In Hanyin, bean curd is an indispensable delicacy that can be used as a main dish or as an accompaniment. But more importantly, it is the taste of a typical "mother's dish" in the minds of Hanyin people.

The gourmet Mr. Chua Lam once said when evaluating fermented bean curd: "This kind of thing is as indispensable on the Chinese table as cheese is for Westerners; but those who like it are indispensable. People love it, and those who hate it avoid it!” Indeed, as a fermented tofu product, fermented bean curd has an inherent musty smell, and the essence of fermented bean curd is here. The contradiction between smelly and delicious food is vividly reflected. Some diners once classified bean curd as the northern style of stinky tofu: because the southern style of stinky tofu is made by molding tofu and then frying it, its representative is the fried stinky tofu from Huogong, Changsha, Hunan. There are also some gourmets who call the steamed tofu a top quality, but no one dares to give it a try easily; while Beijingers also call the bean curd made by Wang Zhihe stinky tofu, so there are two schools of thought. ! But in the eyes and hearts of Hanyin people, stinky tofu is stinky tofu, and fermented bean curd is fermented bean curd, which are completely different things. It is this persistence that creates the unique taste of Hanyin fermented bean curd.

I personally divide Hanyin’s bean curd into two types: red soup and red oil. In fact, the methods are roughly the same, but there are slight differences in preservation. Every year when the season reaches "Jinjiu", housewives in Hanyin begin to buy water tofu, preferably from farmers, with less tofu towels, cut into cubes, blanch in clean, oil-free pots of boiling water, and dry until When the temperature is slightly cool, place them neatly in a basket covered with a thick layer of natural clean straw from the field. Place it in a warm room and wait for it to slowly mold. After ten days, open the basket and look at it. You will see long hairs and mildew spots all over. The first link. Pick up each small piece, dip it in high-quality liquor roasted locally in Hanyin, wrap it in refined salt, dried Sichuan peppercorns, and dried chili noodles, seal it in a bottle, and add the flavor. After more than ten days, the second step is completed. At this time, the fermented bean curd is ready. Food lovers can taste the saltiness first, but the musty smell has not completely faded away, making it difficult for most people to accept. At this time, there will be the distinction between red soup and red oil as I mentioned earlier. Add a little boiled spice water and seal it. After a while, it will become "red soup fermented bean curd"; add rapeseed oil that has been boiled and allowed to cool, then seal it. Save it and it will become "red oil fermented bean curd" soon. There are also housewives who will add dried ginger granules or ginger powder. I think it is dispensable. If the cut ginger granules are kept for a long time and become sour, the taste of a good bottle of fermented bean curd will be completely destroyed!

Hanyin’s bean curd is one of the criteria for judging whether a housewife can make a good bowl of rice and tea. This product is a perfect match when applied to Kang Kang buns and Laozao rice dumplings. Every time I apply bean curd to Kang Kang buns and rice crispy rice, my mouth is already watering! A classic dish in Hanyin, "Steamed Bacon with Bean Curd", uses bean curd to remove the greasiness of the bacon, and the bacon is infused with the unique aroma of bean curd. A few years ago, my family made homemade fermented bean curd, using "Pan's tofu". When the mold was opened, colorful mold spots appeared, which everyone was surprised to see. The fermented bean curd that year was also extremely fragrant, and the surrounding neighbors were full of praise!

Nowadays, with abundant materials, Hanyin people have increasingly higher requirements for taste, but only good fermented bean curd is the taste that Hanyin people will never tire of. People who go out also bring sealed bean curd with them so that they can always taste the original flavor of Hanyin.

I think the reason why bean curd has become an indispensable dish for Hanyin people is because it contains mother’s craftsmanship and the taste of mother’s love!