Chapter 29 Nanxi Tofu

Nanxi is located in the south of Sichuan Province, where the Jinsha River and Minjiang River converge. It is the first county of the Yangtze River.Nanxi Town is located in the three centers of Yibin, Luzhou and Zigong, with a history of more than 1,500 years. Nanxi dried tofu has a long history and culture. It is as famous as Fuling mustard mustard, Yibin sprouts, Neijiang kohlrabi, and Lizhuang peanuts, and it is resounding throughout the land of Bashu.Nanxi people refine the soup bean curd into tofu, then boil the brine with spices, and turn the tofu into dried tofu. The fragrance is overflowing, the taste is exquisite, thick and long, and the aftertaste is endless. .

There are many Nanxi dried tofu companies, such as Huiji, Haobashi, Guo Daliangxin, Shurenfang, Yulin, etc. Nanxi dried tofu is famous for its mellow taste, chewy texture and firmness, and is well-known in surrounding counties and cities. Nanxi tofu originated in the Guangxu period of the Qing Dynasty. It is dense in texture, delicious in taste, rich in nutrition, salty and light in taste, easy to digest, and suitable for all ages.Dried stewed tofu is bright in color, elastic, uniform in shape, delicate in taste, tough and chewy. Nanxi tofu pays attention to craftsmanship. First, high-quality soybeans are ground in water to extract soybean milk, boiled, filtered, point pulped, squatted, broken, squeezed, pressurized, white embryos are cooled, white embryos are shaped, alkalized, washed, Roasting, sterilization, etc.; according to different flavors, add more than 30 kinds of ingredients such as soy sauce, star anise, kaempferen, pepper, cloves, fennel, cinnamon, fragrant fruit, red and white, and drain the acid after marinating; roasting, cooling, mixing seasoning.Vacuum packaging, high-temperature, high-pressure sterilization, testing; repackaging, finished products leave the factory, and most of the neighbors sell them in bulk.According to the ingredients, it is divided into more than a dozen varieties such as shredded chicken, ham, pork, golden hook, fish floss, sesame oil, monosodium glutamate, and seafood.It is mainly sold to Chongqing, Chengdu, Panzhihua, Yichang, Haikou, Kunming, Guangzhou and other places, and the farthest is sold by Shanghai Foreign Trade Corporation to more than 10 countries and regions such as the United States, France, Germany, Britain, New Zealand, Australia, etc., and is popular all over the world. People's favorite.

When I traveled to Nanxi, I bought Nanxi dried tofu in bulk on the street. There are several flavors such as spicy and spiced.I was afraid of numbness, so I bought a catty of five-spice Nanxi dried tofu and brought it to the hotel for supper.Dried tofu is sliced ​​into thin slices, with undulating ripples on both sides, shiny black, shiny with oil, very attractive.My wife and I tried the delicacy of Nanxi. After eating it, it was smooth and salty, with a chewy aftertaste, which was very suitable for my taste.During the four or five days in Nanxi, we went to the street to look for dried tofu every day.

The founder of Nanxi Dried Tofu is Guo Xianqing, known as Guo Daliang.At the end of the Qing Dynasty, he opened a hotel in Dongjie, Nanxi County, and began to make dried tofu.At first, he made dried tofu and sold it on the wharf. He was praised by drinkers for his delicate production and strong color and fragrance. After a long time, everyone recognized his dried tofu.During the War of Resistance Against Japan, more than a dozen institutions of higher learning and scientific research institutions, including Academia Sinica, Central Museum, China Construction Society, Jinling University, Liberal Arts Research Institute, and National Tongji University, moved to Lizhuang in Nanxi to avoid the war. There are many drinkers, and Nanxi dried tofu is known and loved by more people. Guo Xianqing moved his workshop to Zhongzheng Street, Nanxi, specializing in the production and sales of dried tofu. .

Nanxi is located on the banks of the Yangtze River, with convenient river transportation and rich sorghum wine. Various drinking dishes have emerged as the times require. Nanxi dried tofu has become the best appetizer, and is welcomed and carried by diners on the Yangtze River.Nanxi Dried Tofu is widely spread among tourists because of its portability, and is famous both inside and outside of Sichuan Province.Seeing the profits of dried tofu, some other businesses in Nanxi County imitated them one after another, and the Nanxi bean product industry gradually prospered.Guo Daofu, the son of Guo Xianqing, has a deep inheritance, inherited his father's business, and expanded the Nanxi tofu industry.When Guo Xianqing died during the Cultural Revolution, Guo Daofu also went to the Northeast to become an educated youth, and Dacongxin Tofu has withdrawn from the stage of history. At the end of the 20th century, after Guo Daofu and his wife were laid off, they returned to their ancestral business to make Nanxi dried tofu. After a hundred years of changes, the taste of the dried tofu has not changed.

Nanxi Dried Tofu has a shiny brown-black appearance and soft and delicate meat. It is chewy and delicious when imported. It is very suitable for wandering travelers like me. It is an excellent local delicacy when paired with wine and meals.Five-spice Nanxi dried tofu, also known as vegetarian chicken, tastes better than chicken, and is high in protein, low in fat, and delicious. I like it very much. On the train back to Hunan, I even brought a catty with me. Nanxi dried tofu can be eaten in a variety of ways. It can be eaten directly, fried, sliced, shredded, diced, or mixed with other dishes. I still like to eat it as a snack or directly with wine.It combines salty, sweet, fresh, spicy, and fragrant into one, with a strong and smooth taste, delicious and fresh, and has the functions of reducing fat, increasing appetite, and helping digestion.