"Huizhou first monster, tofu long hair fine dish" Mountain front hall stink mandarin fish fish rice edamame tofu can become your "love"

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Public Network poster news reporter Li Wenjie Feng Fuxuan Cui Yawei Dongying reported

On the evening of June 21st, the Haitong Road Food Street in Wenhui Street, Dongying District was very lively, with hot songs and dances, food appreciation and interactive lottery screens, and what was more eye-catching was that the stinky mandarin fish fishing rice edamame tofu in Shanqiantang was widely loved by citizens and friends as soon as it was on the table, and everyone "you chopsticks, I chopsticks" enjoyed this special food.

Originally, this was the launching ceremony of the Food Week on Haitong Road, Wenhui Street, Dongying District. According to Liu Yuchen, director of the Shanqiantang Stinky Mandarin Fishing Dining Hall, the Shanqiantang Stinky Mandarin Fishing Rice Edamame Tofu was originally a traditional famous dish in Huangshan City, Anhui Province, through the artificial fermentation method, so that the surface of the tofu grows a layer of white fur, and then made by secret methods, because the tofu is transformed into a variety of amino acids after fermentation, and the taste is fresh after cooking.

Huizhou edamame tofu (also known as tiger skin edamame tofu, Huizhou moldy tofu) is a unique flavor snack and traditional famous dish in Huizhou. For thousands of years, there have been a few proverbs circulating in the local area: "Huizhou's first strange, tofu long hairy and fine dishes", "Huizhou edamame tofu, slap a slap and do not spit". As a well-known vegetarian dish at home and abroad, edamame tofu has been praised by citizens and friends for its fresh and refreshing and aromatic characteristics once it was promoted in Dongying area.

Liu Yuchen said in an interview with reporters that by participating in this food week activity, he saw that everyone's recognition of edamame tofu is very high, and everyone's recognition will also become their unremitting motivation to move forward. "In the future, we will also adhere to the concept of making every dish with our hearts and serve more food-loving groups." Liu Yuchen said.