Xi stone tofu belongs to Zhejiang cuisine. Xi Shi tofu is a famous dish with Han flavor in Zhuji, Zhejiang Province. Tofu and eggs are the main raw materials. Because of its white and delicate ingredients and high-grade ingredients, it is stewed with clear soup. The soup is wide, juicy, smooth, fresh and bright. It can supplement various vitamins and minerals for human body, and can also be used for beauty beauty. It is one of the most popular health dishes.

Zhuji is the hometown of stone, so this kind of food is named after stone, and the locals also call it meat tofu, fried tofu and big tofu. Whether building a house, celebrating a holiday, getting married, having a birthday, celebrating or holding a funeral, stone tofu is the first dish on the table.

According to legend, when Emperor Qianlong visited the south of the Yangtze River, he went to Zhuji incognito with his favorite Liu Yong. The two of them went to the village at the foot of Zhuluo Mountain wholeheartedly, only to find that the farmhouse was smoking and hungry. After eating stone tofu at the farmhouse, they couldn't help patting the table and saying, "Great." . They heard the name of this dish, "What a tofu", and blurted it out.

The practice of stone tofu:

Dice the prepared tofu, marinate the shrimps and minced meat with salt and cooking wine, then size them with eggs and put oil in the pot. Stir-fry Jiang Mo first, then add minced meat and shrimp, stir-fry diced ham, chicken essence and pepper, stir-fry quickly, add stock after stir-frying, put tofu, medlar and green beans in the pot, add a small amount of chopped green onion after cooking, and eat directly out of the pot.