Tianma Tofu [Yunnan Xiangyun Specialty]

What is Tianma Tofu? Authentic Yunnan Xiangyun specialty: Tianma Tofu

Summary:Do you want to know what Tianma Tofu is? This article is a detailed introduction toYunnan Xiangyun specialty - Tianma Tofu. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Tianma Tofu. The full text takes about 6 minutes to read, mainly including the basic introduction of Tianma Tofu and the product characteristics of Tianma Tofu? How did the history of Tianma Tofu come about? Wait

Basic Introduction to Tianma Tofu

"Tianma Tofu has a fragrant taste in the mouth, and when fellow villagers eat it, tears come down their faces." It has silently infiltrated the lives of the people of Xiangyun, becoming a delicacy on the tongues of Xiangyun's children and a nostalgic feeling in their hearts

Tianma, formerly known as the stable, was a prosperous place for commerce and trade in ancient times. In order to facilitate the rest of the caravan, stables were set up, hence the name stable. During the Ming Dynasty, this village processed and produced tofu. Due to the unique water quality in the area and the rich processing experience accumulated over the years, the tofu produced had a delicate texture, clean color, delicious taste, long-lasting aftertaste, and a wide variety of varieties. Therefore, Tianma tofu became famous all over the world. Until now, the saying 'Ma Fang Tofu - No Need for Too Much Supervision' remains the catchphrase of Xiangyun people. Duodu "means" cook more "in local dialect, indicating that Tianma tofu does not need to be cooked too much and is easy to taste

Tianma tofu is also varied in eating methods, including fried tofu, stewed tofu, Spicy hot bean curd, pickled tofu, fried soaked tofu, braised tofu, fried tofu with shallots, steamed tofu, cold mixed tofu, as well as tofu skin, shredded tofu, fried lobster sauce. When you come to Tianma, you may not have time to taste all the tofu dishes one by one, but you must eat a bowl of water tofu: in a blue and white porcelain bowl, put white water tofu, add mustard, winter vegetables, sesame oil, peanut powder, walnut kernels, Sichuan pepper oil, ginger shreds, garlic paste, pepper powder, chili sauce and more than ten other seasonings. Just one glance is already a feast for the eyes, and the deliciousness is truly a stroke of luck

In Xiangyun, Tianma Village and Hongtupo Village are the best places to make tofu. The white tofu made in these two villages is refreshing, smooth, tender, soft and fragrant. If paired with Sichuan pepper, chili, pepper, ginger, Douban sauce, cooking wine and other seasonings, stir fried, cold mixed, hot pot and so on, it can be eaten without getting greasy and refreshing. After fermentation, the moldy tofu has a fine texture and rich nutrition. After deep frying, it is crispy with a hint of softness, crispy with a hint of softness. It is crispy on the outside and tender on the inside, fragrant and delicious. When eaten with the Hu chili in the "Seven Spicies of Xiangyun Sisters", the sauce bursts out when chewed, and the subtle probiotic aroma and chili paste aroma fill the mouth in an instant, making it irresistible. The most rare thing is to add simple ingredients such as salt, chili powder, rapeseed oil, ginger, etc. to moldy tofu. After being sealed and light shielded for half a year, the pickled tofu leaves the jar with a bright red color, lingering bean aroma, and oil fragrance. It is particularly appetizing and an indispensable delicious dish on the dining table. The first layer of tofu skin pulled out during the tofu making process is full of oil and full of toughness, requiring more than half a year of queuing to purchase one kilogram. It is also a rare and excellent soy product. In recent years, villagers have also used the Internet e-commerce platform to sell tofu products to all parts of the country