The third episode of Tip of the Tongue China's Wuhui Plank Duck starts at 27 minutes with Anhui's Mao Tofu, and the fourth episode at 23 minutes with Anhui's stinky cinnamon fish. The Tip of the Tongue in China is a food documentary directed by Chen Xiaoqing and produced by China Central Television (CCTV). The program's theme centers on the Chinese people's pursuit of good food and good life, and uses stories of specific people to tell the story of food ecology in various parts of China.

The first season premiered on May 14, 2012 on CCTV1 Charming Records, and was broadcast in July 2012 on Taiwan's KTV, in September 2012 on Singapore's Star and Metro, and since October on Hong Kong's TVB Jade. The second season was broadcast on April 18, 2014 on CCTV Comprehensive Channel. The third season was broadcast simultaneously on February 19, 2018 on CCTV Comprehensive Channel and Record Channel.

Mao Tofu in Anhui

Mao Tofu is a well-known vegetarian delicacy in Anhui, generally called Huangshan Mao Tofu or Huizhou Mao Tofu. It is made by artificial fermentation method, so that the surface of the tofu grows a layer of dense pure white velvet, through the fermentation of the plant protein into a variety of amino acids, more conducive to the absorption of the human body, so that after cooking the flavor of fresh mellow and refreshing. Its protein content is particularly high, which can well protect the health of our blood vessels.

In the Yuan Dynasty, in the 17th year of the 1357, Zhu Yuanzhang took down the city, and then waved his division north to Jixi, and then set up troops in the south of the city in the Jixi Railway Station. The people in this area often use water tofu to reward the soldiers. Because of the water tofu sent more than a moment to eat, the heat, the tofu grew white, brown fuzz, in order to prevent waste, Zhu Yuanzhang ordered the cook first deep-fried and then simmered with a variety of spices, it produced a unique flavor of the hairy tofu.

After Zhu Yuanzhang ascended to the throne, he used this dish to entertain his Huizhou strategist Zhu Sheng, a native of Huitang in Shexian County, and this dish was then passed back to Huizhou. After generations of workshops to improve the production process, the formation of the current characteristics of Hui dishes.