Little square armor tea color,
There is no need to cook the incense.
The aftertaste of chewing is strong,
It caused the monks not to think about fasting.
This poem is said to be the all-round feeling of the eyes, nose and tongue of the Qing Dynasty, poet and novelist Wei Xiuren when he tasted the dried tofu in Taiyuan.
Bai Juyi's well-known "Lychee Diagram Sequence", the routine of writing lychee is to focus on the three dimensions of color, fragrance and taste. Wei Xiuren obviously knew it well.
His seven-word poems also sequentially shape the bright color of Taiyuan dried tofu black tea, unpanned smelling incense, and the aftertaste between the teeth, and finally with the love of the monks, the main theme of the whole poem is set off, simply lifting a small Taiyuan dried tofu to the extent of the fujian cuisine "Buddha jumping the wall".
Wei Xiuren, a Min person who knows more about the taste of Buddha jumping off the wall, is of course extraordinary.
During the Xianfeng period of the Qing Dynasty, he first served as an aide under Wang Qingyun, the governor of Shanxi, in Taiyuan, and immediately followed Wang Qingyun into Sichuan. But he didn't know why he didn't stay in Shuzhong for long, so he returned to the dragon city that was difficult to give up, and opened a museum in the Baoling Mansion of the Taiyuan prefect to receive apprentices.
It was also during his years of lashing that Wei Xiuren, who was quite sloppy in the official field, wrote the most important work of his life, "Traces of the Flower Moon".
Taiyuan people should know best that this "fifty-two times" long, full of poetry and pearls made in the Jinyang literary circle, the words are deeply engraved with the traces of the state officials, the traces of the teaching field, the traces of the city well, the traces of the streets, the traces of the wind and moon, and it is the second long romance novel in the Qing Dynasty novels after "Dream of the Red Chamber".
The most conclusive evidence of daring to say this is that the last words left by another great scholar, Jin Shengsi, before being beheaded by the Qing government, left his grief-stricken son, which turned out to be "Peanut rice and dried beans are chewed together, and there is a great taste of ham. "You see.
Dried tofu can receive such a high evaluation, and the contribution of dried tofu in Taiyuan is particularly worth mentioning.
Dried tofu in some places called dried tofu, dried, white dried, dried tofu, ten square seeds, white goods, in the mouth of the old Taiyuan, there are also "number rotten dry", "name rotten dry" and "provincial rotten dry" said. This is because at that time, Taiyuan dried tofu was produced by both old merchants and peddlers.
In the Qing Dynasty, Taiyuan "Zicheng", "Shixing", "Longsheng", "Juquan" and other centuries-old brands processed dried tofu, because of its superior raw materials, exquisite craftsmanship, chewy food, thick bean flavor, excellent taste, taiyuan people named "number", "name" and "province" loud prefix, in order to show that the processing is relatively crude small traders and hawkers manufacturing is different.
At this time, the production of dried tofu in Taiyuan had formed a prescribed system in Zhang Yinghu's era, and the raw materials were only made of "longan" and "swan eggs" soybeans planted in the northern suburbs of Huyan Village;
In addition, more than ten kinds of spices such as large ingredients, peppercorns, cinnamon, cardamom, sand kernels, galangal, cloves, tangerine peel, wood fragrance, fennel, and yamana are added to the old brine soup;
The process pays attention to "first boiling and then stuffy, three boiling and three stops", and finally after 3 days and 3 nights of shaking and drying, so fine work, it will become a must in Jinfu.
After the founding of New China, The long-established tofu brands "Longsheng", "Zicheng" and "Shixing" of Taiyuan Tofu dried came together to form the "Taiyuan Soybean Products Second Factory", and another old brand, "Wuyou", was jointly operated with the state-owned Taiyuan Brewery, and the food technology that has been circulated for thousands of years has been undertaken, and the tongue-tip memory of the old Taiyuan people has been continued.
At the same time, The dried Tofu in Xugou outside fucheng rose to the top of the Taiyuan rot industry with its hard texture, salty and fragrant aftertaste, and rich variety, and won the gold medal of the Shanxi Provincial Agricultural Excellence Exposition in 1994 and the silver medal of the Second Agricultural Exposition of China in 1995, which won a wider praise for the Dried Tofu in Taiyuan and also made Wei Xiuren's dried tofu poems fly far and high.
Wen 丨 Ma Shaomin
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