Deping glutinous rice wowotou

Deping glutinous rice wowotou is a famous local food in Deping, Dezhou, Shandong Province, which is made from millet and soybeans. In the production process, unique techniques and skills are retained from material selection, processing to steaming. The produced Wowotou is delicious in color, refreshing and not greasy, and sweet and palatable.

Deping Old Tofu

When it comes to Deping's glutinous rice, of course, it is inseparable from old tofu. For Deping people who are away from home, it is a constant homesickness. How many wanderers come back from ancient times, the first thing to do is to drink a bowl of old tofu from their hometown and come to a few wowotou.

Deping old tofu tastes pure and rich, just like Deping people who are straightforward. Its subtlety lies in the preparation of halogen and oil. Add water to the brine with soy sauce and refined salt, add more than a dozen seasonings such as onion, pepper, star anise, fennel, clove, cinnamon and ginger, and then thicken. In addition, prepare Chili oil cooked with high-quality peppers.

It's also a rare enjoyment to eat steamed corn-bread tofu at the stall. At dawn, we set up an open-air tent, put two or three long tables, put five or six Mazars, and put the old tofu in a stainless steel insulated bucket. Put a few pieces into a white porcelain bowl with a flat shovel, then spoon the halogen seeds, pour the sesame juice and Chili oil and eat.

Tofu in a recumbent bowl is white and bright, tender but not loose, oily but not greasy, spicy but not choking, and clear but not light. Tofu is like snow and jade, halogen is like tortoise shell amber, red is white, red and white, and the teeth and cheeks of food are fragrant.