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Text丨Dream Embassy
Editor丨Dream Embassy
Preface
This traditional Chinese folk delicacy, with its unique flavor and taste, has formed its own unique genre in various parts of China, and these unique characteristics of fermented bean curd are endlessly evocative.
However, which of the four famous rots is the most unforgettable?
Jiangsu Yangzhou bean curd
Jiangsu Yangzhou fermented bean curd, this classic delicacy, is famous for its unique production technology and unique taste charm. Originated in the Qing Dynasty, Yangzhou bean curd has a history of hundreds of years.
The production process is very particular, the raw materials are rice and bean koji, and after special fermentation and burial, the color of the bean curd is as bright as amber, and when shaken, it flows like honey, exuding a unique sauce aroma.
Yangzhou bean curd has an excellent taste, and when you enter it, it is silky and smooth, revealing a subtle bean flavor and sauce aroma. Once you've tasted it, you can't resist the temptation of an aftertaste.
The classic way to eat it is a small piece of bean curd bibimbap, served with wonton, eggs, and rich vegetables, which is full of aroma and mouth-watering.
In addition to bibimbap, Yangzhou bean curd can also inspire endless creativity, and it can be added as a unique cooking ingredient to various stir-fried dishes, mixed noodles, soups and other dishes to make them more flavorful and textured.
Sanhe Simei bean curd, as the representative of Yangzhou bean curd, is famous for its unique production technology and good taste.
High-quality soybeans and fresh raw materials are indispensable factors in the production process, and each production link has been carefully controlled and scientifically formulated to ensure the stability of product quality and excellent taste.
For more than 100 years, Yangzhou fermented bean curd has always adhered to excellent production standards, with exquisite craftsmanship and strict quality control, this traditional delicacy is perfectly presented to people. The fragrance of the rising sun and the setting of the moon, the timeless taste has long made it a treasure of food culture in Jiangsu and even the whole country.
Whether it is red bean curd, white bean curd, or other types of pickles, Yangzhou bean curd makes people fully feel the unique charm of food in the process of tasting. The combination of its classic production technology and innovative taste has made Yangzhou fermented bean curd one of the indispensable dishes to share for thousands of years.
In the food journey, Yangzhou bean curd is dotted like a pearl, bringing endless enjoyment to people's taste buds. Whether it's a family dinner, a food stall, or a high-end banquet, it's sure to add color to your menu and leave you with a lasting memory.
Wang Zhi and bean curd
Wang Zhihe bean curd originated from the time-honored Chinese brand during the Kangxi period of the Qing Dynasty, and has become an indispensable part of Chinese food culture after more than 300 years of inheritance.
Its story begins with a man named Wang Zhihe, a man from Anhui Province who accidentally invented this unique delicacy after failing the exam in Beijing.
Wang Zhihe was originally a tofu vendor, but in order to make a living, he had to continue selling tofu in the capital. However, by chance, he discovered another possibility of tofu.
In the hot summer, Wang Zhihe cut the remaining tofu into small pieces, sprinkled with peppercorns, salt and other condiments, and put them in the jar for preservation. However, when he opened the jar again, the tofu had turned green and gave off a peculiar stench.
Although it didn't look tempting on the outside, Wang Zhihe decided to give it a try, and to his surprise, this piece of stinky tofu actually had a unique flavor, smelling stinky and tasting delicious.
So, he decided to bring this tofu to the market, and it became a huge hit, and stinky tofu has become a unique category in the traditional diet of the Chinese people.
The uniqueness of Wang Zhihe bean curd lies in its taste and aroma. It has a silky texture that melts in your mouth, intoxicating to the mouth.
At the same time, it adopts the traditional fermentation process, and during the long-term fermentation process, it absorbs the essence of various spices and exudes a unique aroma. This kind of smelly and fragrant characteristics make Wang Zhihe bean curd unique in Beijing's snack market, and it is particularly delicious to accompany the meal.
Nowadays, Wang Zhihe bean curd has become a time-honored brand in China, deeply loved by consumers, and its products bring together five characteristics: fine, greasy, loose, soft and fragrant.
These characteristics make Wang Zhihe bean curd stand out among many bean curd brands and become a unique scenery on people's tables. Whether at home or abroad, Wang Zhihe bean curd has won the favor of the majority of diners with its unique flavor.
Zhejiang Shaoxing Xianheng bean curd
Zhejiang Shaoxing Xianheng bean curd also has a particularly delicious taste, that is, peanut-flavored salty heng bean curd, this salty heng bean curd is made of high-quality soybeans and fresh peanuts as the main material, through the salt Luo process.
The peanuts themselves have a nutty aroma and sweet taste, which works well with the pickled tofu to make the taste of salted bean curd richer and more delicious.
When making peanut-flavored salted bean curd, the peanuts selected need to be peeled and fried to make the peanuts more aromatic. The craftsmen add an appropriate amount of peanuts to the tofu, so that the surface of the tofu is covered with layers of frosting, and the sweetness of peanuts remains in the mouth with each bite of tofu.
Peanut-flavored salted heng bean curd is also rich in protein and dietary fiber, which is beneficial to human health, and another special flavor is mackerel-flavored salted heng bean curd.
Mackerel is one of Shaoxing's specialties, with its dense flesh and delicious taste, which is very suitable for making salty heng bean curd. During the preparation process, fresh fish and tofu are marinated, so that the bean curd is filled with the delicious taste of mackerel.
In the production process, some Shaoxing specialty oil and salt are added to this fermented bean curd, which makes the salty taste more intense. This mackerel-flavored salted bean curd is a must-have taste and is very appetizing, making it a top choice for seafood lovers.
The Shaoxing area is known as the hometown of grapes, and grapes have also become a special seasoning of salty heng bean curd, when making raisin-flavored fermented bean curd, fresh grape grapes are used to pickle, combining the delicious fruity aroma of grapes with the delicate taste of fermented bean curd.
The raisin-flavoured salty bean curd has a slightly sweet flavor and a perfect balance of digital lighting and salty aroma, making it perfect for cold salads or sweet and sour pork ribs.
Shaoxing Xianheng bean curd also has a sauce flavor, which is made with the essence of soybeans and Xianheng's unique fermentation process, and this sauce is spread on grilled skewers.
During the process of grilling, the salted bean curd melts into the meat and vegetables to form a delicious condiment, making the skewers delicious and juicy. This sauce-flavored salted bean curd gives the skewers a more unique flavor and texture, and you can't help but enjoy them one after another.
Zhejiang Shaoxing Xianheng bean curd presents a rich variety of flavor characteristics through different flavors and ingredients. Whether it's peanut, mackerel, grapes and sauces, each flavor makes people fully experience the diversity and unique charm of Shaoxing's regional culture.
Whether it is local residents or tourists, they can't resist the temptation of this delicacy, and every bite of salty heng bean curd seems to show the rich and unique food wisdom and love of the people of Shaoxing.
Once you have tasted this salted heng bean curd, I believe you will also be conquered by its charming taste and aroma. Whether it's used to mix rice porridge, steamed vegetables or spread on skewers, Shaoxing salted heng bean curd can bring you endless delicious enjoyment.
Yunnan Muding fermented bean curd
As a traditional characteristic product with a history of more than 300 years, Yunnan Muding fermented bean curd has formed a unique taste and quality after a long history of baptism, as well as the creation of traditional process formulas, special fermentation flora, excellent water quality and unique climatic conditions.
The process of making Muding fermented bean curd is very tedious and delicate, using high-quality soybeans from local production as raw materials, and undergoing strict selection and processing to make delicate tofu.
The tofu is placed in an elaborately sealed wooden box and fermented for 5 days to transform it into a good moldy tofu. Then, the moldy tofu is soaked in fresh canola oil and subjected to natural fermentation for 3 months to make it softer and more elastic and delicious.
In the middle, the moldy tofu also needs to be exposed to the sun to get rid of excess water and enhance the fragrance, and the process and formula used in Yunnan Muding bean curd are different from other bean curd.
In addition to chili peppers, only Sichuan peppercorns are added as a spice, which makes the flavor of the bean curd itself more prominent, pure and unique. In contrast, other fermented bean curd is often added with a variety of impurities and spices, resulting in a disrupted taste and confusion in the mouthfeel.
The beauty of Yunnan Muding bean curd lies in its taste and flavor, which is both soft and elastic, with a delicate texture that melts in your mouth. It has a rich flavor and aroma that is evocative.
Whether as a main ingredient or as a condiment, Yunnan Muding bean curd brings a unique flavor to the dish, paired with white rice, where the sweetness of the rice and the mellow aroma of the bean curd combine to form a delicious combination that is addictive.
The unique flavor and quality of Yunnan Muding bean curd have been inherited and continued in Muding County, Yunnan, thanks to the beautiful geographical environment and clear and high-quality water resources in the region, which provide unique conditions for the production of sufu.
The unique flavor and quality of Yunnan Muding bean curd make it a favorite delicacy that will be captivated by both local diners and tourists from afar. In addition to being served with white rice, Muding bean curd can also be used with traditional dishes or as a snack to satisfy people's delicious cravings.
The unique taste and quality of Yunnan Muding bean curd stem from its long history, traditional process formula, special fermentation flora, excellent water quality and unique climatic conditions.
The meticulousness and dedication of the production process make Mouding bean curd different from other bean curd in terms of taste and flavor. It is one of the specialties of Muding County, Yunnan Province, and it is also one of the first choices for people to pursue food.
epilogue
Which type of bean curd is better? The question may vary from person to person, as everyone's tastes and preferences are different. But in any case, these bean curd are undoubtedly an indispensable part of Chinese food culture, and they are worth savoring and inheriting.
Finally, ladies and gentlemen, which one do you think is more popular and delicious? Welcome to leave a message below to discuss.
[Disclaimer] The process and pictures described in the article are from the Internet, and this article aims to advocate positive social energy, no vulgar and other bad guidance. If it involves copyright or character infringement issues, please contact us in time, and we will delete the content as soon as possible!
Source: "Chinese Sufu Brewing" - Wang Ruizhi - a book published by China Light Industry Press in April 1998