavor dish in Huizhou. In addition, the dishes made by simply roasting or frying are also rare delicacies.

The origin of hairy tofu

There is a legend about the origin of hairy tofu, which is related to Zhu Yuanzhang, the great ancestor of Ming Dynasty. It is said that Zhu Yuanzhang fled to Xiuning after a defeat. Because of hunger and cold, his entourage found some fermented hairy tofu hidden there in the haystack. Although the tofu had gone bad, because there was no other food to eat, Zhu Yuanzhang baked these tofu and tasted it, and unexpectedly found them delicious. Afterwards, he ordered the army chefs to make hairy tofu to reward the soldiers, thus making hairy tofu spread in Huizhou.

Through in-depth understanding of hairy tofu, we can see that it is not only a delicacy, but also the embodiment of the unique food culture in Huizhou. The production process and special taste of hairy tofu have condensed the local people's love and creativity for food. Although its special smell and appearance may be challenging for foreigners, it is this unique feature that makes hairy tofu a unique and precious food experience.