Lankao fermented bean curd [Henan Lankao specialty]

What is Lankao fermented bean curd? Authentic Henan Lankao specialty: Lankao fermented bean curd

Content abstract:Want to know what Lankao fermented bean curd is? This article is a special article that introduces the special product of Henan Lankao, Lankao fermented bean curdin detail. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Lankao fermented bean curd. It takes about 6 minutes to read the full text, mainly including the basic introduction of Lankao fermented bean curd, and what is the nutritional value of Lankao fermented bean curd? What are the characteristics of Lankao fermented bean curd? How did the history of Lankao fermented bean curd come from? Wait

Basic Introduction of Lankao fermented bean curd. It is rich in protein, fat, amino acids, and vitamins. It is nutritious and has the functions of increasing appetite, helping digestion, strengthening the spleen and stomach. It is refined from the newly harvested soybeans and sesame seeds in autumn, so it is called "autumn oil Fermented bean curd"

Lankao fermented bean curd is brewed with high-quality bean curd, small sesame oil, sauce noodles, salt, five spices, koji wine and other raw materials. It has a delicate texture, a soft entrance, a salty and sweet taste, and a fragrant aroma. During the Ming Wanli period, it was listed as a tribute, and now it is sold in large and medium-sized cities such as Beijing, Guangzhou, and Lanzhou, and is very popular

Lankao fermented bean curd was first created in the Wanli period of the Ming Dynasty. It has a history of more than 40 years. It was originally made by Cui Fuxing Pickled Vegetable Garden, Chengxi Street, Lanyang County (today's Lankao County). According to records, during the Wanli period of the Ming Dynasty, there was a royal historian surnamed Liang who was from Lanyang County in the imperial court. He went to Bianliang (Kaifeng) with the Emperor Shenzong and brought back fermented bean curd made by "Cui Fuxing Pickled Vegetable Garden" to Lanyang County. After eating, the emperor praised the emperor, saying that "the minister is filial and the wind is fragrant". From then on, the reputation of Lankao's' Ten Miles of Wind Fragrance 'spread throughout the country. Lankao fermented bean curd paste is red and transparent, delicate and sticky, salty and sweet. Rich in protein, fat, amino acids, and various vitamins. It has functions such as increasing food intake, aiding digestion, and promoting gastrointestinal health

Autumn oil Fermented bean curd is exquisitely selected with fine workmanship. The tofu selected first is specially made for processing tofu milk in Doudouying Village of the county, and the only water used for making this kind of tofu is a sweet well in the village. In 1985, after joint appraisal by relevant provincial departments, all physical and chemical indicators met or exceeded the standards issued by the department. In October 1982, Mr. Yue Yongshun, a former resident of North Street of Lankao County and an overseas Chinese living in Los Angeles, returned to China to visit his relatives. When he left, he took 10 bottles of autumn oil Fermented bean curd with him for relatives far away from the motherland to taste. Later, his son published an article in the Los Angeles Daily, praising Lankao fermented bean curd for its excellent color and taste, which is no less than that of the past

What is the nutritional value of Lankao fermented bean curd

Rich in protein, fat, amino acids, and various vitamins. It has functions such as increasing food intake, aiding digestion, and promoting gastrointestinal health

What are the characteristics of Lankao fermented bean curd

Lankao fermented bean curd paste is red and transparent, delicate and sticky, salty and sweet

How did the history of Lankao fermented bean curd come about

According to historical records, the autumn oil Fermented bean curd was founded in the "Cui Fuxing" Pickled vegetables garden in the west street of Lanyang County (today's Lankao County) during the Wanli period of the Ming Dynasty, with a history of more than 400 years. According to legend, during the Wanli period of the Ming Dynasty, there was a censor surnamed Liang with ancestral roots in Lanyang County. Once, the Imperial Historian Liang accompanied the Emperor Shenzong on a tour out of Beijing, came to Kaifeng, and brought back the "autumn oil Fermented bean curd" of "Cui Fuxing" in Lanyang to worship the emperor. He also said that Cui's Fermented bean curd has the characteristics of three beauties (beautiful appearance and decoration, beautiful color and taste after eating Fermented bean curd) and four fragrances (mellow smell, strong fragrance after eating, cool fragrance after eating, and lingering fragrance after burping). After tasting it, the emperor praised it endlessly and said, "I am filial to my orphan, and I am ten miles away from the wind with fragrant incense. He was awarded as "the treasure of Pickled vegetables and the king of Fermented bean curd". Since then, the reputation of autumn oil Fermented bean curd as "Ten Miles in the Wind" has been passed on as a good story, and it is famous all over the country