Pingqiao Tofu. Seeing a bowl of authentic Pingqiao tofu without any heat on the table, I started eating it immediately.

As soon as the mouth touched it, fire immediately burst out: "It's so hot." It turns out that the authentic Pingqiao tofu is braised in goose fat, and the heat cannot escape, so there is no heat at all on the surface, but it is extremely hot. Many people are...

I was fooled, haha, it really complied with the saying: "You can't eat hot tofu in a hurry." If you want to ask what is delicious in our Huaiyang cuisine, it must be Pingqiao tofu. In 1984, the Great Hall of the People in Beijing

Chef Zeng Tejun came to Pingqiao Tofu in Chuzhou District to learn the cooking techniques of Pingqiao Tofu. People from Japan and Korea often come to Pingqiao to taste this delicacy and learn how to make it. However, this Pingqiao Tofu is so good.

The fame also has a real origin. Emperor Qianlong of the Qing Dynasty went to the south of the Yangtze River to take a rest in Chuzhou. In order to curry favor with the emperor, the big landowners of Pingqiao Town asked the famous chefs in the town to serve hundreds of delicacies, including a special dish called "Cross carp brain braised tofu".

It was so delicious that the emperor immediately praised it as "the best delicacy in the world". From then on, Pingqiao tofu became famous all over the world. You will definitely ask me, how do you make such a delicious thing? Don't worry, listen to me.

Take your time. Put a piece of salt-marinated tofu into the pot with cold water, then simmer over high heat for 10 minutes. Once the pot is boiling, take out the tofu and lightly press it to drain out the yellow flower water when making the tofu. Then cut it into small pieces about the size of melon seeds and soak them in clean water.

Set aside. When stewing, put the old hen soup into the pot, add goose fat, crucian carp brains, green onions and ginger and bring to a boil, then drain with a colander and dry, then add an appropriate amount of shredded chicken and shrimp to the soup and bring to a boil. Use a small amount of

To make cornstarch, add MSG and salt before serving, and add a little sesame oil, coriander, and pepper before serving. The current Pingqiao tofu is also added with crab roe, which makes it even more delicious.