At first, Wujiang wild river fish was the main raw material of Wujiang tofu fish. Later, due to the wonderful combination with Wujiang tofu, the number of people eating it increased sharply, and the original wild fish was far from meeting the market demand. 1994, smart merchants introduced fry from Sichuan and Guangdong, and kept them in captivity. After more than ten years of development, a large number of cages appeared in Wujiang reservoir area from 2009 to 20 14. The main species are catfish, catfish, channel catfish, cloud fish and yellow radish. Carp, crucian carp, grass carp, silver carp, silver carp and so on. Belongs to carp family; Precious fish include perch, sturgeon, bluefin tuna and Spinibarbus sinensis. In addition to meeting the local and Guizhou markets, they are also exported to Yunnan, Sichuan, Chongqing and other places. Because Wujiang fish is cultured in fresh water and running water, it does not change the growth environment of fish and ensures the delicacy of fish, which is a humanized cultivation method. In 2007, Wujiang Reservoir Aquaculture Base was awarded the title of "Healthy Aquaculture Demonstration Base" by the Ministry of Agriculture. In 2008, the Ministry of Agriculture issued "Identification of the Origin and Product Certification of Aquatic Products in Pollution-free Breeding Bases in Guizhou Province" and "Certification of Pollution-free Products and Pollution-free Breeding Bases of Channel Catfish", becoming one of the largest standardized demonstration breeding bases of catfish in China. The perfect combination of Wujiang fish and Wujiang tofu has created a world-famous food: Wujiang tofu fish.
The main ingredients of this food are Wujiang fish and Wujiang tofu. Without any of them, it is impossible to become a delicious food that is well-known at home and abroad and people talk about it. In this sense, Wujiang fish and Wujiang tofu, which make Wujiang tofu fish, are naturally a perfect match. Among them, Wujiang tofu is made from high-quality soybeans through a series of processes, such as screening and crushing, soaking and peeling, pulping and filtering, cooking and mixing, and pressing in the box. It has the characteristics of Bai Rushuang, smooth as jade, tender as fat, melting after long cooking and melting in the mouth. It is a specialty of wujiang town, and it is also a kind of delicious food. Shelf life: change water twice a day at 2℃-8℃, and the shelf life can reach 15 days.
In 1970s, an old couple named Zhu pioneered Wujiang Tofu. Later, after continuous exploration and development, the production process was more perfect, and today's Wujiang Tofu came into being. In addition to the special technology, the production of Wujiang tofu is also restricted by geographical conditions. Wang Yichun went out of wujiang town several times to grind Wujiang bean curd in peripheral factories, but all ended in failure.
Today's Wujiang tofu is well known. In wujiang town, there is a large enterprise that produces Wujiang bean curd, with more than 10 workshops, producing more than 5,000 kilograms of bean curd every day, which are exported to Guiyang, Anshun and other places. From Zunyi 200 1 to Zunyi 20 14, Wujiang tofu has entered the supermarket. With the continuous expansion of the production scale of Wujiang tofu, I believe more people will taste this delicate, smooth, ready-to-eat and memorable delicacy.