Chapter 81 Sang Zhi Vegetable Tofu

Sangzhi is located at the northern foot of Wuling Mountain and the southern tip of the western Hubei mountains, with beautiful mountains and rivers, criss-cross streams and rivers, outstanding people and rich products.Inhabited by 18 ethnic groups including Tujia, Bai, and Miao, it was called the Southwest Yidi in ancient times and has preserved many barbarian customs. Sangzhi is adjacent to Linli and Cili. Its unique microclimate - "one mountain has four seasons, ten miles of different weather", has caused nine disasters in ten years and food shortage.The rivers such as Lishui, Loushui, and Kuzhu River in Sangzhi's territory are fast-flowing and not frozen all year round. There are many underground springs and the water quality is good.The tofu produced in Sangzhi County is more famous, and the water tofu, thousand-layer tofu, salted tofu, and vegetable tofu go hand in hand.

Sangzhi Salted Dried Tofu began to be popularly produced during the Xianfeng period of the Qing Dynasty. It was sold well in Changsha, Wuhan, Guangzhou and other places. It was once listed as a tribute and became famous in Beijing. Sangzhi’s most popular dish is vegetable tofu. In fact, it is what we often call whazg. Like vegetable leaves embedded in tofu. Vegetable tofu is relatively simple to make. After soaking soybeans, grind them into soy milk, add water to the pot, add finely chopped green vegetables and leeks, cook them with a slow fire and condense.Vegetable tofu does not need to remove bean dregs, which are called lazy and dregs.The vegetable leaves are boiled in vegetable tofu, which is fresh and refreshing. The tofu is tender, sweet and greasy, crystal smooth, nutritious and delicious.

The most common vegetable tofu has leftover vegetables and dregs. After weddings and weddings, people express their gratitude to their neighbors for helping each other. They send a bowl of miscellaneous soup with leftovers in broth, and cook it on firewood at home. The aroma is attractive, delicious and refreshing. The time when the tofu is the most is the Spring Festival. Every household of the Tujia people makes tofu, and there will be some bean dregs left over. In order to save the hard-won food, the Tujia people add wild vegetable leaves and cook it as a meal. It is the legendary Very popular wagashi rice.

With the improvement of living conditions, the Sangzhi Tujia people made more and more tofu during the Spring Festival, leaving more and more bean dregs. They cooked the bean dregs to ferment, kneaded them into fist-sized bean dregs balls, and smoked them with firewood. Dried, made into fragrant wax products, mashed and added with water when eating, made into side dishes, the sour bean dregs can increase appetite and make it easier to eat. Vegetable tofu is a vegetarian dish, which has the function of bodybuilding and weight loss. It is a fashionable dish in the city. It is light and has a frankincense flavor.

The Tujia people in the mountains and forests are used to eating rough corn, and then eating vegetable tofu mixed with soup, it is easy to swallow.In the hot summer, Tujia people drink a bowl of vegetable tofu, which can quench their thirst and cool off the heat; the vegetable tofu that has been left for a few days, the bean dregs will turn into acid, and the Tujia people will make sour and dregs.In the cold winter and the twelfth lunar month, put the sour and dregs in chili, lard, salt, garlic, and cook them over a firewood to eat, like spicy tofu and stinky tofu, which will give you a special taste; eating a bowl of fresh vegetable tofu will not only warm your stomach, It also lubricated my dry throat, and I could sing a few folk songs on the hillside.

After Sangzhi County was driven by tourism in Zhangjiajie, many people visited He Long's former residence. As a special dish, vegetable tofu was spread by tourists and became a feature of Sangzhi County.