Zouping Sour Tofu [Shandong Zouping Specialty]

What is Zouping Sour Tofu? Authentic Zouping specialty from Shandong: Zouping Sour Tofu

Summary:Do you want to know what Zouping Sour Tofu is? This article is a detailed introduction to the specialty of Zouping, Shandong Province - Zouping Sour Tofu. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Zouping Sour Tofu. The full text takes about 9 minutes to read, mainly including the basic introduction of Zouping Sour Tofu and how its history originated? Wait

Basic Introduction to Zouping Sour Tofu

The origin of "Sour Tofu" is Sunjiayu Village, Xidong Town, Zouping County, Shandong Province. Using sourdough to make tofu is a tofu processing method that has been passed down for thousands of years in the local area. It is essentially different from salt braised tofu and gypsum tofu. The sourdough used by Sun family vegetables to make bean curd is the old sauce passed down from Mr. Sun Huaibing (the descendant of Sour Tofu) in his hometown in Shandong. The sauce water that is produced during the tofu making process is placed in a special tank and becomes sour through the fermentation of its own lactic acid bacteria, which is called "Sour Tofu". Tofu made with sourdough is called "Sour Tofu". Make tofu once and keep the sour sauce once, which has been passed down for recycling to this day. The principle of making tofu with sour paste is similar to steaming Mantou with "starter" or "flour fat", without any additives and chemical substances, which can be called "raw soup as raw food". Therefore, "sour paste tofu" is called "green and environmentally friendly bean rot" by a set of Life Morning Reference Column of CCTV. Yogurt tofu is made by hand in eight processes of pulping and pressing. It is made by dipping with yogurt. It tastes tender and smooth, tastes mellow, green, healthy and nutritious. The inheritor of this skill is Sun Huaibing, a villager from Sunjiayu Village, Xidong Street. He introduced sour tofu to Beijing and successfully held the Chinese "Sour Tofu Food Festival". Various delicacies made from Xidong tofu can be tasted at various dining venues

Making Tofu: Ten% Tofu, Nine% in Water

Good tofu comes from strict ingredients, and the characteristic of Xidong Tofu is not only the careful selection of high-quality soybeans, but also the use of water in production

High quality tofu is preferred with high-quality mountain spring water and mineral water. Xidong Town has high mountains and dense forests, and is a conservation area for groundwater in the entire Zouping County. The mineral water depth produced in Xidong Town is loved by people both inside and outside the county, so Xidong tofu has unique advantages in terms of "water use" when making tofu, and can even be said to be one-of-a-kind. The second largest source of water used in the production of Xidong Tofu is underground mineral water, known as Maifanshi mineral water. Maifanshi is a high-quality mineral with a soft texture, high water content, and rich in various trace elements required by the human body. Its reputation has spread far and wide overseas. Tofu made with Maifanshi mineral water meets the body's needs for various trace elements, providing richer nutrition and a more delicate taste

How did the history of Zouping Sour Tofu come about

In Sunjiayu Village and nearby mountain villages in Xidong Street, Zouping County, villagers have been inheriting the folk craft of making sour tofu with mountain stream spring water and soybeans, which has a history of more than 600 years. Sun Huaibing, 38 years old this year, is the seventh generation inheritor of the sour tofu technique in Sunjiayu Village, and also the inheritor of the sour tofu production process as an intangible cultural heritage<33. The production process of tofu is handmade. It takes more than ten processes step by step to select beans, soak, grind, foam, filter residue, boil, point sour milk, shape tofu pudding, press package and filter water. It takes at least three hours to produce a tofu, which is tedious and tiring

In the process of making tofu, there are two things to do. One is to reserve the clear milk in the pot for the next sour milk before the ceasefire scoops out tofu pudding. Second, before ordering the sour milk, the sauce pan will boil, and then it will become fermented sour milk made from ground mung bean wow gold with strong bean flavor. People like to drink a bowl of thick fermented sour milk made from ground mung bean wow gold at this time. After the tofu is made, each person will cut a small piece and dip it in soy sauce to taste it. This fragrance will be imprinted in the memories of every mountain village person, and no matter where they go, they will never forget the taste of sour tofu left by their hometown for generations