Chapter 83 Ganghwa Stuffed Tofu

When you come to Jianghua, there are two things that make people unforgettable: one is to have a bowl of frozen winter pear tea with each meal, commonly known as big leaf tea. Smooth, especially refreshing, with endless aftertaste. In the summer of 2008, I went to Jianghua, the capital of Yao, to inspect and travel. I visited Jianghua for more than ten days and ate all the delicacies in Jianghua. Stuffed is a series of traditional delicacies of the Yao nationality in Jianghua, including stuffed tofu with water, stuffed with pepper, stuffed with bitter gourd, stuffed with snails, stuffed with rice tofu, stuffed with fried tofu, stuffed with mushrooms, stuffed with garlic, stuffed with konjac tofu, stuffed with dried bamboo shoots, stuffed with eggplant , stuffed with loofah, stuffed with lotus root, stuffed with winter melon, stuffed with pumpkin flower, stuffed with beef fungus, stuffed with radish, stuffed with egg, etc. In fact, there are many vegetables that can be used for stuffing in Jianghua, but these eighteen kinds are the most common ones. Brewing, so people in Jianghua commonly call it eighteen brewing.The most famous brewed stuffing is Jianghua "Holy Water" tofu stuffing, which is made from the "Holy Water" of Xianyan in Zhaidexianyan, Zhuyuan Town, Tuojiang Town, Jianghua County, and made into tofu balls with meat filling. It tastes very tender and smooth. The selection, production and eating methods of the stuffed stuffing are the same as those of the holy water tofu stuffed stuffed bun, and it has become the eighteen stuffed stuffed stuffed with unique flavor, which has been spread in the diet of the Yao people.

The water tofu in the south is a very soft and tender food. As the saying goes: Tofu that falls into the ashes cannot be blown or photographed. The tofu made with Xianyan water is softer and more tender. It is the water tofu eaten in the city. less than. That day, a few of us drove to Dayao Mountain. There was heavy rain on the road, and the mountain was foggy and watery. We took a lot of pictures of the scenery. It was difficult to walk further into the mountain. The comrades at the front station told us that there was a flash flood ahead, so we had to return to the county.I was so exhausted that I took a shower and went to bed.Jianghua's friend Chen Maozhi came to visit and said that he would take us to eat Shui Tofu Stuffed, and I was refreshed.In Changsha, I have heard of Jianghua’s stuffed tofu for a long time, and it is certainly exciting to be able to eat it today.

Water tofu stuffing is made by mincing fine meat, mixing shallot, sesame oil, refined salt, monosodium glutamate, etc. to make stuffing, putting it into fresh tofu with holes dug out, and then sticking it in a pot and simmering until cooked.Different chefs can make tofu stuffed with various patterns, beautiful colors and delicious flavors, each with its own flavor, unique taste and endless aftertaste. It is understood that Tujia and Meizhou Hakka dishes also have stuffed tofu.Wen Anzhi, a scholar of the Dongge University in the Ming Dynasty, who was the prince of Bao and the Second Department of Libing, came to You (the Tujia settlement), and the Xuanwei envoy Ran Yucen entertained him with stuffed tofu in the chieftain's office.After tasting it, he boasted: "Yong tofu is delicious and unique, comparable to the royal banquet in the palace. It's rare! It's rare!" The pity moss is fresh, stay with the spring deep wood pen to die." The matchbox-sized water tofu is filled with pork and fish stuffing, fried until golden brown, put green onion and sesame oil, and stewed with chicken broth. When eating, it is fragrant and delicious. Smooth and delicate.

A few of us drove to Xianyan in Zhuyuanzhai, Tuojiang Town. Chen Maozhi told me that this is where you can eat stuffed tofu. Wa put up a pergola, no different from a small shop in the countryside.The boss was very enthusiastic and took us to the second floor to choose a box. I heard that we were here to eat Yong Tau Foo, and the boss even gave us a plate of Yong Tau Foo. The food was served very quickly. I had just drank a cup of winter pear tea when Yong Tau Foo was served. A piece of tofu was two inches square and one inch thick.The bowl is the soup pot we used in Changsha City. I counted it, and a pot of Yong Tau Foo is only 8 yuan. There are six of us, and each person is less than 2 yuan.

I first picked up a large piece of tofu. The yellow-red soup spread on the tofu, and the tofu could not see the traces of being fried.I took a closer look, only to find that the tofu had been fried into a yellow film, drenched in soup, it looked more transparent, and the white inside was clearer.I used a spoon instead, dug a piece, and sucked it into my mouth lightly. The tofu was not very hot, but the taste had already penetrated deep into the tofu.The tender tofu slides gently between the teeth, leaving a little aroma for me to relish.Add a little meat filling, it is very soft and tender, with a slightly salty taste on the lips, dipped in some soup, it will be more spicy and fragrant.After eating this piece of tofu, I didn't dare to take the second piece. I drank the soup in the bowl, and then I realized that the soup is very delicious. It has the fragrance of tofu, the sweetness of red pepper and seasoning taste. It has a variety of flavors. Together, do not have a flavor.

Seeing how greedy I was, Chen Maozhi took a piece for me, and I let it slide into my stomach without tasting it.The second pot came up, and I ate two more pieces.When the boss came to toast, he saw that we had finished our two pots of Yong Tau Foo.The boss asked, do you like Yong Tau Foo so much?Chen pointed at me and told him: This is a famous gourmet in Changsha. He likes your Yong Tau Foo very much and ate four pieces.The boss raised his glass and said: Since you appreciate my stuffed tofu, I will serve you two pots. I ate eight pieces of Yong Tau Foo before I felt that Yong Tau Foo was really enjoyable, and I also sighed that the tofu was so delicious from the bottom of my heart.

In the next few days of travel, I ate stuffed with dried bamboo shoots, stuffed eggplant, stuffed with bitter melon, etc., and had a first experience of the eighteen brews of the Yao nationality in Jianghua.