Chongyi yellow ginger tofu making technology is the intangible cultural heritage of Jiangxi Province.
<h1 class="pgc-h-arrow-right" data-track="2" > introduction</h1>
Chongyi yellow ginger tofu making technique is a traditional handicraft that is handed down in Sishun Township, Chongyi County, Jiangxi Province. Left by the ancestral family of Li surnamed Sishun Township, with locally produced high-quality soybeans as the main raw material, after cleaning, shelling, soaking, grinding, slagging, firing soybean milk, boiling sour ginger water, and then adding boiling water three times in a row, while burning and swimming, using sour ginger water instead of the traditional gypsum preparation method, the formation of tofu brain with a spoon scoop out, with a small square cloth instead of a mold wrapped in a small square tofu, after pressing and then disassembling piece by piece, and then boiled in a pot of yellow ginger boiled for ten minutes, known as the top product of ginger, "gold in medicine". Golden color, tender texture, high protein content, pure green food, does not contain any chemical pigments of "yellow ginger tofu", both delicious and can replenish blood and heat disinfection, cough prevention and effect.
Yellow ginger tofu is made by ancient traditional handicrafts, with complicated processes, with nutrition, health care, bright color, unique taste and other advantages. However, with the gradual westernization of people's eating habits, the "yellow ginger tofu" handed down by the ancestors has gradually been neglected. Yellow ginger tofu is the unique craft of Li Xiangru, a villager in Sishun Village, Chongyi County. This kind of turmeric tofu is different from the tofu we eat every day in terms of color, shape and method. As the saying goes, gypsum (also with salt brine) point tofu, one thing drops one thing. Li Xiangru makes tofu, he does not use plaster or salt brine to order tofu. Instead, it is a unique technique of replacing gypsum solidified bean juice with sour ginger water, and is made by using the traditional process of burning while swimming.
Li Xiangru's yellow ginger tofu, it is golden yellow, and each piece of tofu is the same size, it is square. Each piece of tofu has a red seal, and the seal reads: "Yuanfa Wuxiang Fu Dry", which is the only sign of Li Xiangru's yellow ginger tofu sold to the outside world.
Yellow ginger tofu is a traditional food of Chongyi Hakka for more than 300 years, with high nutritional value and health care effects. In particular, it is easy to process into a variety of dishes, such as boiling, stir-frying, frying, brewing and cold mixing.
<h1 class="pgc-h-arrow-right" data-track="7" > historical origins</h1>
Tofu is one of the most traditional delicacies in China, with a history of thousands of years and has been inseparable from Chinese since ancient times. Tofu originated in Shou County, Anhui Province, China, according to the Five Metabolism "Song Shi Zhi Zhi": "The art of tofu has not been heard for three generations. This object was also passed on to the world by the King of Han Huainan. From this, it can be seen that the King of Han Huainan was the ancestor of tofu production, and the Southern Song Dynasty theorist Zhu Xi also wrote in the "Vegetarian Poem": "The beans and beans are thin, and the exhaustion has rotted; the Huainan technique was known early, and the spring cloth was obtained." At the end of the poem, he noted: "The ancestral tofu was originally the Huainan Wang Shu." "More than 2,000 years ago, Liu An, the king of Huainan in the Western Han Dynasty, in his capital Shouchun (present-day Shou County, Anhui), in order to seek immortality, recruited the world's warlocks to cast dan, and among the many warlocks, Su Fei, Li Shang, Tian You, Lei Bo, Wu Bo, Jinchang, Mao Wei, and Zuo Hao had the highest reputation, known as the "Eight Gongs". Liu An personally recruited eight warlocks to gather in the North Mountain on the edge of Shouchun City to refine Dan, they took the "pearl", "big spring", "horse run" three springs in the mountain to grind bean juice, and then used bean juice to cultivate Dan miao, but the alchemy did not succeed, bean juice and salt halide into a fragrant and attractive, white and tender thing, everyone did not understand and did not dare to eat it, so they told their neighbors to offer a reward of heavy gold to the tasters. A daring farmer took and ate it, it was delicious and delicious, and after eating it repeatedly, Liu An Dayue took its name as "tofu" and studied the refining process, which was later widely spread around the world. Liu An and the eight warlocks were widely spread because of tofu, and Beishan was renamed "Bagong Mountain" from then on, and Liu An also inadvertently became the ancestor of tofu.
From colorless to colored, Chongyi County Sishun Township Li family Li and Mo using a thousand years of traditional local method of firing tofu, with locally produced high-quality soybeans as raw materials, with local clear, cool and sweet mountain spring water, plus wild ripe yellow ginger, with sour ginger water instead of gypsum coagulated bean juice method, the use of ancient traditional handicrafts, with the method of burning while swimming, repeated use of complicated processes, made without any chemical pigments, and has nutrition, health care, color, unique taste and other advantages of pure natural green food, This has been passed down for 5 generations and has been used to this day. Yellow ginger tofu is a traditional food of Chongyi Hakka for more than 300 years.
<h1 class="pgc-h-arrow-right" data-track="10" > production process</h1>
Cleaning tools, go to the bean shell, soaked soybeans, grind soy milk, grind yellow ginger, go to okara, burn soy milk, boil sour ginger water, and then add boiling water to pour three times continuously, while burning while swimming soybean milk, to the spoon after sticking to the tofu, go to the fire for ten minutes, cool, swim tofu, scoop out the upper layer of thin tofu water with a spoon, cover the pot lid and sit in the workshop for half an hour, the middle and lower layers of tofu are exposed and then turn around, and then a single package of tofu, with a small square cloth instead of a mold wrapped in a small square tofu, after pressing and then disassembling a piece, After pressing, put it in yellow ginger water and boil for 8 minutes, then pick up the stamp (the printing puree is made of mashed potatoes and edible fat red). Yellow ginger tofu color golden, tender texture, delicious taste, high protein content, with blood replenishment and heat disinfection, cough prevention and control effect, is a pure green food that does not contain any chemical pigments.
Grinding Chen Guoping photography
Cleaning tools Photo by Li Yan
Finished product Chen Guoping photo