Shaoxing curd milk - the third knowledge of condiments

At the report meeting of the East China Condiment Exhibition held in December 1979, Shaoxing curd milk, which has a long history, was well received by the color, aroma and fresh taste.

Curd milk has a history of more than 1,000 years in China. As early as the fifth century, in the ancient books of the Southern and Northern Dynasties, there is a record of "dried tofu with salt and ripe for milk rot". According to the "Compendium of Materia Medica", "Curd milk, also known as curd milk, is marinated with tofu and made with sake lees or sauce, and the taste is salty and sweet." "Shaoxing curd milk uses the water of JianHu Lake, which contains a small amount of minerals, and uses the mellow and rich Shaoxing old wine as an accessory, so the flavor is particularly good. According to legend, Shaoxing curd milk was already famous and sold abroad more than 400 years ago during the Jiajing period of the Ming Dynasty. At that time, in India, Singapore, Myanmar and other places, all the shops selling curd milk had a sign of "Shaoxing South Milk" hanging on the door. At the Nanyang Persuasion Association in 1910, the Panama International Trade Tournament in 1915 and the West Lake Exposition in 1930, Shaoxing Curd Milk was awarded medals and awards.

There are many types of micro-Shaoxing curd milk, there are red, blue, yellow and other colors, the ingredients are different, each has its own flavor.

conscience

July 22, 2021