Jimu news reporter Liang Chuansong
Video clip Zhao Peng
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On the south bank of Huangshi Daye Lake, under the father and son mountain, is the town of Prince, which has a long history and a long history of culture. "Thousand years of ancient town, tofu fragrance", prince tofu produced in Yangxin Prince Town area, because the locals master a set of ancestral production technology, the production of tofu white and tender, delicate and refreshing, has become the local daily life and entertain guests ideal dishes, with it processed dried tofu, curd milk and other products are more unique flavor, after tasting endlessly ...
Food on the Yellowstone table
On the evening of January 18, the Fish Head Rice Restaurant near Huangshi No. 2 Middle School gathered a full of diners, and most of the diners' tables will appear as an ordinary dish - tofu, or fried tofu with shallots, or stewed tofu soup with yellow fish, so that diners will feast. "A plate of fried tofu costs more than 20 yuan, and the daily sales are very impressive." The owner, Guo Liang, said that in the recipe of their shop, tofu was specifically marked as "prince tofu". Because in Yellowstone, only Prince Tofu is recognized by guests.
Since locals like to eat Prince Tofu, their shop specially orders several barrels of tofu from Prince every day. "Prince tofu can be boiled, pressed, fried, burned, fried, frozen, rotten... The cooking taste is fresh, the frying flavor is strong, the burning taste is beautiful, the fried flavor is fragrant, the frozen taste is soft, and the rotten taste is suitable. Guo Liang said that the food has endless aftertaste; the sauce is dried, the color and flavor are good, and it can be cooked as a cold dish or tasted as a casual snack.
Guo Liang told reporters that Prince Tofu can make more than 100 kinds of dishes, such as fried tofu, fried tofu, minced meat stewed tofu, cabbage stewed tofu, braised tofu, braised tender tofu, shallots mixed with tofu... Even tofu residue can be made into several dishes – okara stewed cabbage, okara steamed fish, etc.
Why is Prince Tofu so popular with local people?
Craftsmanship that has been passed down for thousands of years
Prince Tofu has a beautiful legend. According to legend, during the Three Kingdoms period, Yangxin County suffered floods and outbreaks of plague, displacing people and killing and injuring countless people. Sun Quan's son Dengliang went to the disaster area to offer condolences and won the hearts of the people. However, Sun Deng was unfortunately infected because of too frequent contact with patients. Later, he ate tofu made from local ancient well water and miraculously recovered. Since then, Prince Tofu has become a household name in the local area.
"After leaving us, the same master can't make this taste when he goes to other places." In Shiying Village, Prince Town, 51-year-old Cheng Cheng Shijiang introduced that to his generation, he has inherited four generations of handmade tofu craftsmen. Cheng Shijiang introduced that in his very young waiting, the fathers soaked soybeans on the first day, and in the early morning they began to use stone grinding to start refining, and at dawn they made tofu and carried the burden to the village to sell, although it was very hard, but they could also support a family by selling tofu.
But with the changes in the countryside, it is difficult to sell tofu to make a living, and in his generation, he has to go out to work to make money. But at the end of each year, Cheng Shijiang and his wife Wang Heying will return to Shiying Village, go home and return to their old business to make tofu, only more than two months before the New Year, their family can easily earn the "New Year's Fee".
"Working in a foreign country can't eat the taste of your hometown." Cheng Shijiang said that in addition to grinding soy milk, The production of Prince Tofu is pure handmade and has been passed down for more than 1,700 years.
Generations of perseverance
The use of the machine allows the production of Prince Tofu to be made in addition to the tedious and repetitive process of manual grinding.
In Cheng Shijiang's old house, there are 6 large pots of tofu, grinding soy milk into the big pot, Wang Heying is burning firewood under the pot table, the flames under the pot are churning, and the hot air on the pot is steaming. Skimming away the white foam, the beans finally shed the bean fish, and the soy milk that is as white as mutton fat jade emits a rich bean fragrance and a fragrant aroma.
"The production process is very complex, with more than ten steps." Cheng Shijiang told the Jimu News reporter that after the beans have been soaked, ground, boiled, slurred, plate-making, palletizing, seepage, shaking flowers, tight wrapping, pressing tofu and other processes, there can be pieces of white and tender, delicate and refreshing Prince tofu out of the oven.
"A pot of soy milk can only uncover up to 10 soybean oil skins, which will affect the taste of tofu." Cheng Shijiang while introducing while there is a stove busy peeling soybean oil skin, boiling soybean milk upper layer encounters cold air, quickly solidified, forming a thin layer of oil film, he inserted a bamboo pole to gently pick up the soybean oil skin, crystal clear, thin as a wing of the soybean oil skin was lifted, hanging on the steaming stove, emitting a strong fragrance.
"In order to increase the enthusiasm of craftsmen and not let the traditional handicrafts be lost, we find ways to help sell every year." Ding Dongyan, a cadre of the Edong Medical Group's task force in Shiying Village, introduced that in 2010, Prince Tofu was selected into the third batch of huangshi intangible cultural heritage list. While developing the planting and breeding industries, the task force also helps the villagers to carry out the deep processing of agricultural products, so that the delicious food of the world can be passed on from generation to generation.
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