When it comes to Eguchi cuisine, there are countless varieties of sour, sweet, salty, or spicy. Today, Xiaobian will take you to appreciate the taste of Jiangkou dried tofu.
Jiangkou dried tofu, dating back to the Guangxu years, has a history of 100 years. In the thirty-third year of the Qing Dynasty (1907), Duan Tailu, Zhang Shengxing, and Zhang Shengxian of Jiangkou were engaged in toasting wine and processing tofu in Chengguan New Street, Jiangkou. At the beginning, the leftover tofu was roasted and dried every day and given to drinking guests, and later the production process was continuously improved, processed into dried tofu and sold, which became the current Eguchi dried tofu.
Jiangkou original Victory Street, originally a tofu street, due to the transformation of the old city shantytown, now opposite the second middle school has become a new tofu street, each storefront is hung with several "big buckets", covered with thin dried tofu like cicada wings.
Pick up a piece of yellow chengcheng translucent, square dried tofu, gently bite, chew slowly, and taste carefully, you can taste the salty taste of dried tofu, or the deliciousness of soybeans.
So, how did this piece of soybean seed incarnate into dried tofu? Xiaobian this will take you to find out.
In the early morning, Li Widow of Fanzhiwei Tofu Dry Shop always pulls the door open on time, and the glow of the morning sun reflects the busy figure of the store, and the workers are fishing the soybeans soaked overnight out of the water to prepare for the next process.
"The beans are soaked to this extent, just right, and the pulp that comes out of the grinding is the most delicate, and it tastes very comfortable!" Don't look at the pickled beans, this is also a university question, for many years to make dried tofu Li Grandma look, soybeans soaked just right, you can start beating.
"Buzz—" The refining machine sounded, and there was an inexplicable harmony with Li Xiao's busy figure. After ten traditional manual processes such as filter pulp, boiling pulp, point pulp, brine, boxing, and cutting, Fangzheng Jiangkou dried tofu finally took shape.
Cutting and drying is the last and most critical process. Three hours passed, and it was time for the tofu on the outdoor cloak to turn over. "One day, we have to soak about 60 pounds of beans, and the dried tofu we make is only about 40 pounds." Twelve large buckets were paved with lots, which were all "Jiangshan" laid by Li's family in one day.
"Our dried tofu has gone out of Jiangkou and is committed to the development of the whole country." Since July 2019, Jiangkou Fanzhiwei Food Co., Ltd. and Suzhou Futian International Agricultural Products Exhibition and Sales Center Co., Ltd. have carried out production and marketing docking cooperation.
Beans become dried tofu, which requires multiple processes such as polishing and refining, which brings about economic development, and what cannot be worn away is the impression of Jiangkou.