A bowl of bean curd, with a secret sea pepper dipping sauce with fish flavor, and a bowl of solid cauldron rice, a new day has begun. Next door to the table of Mr. Wang, is also a regular customer here, he is always flowing in the various construction sites work, making all the strength to earn money. The white and red food in front of him not only brings him abundant energy supply, appetizing and refreshing taste stimulation, but also injects fresh vitality into the new work with a full spirit.
This is an unusual alley in the market of Zigong, one-way, narrow and short, and even a little tight when meeting the car; but it is a place where many cab drivers are willing to drive to eat.
The entire alley side of the store, almost all of them are playing the "Fushun Douhua" signboard. There is no fancy facade to attract business, a few tables spread out in front of the store on the small open space, even if it is the beginning of business. The big iron pot on the stove is steaming, and the milky-white bean curd is singing a little song in the pot, spreading its unique aroma all around.
Bean flower, in many bean products is not prominent. People in the north love to eat soybean brains and drink soybean juice, and people in the south love to eat tofu and make dried tofu; the soybean has been transformed into a variety of means of food, different regions of the Chinese people, have their own unique understanding and treatment.
The Fushun bean curd, is because of its "white as snow, sheep and not old, tender and not loose, fragrant and long" characteristics, renowned in all directions, occupies a place in the Sichuan cuisine.
The owner of the tour, where the store has been 16 years, from the beginning of a small store to today, almost the whole street is his family's store. The food business has always been difficult to do, and old stores that can last more than ten years often rely on consistently good quality.
Even if you have become the owner of several stores, every day before dawn to get up and point the bean curd is the owner of the tour can not shirk the insistence. Because the old and tenderness of a pot of bean curd is all in his fingers.
Soybean flower and tofu brain, tofu, in fact, there is no essential difference, all in the coagulant point of effort to differentiate; here and elsewhere in the soybean flower and soybean flower there is no absolute difference between good and bad, but the tour boss said that to do business with the "Fushun Soybean Flower" banner, you have to be in the "point of the brine! "The" point "up and down real effort, in order to achieve a pot of real Fushun bean curd.
What temperature point brine, at what speed to the soybean milk into the brine, how to stir is molding bean flowers, and ultimately how to rest how to transfer ...... are the key.
The origin of the Fushun bean curd is actually very interesting. According to legend, because there is a "most salt" Fushun County, Fushun County, set up by the county, because of the prosperous development of the salt industry attracted a lot of foreign businessmen.
One day, a businessman came to sell salt to the local restaurant, due to the lack of patience to wait, they ran to the kitchen to urge the food; when he saw his own point of the tofu is not yet molded, is steaming in the pot slow cooking time, they were in a hurry, begging the owner of the store will be this "tender tofu" directly sold to him. Because it was not fully solidified, it was difficult to pick up the "tender tofu" with chopsticks, so naturally it could not be processed by frying or stir-frying. So, the owner ordered the cook to prepare some salted chili water for the guest to dip into.
This bite to eat, not only did not smash the restaurant's signboard, but made the guests praise, compared to the old fried tofu, this "tofu" eat more delicious and tasty.
After the guests left, the owner was inspired by this, on the basis of this repeated research "point brine" skills, to find just the right degree of freshness, and then improved the recipe for dipping water, and ultimately the achievement of this so that people never get tired of eating, aftertaste of the "Fushun Bean Paste! "
You'll see, you'll see, you'll see.
You see, it is white like curdled milk, finger-breakable; and crystal like flow cream, delicate and gentle. Let rich in a variety of proteins and amino acids "meat in the field" soybeans, stone mill grinding sinews, in the cauldron quenching its texture, into agar-like soybean paste; and then thrown into the salt brine, analyze the essence of the time by the hands of the wonderful, fell into the iron pan rolled out of the snowflakes. A bowl of authentic "Fushun bean curd" firing, can not be as simple as it looks white ~!
Eating bean curd, there is also a point of order. You have to take advantage of the heat, full of a bowl, with chopsticks gently pawed a small pile, trembling to move it to the dipping plate. The reddish color of the spicy oil and the greenish color of the fish aroma blend into the bright white color.
And then a little stir, slightly filed into the bowl, hurriedly on a mouthful of retort rice to fill the mouth, pith-like bean flowers attached to the slightly rough rice grains do not relent. Through chewing, stirring, beans thick mellow flavor mixed with starch after the initial digestion of the release of the slight sweetness, overflowing between the lips and teeth, without feeling in front of this simple food is a delicious delicacy on earth.
People who love to eat bean curd know, in fact, Fushun bean curd is delicious or not is also in the dipping water.
Mr. You said, "I am not bragging, but my dipping water is absolutely delicious. Ten years as one day, even the fish flavor has never been out of stock, to ensure a year-round supply."
At this point, the waiter in the store said jokingly, "That's not Oh ~ our boss is closed every day to do the dipping water. The only secret recipe, never outside Oh ~!"
Boss You smiled and interrupted the words of the fellow: "Where do you say so mysterious Oh, just do more serious, more authentic just."
The traditional authentic Fushun Douhua dipping sauce is completely handmade chili sauce. Using the best dry chili peppers, put into the water boiled to Microsoft, poured into the stone mortar, so that the heavy hammer pounded; and then add salt, spices and other auxiliary ingredients, dripping four or five mature oil, fully stirred. A jar of chili sauce with a strong chili pepper aroma is successfully made.
This is only the base of the bean curd dipping water, but also add a similar method of concocting fresh pepper sauce. Pick a small dish, drizzle a little soy sauce, pour a layer of separately boiled pepper oil, sprinkle a pinch of minced green onions, a pinch of white sesame seeds, and finally grab a small handful of crushed fish spices to become an authentic "bean flower companion".
"It's really been years since I've been making rice with bean curd here!" said Mr. Yau. Boss You said with great emotion.
"More than ten years ago, just a small store, when starting out, do not know if you can do well, only know the boredom of pouring brains to do. By now, several stores on this street are my, by virtue of absolutely no speculation. A lot of outsiders, especially Chengdu, Chongqing, a come to Zigong to find the bean curd rice, all recognize our family. There are a lot of people out there, the New Year's holidays back what to take the time to eat a bowl (doudouhua). I'm here ah ~ holiday business can be more than the usual hot yo!"
"Then you have not thought of opening a store in other places, to make the scale bigger?"
"I've thought about it, and now my son and nephew have come back to learn the trade from me. But I shall not go, because here is the root ah. I here cold dishes, fried dishes, steamed dishes taste very solid, but come here to eat no matter how many dishes, are not less than a bowl of white tender bean flowers ~"
This is the Zigong people on the bean flower rice unforgettable complex, no matter whether it is born and raised in the city, or displaced in the hometown, there has always been a heart of the thoughts of the bean flower rice.
In here, selling bean curd rice started You family, no matter how big the business, will not forget that the spread of word of mouth depends on the old customers who come here to eat for years and years, and will not forget that business is good or bad is ultimately loyal to the heritage of the original heart of the food.
As the saying goes, "a bowl of bean curd v. innocence, half a cup of chili oil wash red hot", Zigong people rich life embodiment, but also from this to the traditional food of the adherence and enjoyment of the simple satisfaction ......