Suxian Stone Duck Egg Dried Tofu is a traditional specialty of the county.
During the Daoguang period of the Qing Dynasty (1821-1850), it was first created by Yi Jikui, a native of Suxianshi in Shangcheng.
This product is made of dried tofu as raw material, roasted over charcoal fire and then marinated in a unique braised soup. The longer the braised soup is used, the more mellow its flavor will be.
The finished product is light green or light yellow and has the smell of rotten duck eggs, but it is neither smoked nor strong. It is fresh and refreshing and is popular in the market.
In 1942, the Japanese army invaded the country. When Yi Dezeng, the second generation of the Yi family, abandoned his home and fled, he took away the earthenware altar containing the stewed soup, regardless of the rest of his belongings.
The original soup has been passed down from generation to generation and has been used for more than 170 years.
After the founding of the People's Republic of China, Suxianshi Duck Egg Dried Tofu was exclusively operated by the Yi family. Although it later expanded to several production companies, the best crispy meat-filled sesame cakes produced by the Yi family are still the traditional snacks in the mall.
The main ingredients are flour, pork, sesame oil, etc.
After the stuffing is formed, it is placed in a furnace and burned with charcoal, and then baked over a slow fire. The outside is charred and the inside is soft, salty and delicious.
In March 1983, an exhibition of famous dishes and snacks in Henan Province was held in Zhengzhou. Liu Fangkun, an employee of the state-owned catering industry in the shopping mall, was invited to perform his skills. He started baking crispy meat-filled sesame cakes on the street, which was very popular.
Among the 150 kinds of snacks exhibited in the province, 71 were rated as famous delicacies. Among them, the mall's crispy meat-filled sesame cakes and the sweet-scented osmanthus glutinous rice balls are one of the mall's famous snacks.
After several processes of washing, soaking, refining and hanging, the pulp powder is put into fine cloth bags and hung to dry the water to form starch.
The filling is mainly made of high-quality marshmallow and sweet-scented osmanthus, add an appropriate amount of plated lard and a small amount of flour, form a filling into a center and place it in a fine sieve basket, and then place the sieve basket on the boiling water pot.
After the filling is moistened by steam, take it out, roll it in starch, and then place it on a sieve. After receiving steam, roll it into flour. Repeat this several times until the glutinous rice balls are rolled to about half an inch in diameter. Then put the pot under boiling water and cook.
That’s it.
Osmanthus glutinous rice balls are moderately soft and hard in the mouth, moist and delicate, mellow and sweet, and have a unique flavor. It started in the early Qing Dynasty and is a traditional local flavor in Shangcheng.
To make this product, first finely grind soybeans to make thin tofu, then roll it into a tube shape and place it in a special wooden box to cover it until the surface becomes white and fluffy.
The finished product has the aroma of fermented bean curd and is delicious. It can be stir-fried, fried, stewed, braised, or cooked into soup with chicken soup, fresh mushrooms, egg drops, etc. It has a particularly good taste and cannot be imitated elsewhere.
In the Qing Dynasty, Guanmiaopu's stinky tofu rolls were sold to Beijing, Shanghai, Hubei, Anhui, Sichuan and other places, and were included in the imperial cuisine during the Xianfeng period.
To this day, there are still many stinky tofu rolls produced in Guanmiao Pu, which are popular due to their delicious taste and low price.