Tofu is a kind of soy product. There are old tofu, also known as northern tofu, and soft tofu, also known as southern tofu. Other soy products include vegetarian chicken, qianzhang, dried tofu, old tofu, fried tofu, stinky tofu, etc. Related pictures can be found by entering the name online.

Huangdou’s mother gave birth to seven children: the eldest brother is tofu dregs, the second brother is tofu skin, the third brother is dried tofu, the fourth brother is old tofu, the fifth brother is oily tofu, the sixth brother is stinky tofu, and the youngest is Qimei Nen. Tofu. They live together and are very happy.

Qimei is a soft tofu, so Huang Dou’s mother is particularly concerned about Qimei. Her brothers really take care of her in every possible way. Qimei's life is really like "holding it in your hand for fear of falling off, holding it in your mouth for fear of melting." Therefore, Qimei became very arrogant.

One day, Brother Six brought a basin of milk. Brother 1, 2, 3, 4, 5 and sister 7 wanted to take a bubble bath with milk. Qimei thought to herself: "I am my mother's favorite daughter, so I wash it first." Then she went to get the milk. Brother Six got angry and said, "What are you doing? You wash it first. I moved this here, so I wash it first." "No! I wash it first. Have you ever heard the story of "Kong Rong gave up the pear"? You must respect me, yours Brother!" the fourth brother rushed to say. "Bah! Shameless!" Six people said at the same time. The eldest brother said half jokingly and half seriously: "Seventh sister, you'd better not wash it. You are so delicate. What will happen if it melts into the water later? Let the eldest brother wash it first." After that, he went to grab the milk from the little sister's side. Qimei got angry and said, "You are all useless! You, the tofu dregs, were originally fed to pigs, and my toes are not as good as you; you, the tofu skin, were just taken from my body. Without me, you would still be here." With you? Your dried tofu just tastes better, but you have no benefit at all; and you...

Several brothers were angry and said in unison: "You think you are great! "As she said that, they all went to grab the milk. There was a "dong" sound and the milk was snatched away.

Mom Huangdou said: "Children, you must know that everyone has their own preferences for radishes and vegetables. "After hearing this, several people's faces turned pale and red for a while. They lived happily together again.

Yong Tofu

The best way to maintain health is to eat tofu.

Thanks to Liu Angong, the ancestor who made it

Sichuan Mapo is spicy, and Hebei Bai Laogui

It can be mixed with green onions, and it should be stir-fried and stewed.

Suitable for both young and old, both cold and hot.

——Zhang Zhizhen

Tofu is one of the most widely consumed and popular cooking ingredients by the Chinese people, and is widely used throughout the country. There are many famous products and specialties, such as "Bagongshan Tofu" in Shouxian County, Anhui; "Tai'an Tofu" in Shandong; "Fangxian Tofu" in Hubei; "Jiulong Tofu" in Yingde, Guangdong; "Futianqiao Tofu" in Hunan; "Yulin Tofu"; "Pingqiao Tofu" in Huai'an, Jiangsu; "Chuzhou Tofu" in Lishui, Zhejiang, etc.

But some people divide it into two categories: northern tofu and southern tofu. The difference is roughly as follows: Northern tofu, also known as old tofu, is made with salt brine (magnesium chloride). It contains less water, is milky white in color, and has a slightly sweet and slightly bitter taste. It should be cooked with a thick and long-flavored stew, including pan-frying, collapsing, pasting, deep-frying and As stuffing, etc.; Nan Tofu is also called soft tofu. It is made from gypsum (calcium sulfate) and contains 90% moisture. It is white in color and tender in texture. It is suitable for cooking, stir-frying, braised, roasted and cooked. Soup, etc.

Tofu has a variety of softness and tenderness, and has no obvious flavor. It can be used with various meat and vegetable raw materials, and is suitable for a variety of processing (including meat dishes and balls). dishes, cake-style dishes, etc.) and various cooking methods. It is suitable for various seasonings (including beets) and can be used for making staple foods, dishes, snacks, and fillings. It can be made into cold dishes. It can also be used as stuffing in various dishes such as stir-fries, vegetables, soups, and hot pots. There are thousands of dishes made with tofu, and it can be used in home-cooked low-end dishes such as "tofu mixed with spring onions" and "boiled tofu with cabbage." ; It can also be used as a banquet dish. Some dishes have become local or world famous dishes, such as Sichuan's "Ma Po Tofu"; Jiangsu's "Mirror Box Tofu" and "Three Shrimp Tofu"; Shanghai's "Stir-fried Bai Fu Song"; Zhejiang's "Casserole" "Fish Head Tofu"; Anhui "Huizhou Hairy Tofu"; Shandong "Guotai Tofu", "Sanmei Tofu", "Yellow Turtle Tofu Soup"; Beijing "Cinnabar Tofu"; Hubei "Sunflower Tofu"; Hunan Xiangtan "Baozi Tofu" ; Jiangxi "Golden Inlaid Jade"; Fujian "Fat Choi Tofu" and "Yuzhan Tofu"; Guangdong "Oyster Sauce Tofu"; Shanxi "Qing Su Sweet and Sour Tofu Dumplings"; Jilin "Casserole Old Tofu"; Henan "Orchid Tofu"; Guangxi's "Steamed Tofu Balls" and Su Lai's "Pocket Tofu"; Kongfu Lai's "Pin Tofu" and so on. Some chefs specialize in tofu dishes and even create "tofu feasts". There are also many famous snacks made with tofu. Such as Changsha's "Fire Palace Stinky Tofu"; Guizhou's "Miao Family Tofu Balls"; Tianjin's "Shrimp Roe Tofu Nao"; Shandong Tai'an's "Taishan Tofu Noodles" and Linqing's "Puffy Tofu"; Western Hanzhong's "Vegetable Tofu"; Hangzhou "Braised tofu", etc. Tofu has a beany smell, which can be removed by boiling or steaming it before cooking. In addition, it can also be made into frozen tofu, which has a unique flavor.

With the increasing modernization of tofu production technology, new varieties of tofu delicacies are constantly appearing at home and abroad, such as tofu powder, tofu jelly, ball tofu, sponge tofu, liquid tofu and vegetable tofu, egg tofu, coffee Tofu, seaweed tofu, milk tofu, vitamin-fortified tofu and more.

How does fresh tofu turn into stinky tofu? During the Guangxu period of the Qing Dynasty, there was a scholar named Wang Zhihe on Yanshou Temple Street outside Qianmen, Beijing. His family ran a tofu workshop. Once, he made too much tofu and it became moldy after not selling it. He couldn't bear to throw it away. He tried to sprinkle salt and chili powder on the moldy tofu and put it in the backyard. One day, when Wang Zhihe went to the backyard to study and enjoy flowers, he accidentally discovered that the mold on the tofu was gone. He felt very strange. After taking a bite, he felt that the taste was mellow and very delicious. From then on, stinky tofu became "notorious" and spread to ordinary people's homes.

What’s even more surprising is that Wang Zhihe entered his official career because of stinky tofu and became very successful. It is said that one year Wang Zhihe took the Shuntian Prefecture Provincial Examination. When he opened the examination paper, he saw a question about "getting off the train with knowledge of taste". He thought of his own "stinky tofu", so he wrote a five-character poem with originality, titled "National "Smelly Tofu":

It is clearly stated that stinky tofu is exactly what it is called. It has not been about reputation since ancient times, and there is no pretense now. It has a strange odor and a strange smell in the mouth; it has a pure and mellow aftertaste, and the black odor contains fragrance. Delicious delicacies make a rich man happy, while wild game makes a poor man happy; it can be used as a beauties, and can also be paired with wine. If you are there for the meal, the banquet will be unparalleled; you will save money and gain benefits, and you will enjoy the pleasure without any worries.

When the examiner saw the answer sheet, he became furious, scolded Wang Zhihe for being cynical, and wanted to accuse him. When Zhang Zhidong, a minister of the imperial court, learned about this incident, he did not think it was an exaggeration. Instead, he explained: "The candidates saw that the test title was 'Knowing the taste of getting off the bus', and most of them used poems about wine, which were the same and boring. The only one who should be named is stinky tofu. The style is very different and the purpose of the poem is open-minded, so it should be discussed separately." Colleagues Li Ciming and others also agreed with this idea. So Wang Zhihe won the imperial examination with a stinky tofu poem and was appointed magistrate of Tieling County, Fengtian Prefecture. Later, he was promoted to the post of magistrate of Weihui, Henan Province. Zhang Zhidong also specially wrote a plaque "Su Chun Fang" for Wang Zhihe's stinky tofu shop, and Huang Tifang also presented a plaque "Notorious". Stinky tofu was recognized by the imperial officials, and its value has greatly increased since then.

Later, this fragrant stinky tofu entered the imperial palace and became an imperial dish. Common people have it in every household and it has become a unique snack.

Tofu Culture

Yes, China’s tofu can be enjoyed by everyone, regardless of gender, age or ethnicity. This white and tender tofu, which can strengthen the body, prolong life, and is cheap and good-quality, has also led to a "tofu culture".

The first question in tofu culture is the birthplace of tofu. China is undoubtedly the home of tofu, and its hometown is in Huainan, Anhui. According to Wu Metachuan's "Song Supplementary Records": "The art of tofu has not been heard of for three generations. It was not until King Huainan of the Han Dynasty that his art was passed down to the world." Zhu Xi, a great Neo-Confucian in the Southern Song Dynasty, also wrote in "Vegetarian Poetry" Said: "The seedlings of soybeans are sparse, and the heart is rotten after exhaustion; if I had known the art of Huainan, I would have settled down and reaped the spring cloth." Annotation at the end of the poem: "It is said that tofu was originally the art of Huainan king."

Chinese tofu Cultural Festival

First edition: 1992

Time: 9.15

Location: Huainan, Taipei simultaneously held

"Chinese Tofu Cultural Festival" Referred to as "Beancurd Festival", English name: Chinese Beancurd Cultural Festival.

The China Tofu Culture Festival was sponsored by the former Ministry of Commerce, the former Ministry of Domestic Trade, the former State Domestic Trade Bureau, and the China Chamber of Commerce in conjunction with the Anhui Provincial People's Government and the Huainan Municipal People's Government. Hosted by the government, it is held simultaneously on both sides of the Taiwan Strait (Huainan and Taipei) on September 15th every year. It is an international business and travel cultural festival integrating culture, tourism, economy and trade. It has been held continuously in Huainan since 1992.

Although tofu has now entered the dining tables of thousands of households, there are only a few real companies that produce tofu. Jiang's Tofu is a processing company specializing in the production of soy products. Jiang's Tofu was established in 1997 Years ago, it has been more than ten years now, and it has continued to mature in technology and management. The company currently has dozens of production technologies for soy products, such as southern tofu (soft tofu, tender tofu), northern tofu (hard tofu, old tofu), colored tofu, Japanese tofu (lactone tofu), which can satisfy consumer groups with different tastes , has now become the leader in China's soy products industry

The company adheres to the tenet of "service-oriented, integrity first, customer first" and takes technological innovation as its concept, and will always be the leader in the soy products industry.

The Legend of Tofu

Mr. Sun Yat-sen advocated eating more tofu and even included it in the "Outline of the Founding of the People's Republic of China". Many literati throughout the ages have written many articles about tofu. Yuan Mei, a talented scholar in the Qing Dynasty, was a gourmet in the heyday of Kangxi and Qianlong. In his "Suiyuan Food List", which has been influential to this day, he described a "Chiang Shilang Tofu": "Peel both sides of the tofu and cut each piece into sixteen pieces. Slice it, dry it, boil it with lard, add the tofu when the smoke is clear, sprinkle a pinch of salt, turn it over, use a teacup of sweet wine, and 120 large shrimps; if there are no large shrimps, use small shrimps Three hundred pieces; first boil the shrimps for an hour, add a small cup of autumn oil, boil again, add sugar, boil again, use half an inch long green onions, 120 sections, slowly cook ."

This dish is also discussed in modern works such as "The Guests Come on a Cold Night" and "The Big Belly Can Accommodate". It is a delicious dish made of peeled and sliced ??tofu, fried in lard until fragrant, and cooked with sweet wine and prawns. This dish has been performed at Yung Kee Restaurant in Hong Kong. They use high-quality Annam prawns, marinate them with wine lees, and cook them with tofu. It can be called a classic dish carefully developed by Yung Kee.

Lu You called tofu "Li Qi", and the poet Yu Ji of the Yuan Dynasty called it "Lai Qi". In fact, they are similar to the names for tofu in Sichuan dialect. Tofu is most popular for its tenderness, softness and strong bean flavor. It can be used to cook countless delicacies. Among the many tofu dishes, Sichuan’s “Ma Po Tofu” is the most popular. The founder of Mapo Tofu is Chen Mapo. It originated in Wanfu Qiaotou outside the north gate of Chengdu. The old shop at that time was a two-room shop with square tables and long benches. It was quite simple, but its products left people with endless aftertaste. The old lady Chen had some pockmarks on her face, and people at that time named her after this. The tofu she made was carefully selected and carefully matched, and was cooked with yellow beef. The tofu tasted tender, smooth, numb, fragrant and spicy, so it became famous all over the world. The author once talked about this dish with a Sichuan chef in Chengdu, and learned that when preparing this tofu, it takes three times to add the gravy to achieve the best effect.

Some people say that tofu can relieve hangovers because the soy protein and vitamins in tofu can decompose alcohol. In ancient times, there was a folk remedy, which was to stick thinly sliced ??tofu on a drunkard's body, which could alleviate the "drunk state" after drinking. Whether this folk remedy works or not, you will know after trying it. However, this folk remedy may be used in summer. Put peeled tofu on a hot drunk man's body. The cold tofu can absorb the heat from the human body. It must be comfortable. This is taken for granted.