As a famous writer and gourmet in Song Dynasty, Su Shi's taste and praise of tofu can be traced back to his poems. He mentioned the praise of tofu many times in his poems, which shows his love and attention to this ingredient.
Su Shi wrote in the article Dongpo Meat Fu: People who cover beans are narrow and long, like those who work. When I was born, I exposed the soil and hid the pulp, just like my study in a lonely bedroom. The wind and rain are tottering, the vegetation is lush, the cold comes and the summer goes, and there are several sorrows and joys, just like my field. On a sunny day, it shines in the sun, just like me. It can be seen from this passage that Su Shi compared tofu with his own life, reading and pastoral life, which showed his feelings and thoughts on tofu.
In Su Shi's poem "Send to Zhang Haowen", he wrote: Jiangnan vegetarian, cake, egg and tofu. This shows Su Shi's affirmation and appreciation of vegetarian food in Jiangnan, including tofu.
Su Shi also mentioned the making process and taste method of tofu. He wrote in Dongpo's notes: Tofu method: take one or two soybeans and soak them in water to make them spontaneous. The water temperature is turbid in winter and clear in summer; Steam the earthen pot until it is cooked, remove the skin, stir up the residue, scoop the rice spoon into a clean cloth, twist it up and down, and cook it with boiling fire until it is evenly distributed; Clean milk can be soaked for five or six days, which is similar to coagulated milk.
Notes for Gourmets to Taste Tofu in Song Dynasty
1. Hygiene and safety: ensure the hygiene and safety of tofu before tasting it. Choose fresh tofu to ensure that the production process of tofu meets the hygiene standards.
2. Quality appraisal: Su Shi has a unique view on food. He may judge the quality of tofu by its appearance, texture, smell and taste, and pay attention to choosing high-quality tofu.
3. Production technology: Su Shi has a certain understanding of food production technology. He may pay attention to the processing technology of tofu, including the extraction, solidification and pressing of soybean milk, as well as the raw materials and utensils used.