Tofu culture is a precious legacy of China traditional culture left by the ancestors of the Chinese nation and an integral part of Chinese culture, which has made indelible contributions to the progress of human civilization and world food culture.

China bean curd culture has a long history, with extremely rich spiritual connotations: diligence, honesty, tolerance, innovation, wisdom, innocence and simplicity. For China tofu, it can be said that it is both high-end and popular; It is both traditional and modern; It is both national and world-wide; It is both independent and inclusive. It is worth spreading, inheriting, spreading and spreading in China.

initiative spirit

As we all know, the inheritance of any culture has its precious spiritual connotation. Zhangqiu Longshanshui tofu has a history of more than 4,000 years, and its production technology has been continuously passed down and developed. For more than 4,000 years, the reason why Longshanshui tofu culture can be passed down continuously contains the excellent cultural spirit of our Chinese nation:

First of all, the invention of tofu is the result of the wisdom and innovation of the ancients. The invention of tofu is a great contribution of our ancestors to world food, and it is called "the great craft of the whole world in the 20th century".

The ancients could extract protein by grinding soybean seeds with water, and then add natural gypsum or brine to turn it into tofu. Longshanshui tofu, however, does not need paste or halogen, but uses local natural boiled water in Longshan to make paste-simmered water to make paste, so it is also called simmered tofu. This process involves both physical processes and chemical changes, even if it is put into the current food processing industry, it can be described as a pioneering work.

Li Shizhen said in Compendium of Materia Medica: "The method of tofu began with Liu An, king of Huainan in Han Dynasty." Since the invention of this law, the production technology, equipment and products of tofu have been continuously improved with the development of the times.

Only in terms of production technology and products, China tofu has formed eight series in a certain period of time: first, water tofu, including hard north tofu and tender south tofu; The second is semi-dehydrated products, mainly blinds and thousands of sheets. The third is fried products, mainly fried bean curd and fried gold wire; Fourth, halogen products, mainly including spiced dried tofu and spiced shredded tofu; Fifth, smoked products, such as smoked sausage and smoked belly; Sixth, frozen products, that is, frozen tofu; Seventh, dry products, such as tofu skin and oil skin; Eight kinds are fermented products, including the familiar tofu and stinky tofu. It can be said: "The method of tofu is innovative from generation to generation."

Inclusive spirit

Secondly, it is the inclusive spirit of infiltration and integration.

Tofu can be used as both a main course and a side dish. Can be used with any dishes without changing the flavor of other dishes. Matching with any ingredients will not destroy its main flavor and retain its original flavor.

There is "pocket tofu" in eastern Sichuan, which is characterized by milky white soup, olive shape, soft texture and delicious taste. The famous "Mapo Tofu" in Chengdu has five characteristics: hemp, spicy, fresh, tender and spicy. Other famous dishes that embody the inclusive characteristics of tofu are boiled tofu in Hubei, stewed frozen tofu in Hangzhou, mirror tofu in Wuxi, dried shredded chicken juice in Yangzhou, moldy tofu in Tunxi, and fermented bean curd with tofu coat as raw material. The popular "vegetarian chicken tofu" in Jilin is bright in color and rich in five flavors; There are also "Clam Almond Tofu", almond for relieving cough and moistening intestines, China Rana for clearing brain and improving eyesight, and the tofu is soft and tender, with pure and milky color, which is sweet and refreshing to eat. In addition, Koreans use beef, vermicelli, eggs and tofu to make "Meiyun soup", Guangxi Zhuang people have a famous dish "steamed tofu ball", and Yunnan Dali Bai people have "wax snail tofu".

The technology of making tofu in China began to spread abroad in the Tang Dynasty, first to Japan and then to all parts of the world. In Japan, natural seafood is combined with local characteristics to make various tofu dishes; According to local resources, Koreans made tofu soup with different flavors; Indonesians generally like to eat "fried tofu"; Vietnamese in Myanmar have created "egg-blossom tofu" and "assorted dishes" in Southeast Asian style. Bak Ku tea, which is popular in Singapore and Malaysia, is actually one of the tofu dishes.

Indonesians have a soft spot for tofu, which is obviously influenced by China expatriates. Sumatra, a small town in West Java, is where most Indonesians make a living by selling fried tofu. Sumudang fried tofu has become a famous brand food in Indonesia. They poured the fried tofu with coconut juice and sold it along the street, which made people eat it with relish. In the United States, businessmen process tofu into delicious fast food, such as tofu salad, tofu hamburger, tofu ice cream, tofu roast duck, tofu wedding cake and so on, which are very popular in the market.

Tofu is everywhere. It can be matched with other foods and always brings out the best in each other. It can be said that it is "sweet but not mumbling, sour but not unpleasant, salty but not reducing, spicy but not strong, light but not thin, fat but not greasy". For example, fish is delicious; Paired with fruits and vegetables, refreshing. The spirit of infiltration and integration contained in tofu embodies the philosophy of life in dealing with people.

Innocent soul

Third, the spirit of innocence. "Onion mixed with tofu is clear and white", tofu means innocence, simplicity and generosity, which can be described as clean and honest.

Tofu means incorruptible, and there are early sages. Liu, a master of Confucianism in the Ming Dynasty, "give no more than four points a day and buy ten articles and twenty articles a day." Although he is an official of the Ministry of War, he eats such simple meals every day. Liu Qingzheng is clean and honest, and he is very strict. He only used tofu and cabbage to wrap his stomach, and he got the title of "Liu Tofu". You Dong, a writer in the early Qing Dynasty, believed that only those who can live a life of abstinence and lust like green vegetables and tofu can have lofty moral conduct, so he used tofu to encourage Confucian scholars to observe precepts and cultivate themselves. In Tofu Ring, he set three precepts and five precepts for Confucian scholars, named "Tofu Ring". A widely circulated poem "Tofu" by Hu Jicang, a poet in the Qing Dynasty, tells the truth of self-cultivation with tofu: "Faith and knowledge sharpen my spirit, and I work hard day and night to vent my true feelings. The most sincere person is the founder, and the lifelong confidant is the poor. "