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After the twenty-fifth day of the Waxing Moon, every household makes tofu. In Bazhong Tongjiang, whenever every household starts to cook vegetables and tofu, it means that the Spring Festival has arrived.
Aunt Lei of Yingchun Village, Maoyu Town, grinded 7 pounds of beans and prepared her hometown delicacy tofu to welcome her children who came home.
People in the mountains like to use sour water to order tofu, and people boil green vegetables in boiling water, soak and ferment, forming sour water. The boiled soy milk and acid water meet, and a gel action occurs to form bean blossoms. The bean blossoms go through the pressure box, drain the water, and the pieces of white flower tofu are ready.
The delicious taste of the tongue from the soybeans, from the raw materials to the exquisite production process, integrates the sustenance and thoughts of relatives, and is the taste of the New Year and the taste of home in the memories of the children of Tongjiang who are wandering away.
Not only vegetable tofu, in the series of "Hometown New Year's Taste" series of programs launched by us, one after another delicacies, one after another folklore, are familiar with the new year taste of the wanderer, for them, "New Year's taste" has never gone far.