Boiled tofu with rotten pickles is an authentic farm dish in Qimen, which is usually eaten in winter. The method is quite simple: take pickled cabbage soaked in the pickle jar for a long time, be careful not to spoil, add fresh and good tofu, preferably homemade brine tofu, cut into thin slices, put them into the pot together, pour in clear water, soak the pickled cabbage tofu properly, add appropriate amount of fine salt and lard, add more Chili powder, and cook with slow fire until it is cooked thoroughly.

If possible, it is best to use a casserole and cook it slowly on a small charcoal stove. The longer the time, the deeper the taste of kimchi juice to tofu, and the more it can show its unique flavor. It's best to eat it when the pot doesn't go down. Just cover some ashes on the charcoal fire to reduce the fire temperature and serve it with the charcoal fire. Eating in your mouth is steaming, spicy and appetizing, pickles are particularly delicious, tofu is particularly tender and smooth, and it has a faint fragrance that is unforgettable.

Boiled tofu with rotten pickles is originally a local dish of farmers, and it seems difficult to be elegant. However, its unique flavor has gradually become popular in recent years, and it has also been included in Huizhou recipes and become a famous dish in Huizhou. (Excerpted from Qimen Landscape)

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