Fushun tofu pudding dipped in water [Sichuan Fushun specialty]

What is Fushun tofu pudding dipped in water? Authentic Sichuan Fushun specialty: Fushun tofu pudding dipped in water? This article is a special article that introduces in detail the special product of Sichuan Fushun, Fushun tofu pudding Dipping in Water. It was compiled by the editorial team of China Specialty Products Network after consulting and collecting relevant information about Fushun tofu pudding Dipping in Water. It takes about 10 minutes to read the full text, mainly including the basic introduction of Fushun tofu pudding Dipping in Water, and what are the characteristics of Fushun tofu pudding Dipping in Water? How did the history of Fushun tofu pudding dipped in water come from? The production method of Fushun tofu pudding dipped in water, and the award-winning honor of Fushun tofu pudding dipped in water

Basic Introduction to Fushun tofu pudding Dipping in Water

Fushun tofu pudding Dipping in Water is famous for its moderate "rolling, tender, soft and white", and its "hot, spicy, fragrant, fresh and sweet" dip in water. The formula and production of tofu pudding has its historical origin and uniqueness. Rice, tofu pudding and dipping water are inseparable. Fushun tofu pudding is soft but not old. It is delicate and not difficult to pick up with chopsticks. It is tough and not woody. The well made tofu pudding is as white as snow and tastes delicate. Even the cellar water is sweet and delicious. On September 26, 2013, the former General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China approved the protection of geographical indication products for "Fushun tofu pudding dipped in water"

Regional scope

Fushun tofu pudding dip water production area is the administrative region under the jurisdiction of Fushun County, Sichuan Province

What are the characteristics of Fushun tofu pudding dipped in water

Fushun tofu pudding dipped in water has a red and shiny color and sticky texture. The semi-solid paste is evenly mixed. It is fragrant, pleasant, spicy, delicious, long aftertaste, attractive and appetizing. It condenses the essence of "Fushun tofu pudding", and is famous at home and abroad as a unique food seasoning in Fushun. It is deeply loved by consumers across the river. Due to the unique natural geographical environment and traditional production technology of Fushun tofu pudding dipped in water, it is rich in amino acid nitrogen and superior in quality

How did the history of Fushun tofu pudding dipped in water come about

Due to its salt production, Fushun has frequent commercial exchanges with neighboring areas, resulting in a strong popularity. The catering industry is extremely developed, and tofu, a fresh food, naturally appears on people's dining tables. By the time the county was established in Fushun due to salt production in the second year of Emperor Wu of Northern Zhou, the salt production here had already ranked first in Jiannan Road (equivalent to parts of present-day eastern Sichuan and Chongqing). The number of salt industry manual workers, residents, and merchants has increased, and water and land transportation is convenient, resulting in a significant increase in demand for tofu food. In an accidental situation, some customers who were waiting to eat did not have the patience to wait for the tofu to take shape before processing it into dishes and serving it on the table. They ran to the kitchen and saw the tender tofu still slowly cooking in the pot. They asked the shop owner to sell it to them because it was not fully solidified and could not be stir fried. They could only use salt mixed with water to dip it into the dish. People were surprised to find that this kind of eating method was more delicious than the fried old tofu, which was spread to the public

How to make Fushun tofu pudding dipped in water

Ciba pepper is used to dip Fushun tofu pudding in water. Soak the sea pepper in hot water until it feels crispy by hand, then scoop it up and press it with a cutting board. Remove the water and place it in a bowl. First, put the Sichuan peppercorns, large spices, star anise and other spices in a stone mortar according to the proportion and pound them. Then pour the sea pepper down and pound it with salt according to the proportion, the finer the better. Pour the bean paste and sesame seeds that have been crispy with vegetable oil down and pound them together. Mash them like rice cake and scoop them up for later use

Soybean oil plays an important role in Fushun condensed bean curd jelly dipping in water. Put some soybean oil into a large pot, and wrap an appropriate amount of cloves, frankincense, cinnamon, pepper, Sichuan peppercorns, soybean paste, sand kernels, purple grass, sweet pine, licorice, etc. in gauze. Soak for four to five days, then fry the soybean oil in a pot and bring to a boil. Finally, scoop the soybean oil into a small clay pot and mix it with MSG, pepper, and other spice powders

When dipping in water, set up the plates and scoop out soybean oil first, then add rice cake and sea pepper, and finally drizzle with cooked oil<49. This can dispel the soul and soul, leaving a lasting impression

Fushun tofu pudding Dipping in Water Honors

Fushun tofu pudding Dipping in Water has won the titles of high-quality product of the Ministry of Agriculture, high-quality product of Sichuan Province, and famous brand product of Sichuan Province

In 2007, the traditional production process of Fushun tofu pudding was listed as the first provincial intangible cultural heritage

In 2008, the Sichuan Flavor Association issued the honorary certificate that Fushun tofu pudding dipped in water ranked first among the sauce condiments in the province

On September 26, 2013, the former General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China approved the protection of geographical indication products for "Fushun tofu pudding dipped in water"