Ting Zhou ba gan Changting dried tofu

"China's tofu is also delicious, ranking first in the world." This is the last sentence of "Redundant Words" written by Qu Qiubai in Changting Prison. Qu Qiubai's admiration for tofu is related to his frequent eating of Changting tofu in prison.

According to Tian Yu's records, tofu was first invented by the warlock of Liu An, the king of southern Huainan in the Western Han Dynasty (79- 122 BC), with a history of more than 2,000 years. Changting dried bean curd began in the Kaiyuan period of the Tang Dynasty, with a history of 1200 years.

The production method of Changting dried bean curd is different from other areas. It is made by taking the acid slurry as the medium, properly controlling the heat when making, slowly injecting the acid slurry into the soybean milk with a big ladle, slowly solidifying the tofu, and then filtering. Therefore, Changting tofu is tender and delicious, neither sour nor bitter. Various foods made from it, such as Dongpo Tofu, Sufu, Silver Pouch, Tofu jiaozi, Shengman Pill, Huizhou Pill and wrapped Tofu, etc. It has a unique flavor and can be eaten for a long time. Changting dried beancurd ranks first among the eight dried beancurd in Tingzhou, and is famous at home and abroad for its fine production, exquisite ingredients, unique flavor and delicious taste.

Zhu Liangzu, the general of Zhu Yuanzhang in the Ming Dynasty, led his troops to Tingzhou and ate the dried tofu of Changting, which was greatly appreciated. At the end of the Qing Dynasty, Qiu Hongde, general manager of Tingzhou Zuo Ying, placed Taiwan Province Province under Ganzong, and was very nostalgic for the dried tofu with hometown flavor, so he sent a letter and remittance to his relatives who were good at making dried tofu and asked him to go to Taiwan Province Province to specialize in dried tofu.

There are many quaint and beautiful villages in Changting, which are located in the mountains. "Thousands of miles of Ti Ying are green and red, and the water town is full of wine flags." No matter how big or small the village is, there must always be a small shop selling dried tofu and wine. Local simple farmers, mushroom customers in Zhejiang, gold diggers in Faxi and Jiangxi, and travelers all over the world all like to sell a bowl of rice wine, buy a piece of dried bean curd, drink it slowly and chew it carefully. Dried bean curd is fragrant, salty, sweet and tough, with endless aftertaste. During the Second Revolutionary Civil War, the gathering of British people and the gathering of revolutionary intellectuals in War of Resistance against Japanese Aggression wanted to appreciate the flavor of Changting dried bean curd. Today, lin li, a famous person in Taiwan Province Province, talked about the dried bean curd eaten in Changting in his early years in "Ping Ji Xiao Zhi" serialized by Taiwan Province Provincial Daily from March to June 1975, saying: "The dried bean curd in Changting is about six or seven inches square, as big as a woman's handkerchief, thin and fragrant, and chewed with peanuts, which is beautiful and delicious.

Changting custom, whenever you travel far, you must bring dried tofu as a gift to your relatives and friends; For students studying abroad or abroad, parents must prepare more dried tofu and tell them to eat it all the way and after arrival, which is more convenient for them to live in a foreign land. Overseas Chinese living in Changting will also bring dried tofu when they return home to visit relatives. Changting dried bean curd has become a good product of friendship.