Badong spiced dried tofu originated in the late Qing Dynasty and has a history of more than 100 years. Its production process is very exquisite, foam, pulp, paste, bandage, forming, concentration, coloring and other processes are unique, halogenated dried tofu color dark yellow, fine and tough, five flavors, endless aftertaste, and rich in selenium, is one of the famous tourist foods in the Three Gorges region of the Yangtze River.
History and culture
Badong spiced dried tofu originated in the late Qing Dynasty and has a history of more than 100 years. In the middle of the nineteenth century, the town of Xinling, the county town of Badong, has become a land and water passage between Upper Sichuan and Lower Lake, so it has opened four or five dried tofu workshops, especially the best quality of Gujia, and its production: using the sweet spring water of Liangshui Temple, adding an appropriate amount of brown sugar, star anise, cloves, refined salt, Sanlai, gansong, camellia, tangerine peel, ginger, cumin, peppercorns, chicken and other recipes to boil into marinade, the tofu flowers are hotly wrapped with square towels, high-pressure molding, and marinade. So far, the Gu family is famous, known as the king of spiced tofu, its sales are smooth, the descendants of the Gu family inherit the ancestral craft, and constantly summarize, transform, improve, so that the quality is getting better and better, so that it has endured for a long time, people not only eat Gu family spiced tofu dried for pleasure, but also often as a valuable gift to relatives and friends.
