Longpeng Red Tofu, a specialty of Yizhou, Guangxi

What is Dragon Cup Red Tofu? Authentic Guangxi Yizhou specialty: Longpeng · Red Tofu

Content summary:Do you want to know what Longpeng · Red Tofu is? This article is a detailed introduction to the local specialty ofin Yizhou, Guangxi - Longpeng · Red Tofu. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Longpeng · Red Tofu. The full text takes about 5 minutes to read, mainly including the basic introduction of Longpeng · Red Tofu and its nutritional value? What are the product features of Longpeng Red Tofu? How did the history of Longpeng Red Tofu come about? The production method of dragon's cup and red tofu, etc

Basic Introduction to Dragon Soup and Red Tofu

In Zhuang Township, the blood of livestock such as pigs, cows, sheep, as well as chickens, ducks, geese, etc., is regarded as a delicious dish and is highly favored by people

Since ancient times, people in Yizhou have not called blood by its name, but by "red", such as cow red, pig red, chicken red, and duck red. There is also a folk legend that goes, 'Red' can 'grind dust'. People engaged in dust work must eat it regularly to help 'grind' the dust in their stomachs. This ancestral 'dietary therapy' has increased people's interest in animal blood and doubled its value

What is the nutritional value of Dragon Picking Red Tofu

It contains essential proteins for the human body, as well as various vitamins such as fat, calcium, phosphorus, iron, arsenic, diamonds, amino acid nitrogen, etc. It has special functions such as strengthening the spleen, supplementing calcium to help digestion, preventing cancer and gastrointestinal diseases. Long term consumption has extremely high health value

What are the product features of Longpeng Red Tofu

The most common and favorite blood product among Zhuang family members is Shu Long Bang ("Bang" in Zhuang language, translated as b ó ng). In the countryside, no matter which pig is slaughtered, it is necessary to pour it into the pig's small intestine: add cooked glutinous rice, scallions, garlic, and shredded ginger into the pig's blood, mix well, and pour them together into the pig's small intestine with a funnel (called "pouring tube" by the people of Yizhou). Tie both ends tightly with grass to obtain a long "snake" with a diameter of about one inch. Plate it up and put it in a soup pot until cooked, then cut it into small pieces three or four inches long and eat them by hand

How did the history of Longpeng Red Tofu come about

The method of making dragon shaped red tofu

There are various ways for people in Yizhou to eat animal blood.

. The most common one is "red tofu". When slaughtering pigs and cows, use a basin to hold a small amount of water, add a little salt, and mix the blood of the slaughtered pigs and sheep into the water. Due to the presence of salt in the water, blood will soon coagulate. Use a knife to cut a blood clot the size of a palm, then put it into the sand eye water and "gallbladder" (Yizhou dialect, borrowing Chinese characters, that is, blanch it) for a moment. The blood clot will become a soft block like tofu. Then use a knife to cut it into small pieces the size of a finger, stir fry chili, tomato, onion, garlic, celery with a little vinegar and meat floss in the pot for a moment, and only cook the heart. This blood clot is smooth, tender, and soft, refreshing and delicious; If stir fried or boiled for too long, the blood clots will become "old", hard and rough, and difficult to eat, so stir fry until the right heat is reached. In winter, it can also be used as a dish for "hot pot". Just use chopsticks to hold it, heat it a few times in a soup pot, dip it in sour and spicy salt dish sauce, it is sour, spicy, tender and smooth, which makes the appetite big, and its taste is ten times better than tofu. Due to its tofu like appearance, the people of Yizhou commonly refer to it as "red tofu" in addition to calling it "cow red" or "pig red"