It is said that more than 2, years ago, the mother of Liu An, the king of Huainan, liked to eat soybeans, and once she was unable to eat whole soybeans because of illness. Liu An ordered people to grind soybeans into powder, add water to boil them into soybean milk, and then add bittern to taste them. Unexpectedly, they turned into lumps, that is, tofu flowers that we eat now. It is said that this is one of the origins of tofu. Li Shizhen also mentioned in Compendium of Materia Medica that "the method of tofu began with Liu An, the king of Huainan in the former Han Dynasty".

According to the different coagulants used in tofu production, tofu can be roughly divided into four categories: brine tofu, gypsum tofu, lactone tofu and sour soup tofu. Among them, the first three kinds of tofu are more common, and sour soup tofu is rarely seen in the market because of its small output and difficult storage.

"Traditional Tofu Making Techniques" has long been selected as a representative project of national intangible cultural heritage in China. There are many places where tofu is made in China, among which 8 places are famous. When the local tofu, also have their own skills.

Today, Lazy Meow will talk to you about the origin of tofu. Let's take a look. Where are these eight places? What famous tofu are produced? Is your hometown on the list?

Huainan, located in the north-central part of Anhui, is an important energy city in China. When I mentioned Huainan cuisine, the first thing that came to my mind was Huainan beef soup. The beef soup cooked for a long time, with vermicelli and dried silk, is fragrant and delicious, and it tastes delicious. In fact, in addition to Huainan beef soup, there is also a famous local dish, Huainan Tofu Banquet. The main ingredient tofu is chinese national geography's trademark product, which is produced in Bagongshan Tofu in Huainan area.

It is said that in the Western Han Dynasty, Liu An, the inventor of tofu in Huainan, tried to make a "panacea" from spring water, soybeans and bittern in Bagongshan, Huainan. As a result, the Dan medicine was not made, but tofu was made. Later generations called it "Bagongshan Tofu". Bagongshan tofu is delicate and smooth, and the dishes made are golden in color, crisp outside and tender inside, which is very attractive.

Yibin, which belongs to Sichuan province, is located at the junction of Yunnan, Guizhou and Sichuan provinces, and is known as the "wine capital of China". Wuliangye, a famous liquor brand, is produced in Yibin City, Sichuan Province. In addition to being a well-known liquor producing area, Shahe tofu produced in Yibin is also very famous, and it is also a symbol product of chinese national geography.

Shahe tofu is produced in Gaoxian County, Yibin. The local people like to make and eat tofu for a long time. It was not until 197s that Shahe tofu was known and loved by more and more people after some improvement. Shahe tofu is made of local high-quality soybeans and mountain spring water from Shanglong Mountain. It tastes rich in bean flavor and has an endless aftertaste.

Jiange, which belongs to Guangyuan City, Sichuan Province, is located at the junction of Sichuan, Shaanxi and Gansu provinces. In the south of Jiange County, there is a very famous scenic spot-Jianmenguan, which is a rare Danxia landscape in the world. It has been called "though Dagger-Tower Pass be firm and grim, and while one man guards it and ten thousand cannot force it" since ancient times.

chinese national geography's iconic product, Jianmenguan Tofu, is produced here and has a history of thousands of years. According to legend, Emperor Xuanzong of the Tang Dynasty passed by Jianmen when he entered Shu. Because he was tired and couldn't sleep well, his entourage brought him a bowl of Jianmen tofu. After eating, Emperor Xuanzong of the Tang Dynasty had a big appetite, and he also named the local soybeans as "imperial beans". Jianmenguan tofu is moderate in hardness and toughness, and it is moist and refreshing to eat.

Zizhong, which belongs to Neijiang City, Sichuan Province, is located in the middle of Sichuan Basin and is the hometown of Confucius teacher Changhong. Luoquan Tofu, produced in Zizhong luoquan town, is not only a well-known local specialty, but also a symbol product of chinese national geography. Luoquan has a mild climate and a high content of organic matter in the soil, which is very suitable for the growth of soybeans. Coupled with the good water quality, the quality of tofu made will naturally not be bad.

In the production process, luoquan tofu is made by soaking soybeans in high-quality spring water from deep caves and then grinding them by hand. The appearance of luoquan tofu is milky white or light yellow, with a strong bean flavor. It tastes delicate and smooth, salty and palatable, and has four characteristics: white, tender, fine and soft.

Luonan, which belongs to Shangluo City, Shaanxi Province, spans the Yellow River and the Yangtze River. Luonan Tofu, a symbol product of chinese national geography, produced in Luonan area, has a very long history and was once a royal tribute of Emperor Qianlong of the Qing Dynasty, which was made from local pollution-free mountain springs on both sides of the Luohe River and local high-quality soybeans.

There are quite a few popular sayings about the inventor of tofu. Liu An, the king of Huainan, was mentioned earlier, but actually in Luonan area. There is also the saying that tofu was invented by Sun Bin during the Warring States Period. According to legend, Sun Bin's mother was too old to bite the food, so Sun Bin wanted to use soybeans to cook for her mother, but the cooked soybean milk could not be agglomerated. Sun Bin's younger brother, Pang Juan, secretly played tricks and quietly poured a pot of sauerkraut soup into the soybean milk. Unexpectedly, it turned into a lump, which is now tofu flower.

Yulin, located in the northernmost part of Shaanxi Province, is the transitional area between the Loess Plateau and the Inner Mongolia Plateau, and also the border of Shaanxi, Gansu, Ningxia, Inner Mongolia and Shanxi provinces. Yulin tofu, produced in Yulin, is made from local high-quality black beans and Yulin peach blossom water by traditional sour paste ordering process.

Yulin tofu is unique in that it is not made of brine or gypsum, but the juice rich in lactic acid bacteria that is leached out after making tofu is used as coagulant. The Yulin tofu is white in color, soft and tender in texture, tough, fragrant and refreshing in taste, and sweet. In 21, Yulin Tofu was officially rated as a symbol product of chinese national geography.

Ganquan, which belongs to Yan 'an City, Shaanxi Province, belongs to the hilly and gully region of the Loess Plateau in northern Shaanxi, and is known as the "land of beautiful water". Ganquan is located on the bank of Luohe River, with thick soil and long sunshine time, which is very suitable for the growth of soybean. Ganquan Tofu, a symbol product of chinese national geography, is made of locally produced double green beans and mountain spring water of Meishuiquan.

Double green bean is a kind of soybean which is green from the skin to the beans, and its yield is relatively small and rare. The spring water of Meishuiquan is clear and transparent, sweet and delicious. High-quality soybeans, natural spring water, combined with traditional and modern tofu making techniques, naturally brew the unique quality of Ganquan tofu, which is tender, smooth and delicious to eat, leaving people fragrant.

shiping, which belongs to Honghe prefecture, Yunnan province, is a very famous land of plenty. The food documentary "China on the Tip of the Tongue" has specially introduced Shiping tofu, a local product of Shiping. Shiping has been making tofu for more than 4 years. On holidays, locals also have the custom of giving tofu. Tofu stalls can be seen everywhere in the streets of Shiping. There is also a folk saying that "eighteen eccentrics in Yunnan, Shiping tofu is baked and sold".

Unlike many other places where tofu is made of brine or gypsum, Shiping tofu uses natural groundwater as coagulant, commonly known as "sour water". The tofu made is delicate and smooth, full of bean flavor, and the color will turn golden yellow after frying, which is very chewy, and it is really mouth-watering with sauce.

lazy meow experience

The eight places mentioned above, namely Huainan in Anhui, Yibin in Sichuan, Jiange in Sichuan, Zizhong in Sichuan, Luonan in Shaanxi, Yulin in Shaanxi, Ganquan in Shaanxi and Shiping in Yunnan, are all very famous tofu producing areas in China. Bagongshan Tofu, Shahe Tofu, Jiange Tofu, luoquan Tofu, Luonan Tofu, Yulin Tofu, Ganquan Tofu and Shiping Tofu, which are produced in these places, are chinese national geography's trademark products, and they can also be said to be eight well-known tofu after selection.

It is said that one side of the soil and water can support one side of people. If you ask me, one side of the soil and water can also support one side of tofu. There are three key factors that determine whether tofu is delicious or not, namely, the choice of soybeans, water sources and the production technology of tofu. The above eight kinds of tofu are full of advantages in these three aspects, which can be said to have their own skills.