Zhongxiang, Hubei, March 3 -- Visiting the "hometown of tofu in China": grinding white jade balls and making up plain clothes
Written by Wu Taotao Zhang Qianlong
Located on the banks of the Han River, Shipai Town is known as the "hometown of tofu" throughout the country. Come here, grind a bowl of "qiong jelly", scoop up a spoonful of "jade ball", and taste a delicious tofu feast, which is not only a taste enjoyment, but also an immersive cultural experience.
Shipai tofu production scene Photo by Wu Taotao
With its fine, tender, white, pure color, fragrant and refreshing taste, Shipai tofu is well received by the market. In 2013, "Shipai Bean Products Making Technique" was selected into the fourth batch of intangible cultural heritage list of Hubei Province.
Tofu originated in Huainan and was carried forward in Shipai. In Shipai, tofu-making craftsmanship has been passed down for nearly 2000,<> years. According to legend, in the summer of the <>th year of Jian'an, Guan Yu cured water in Shipai, and local elders used tofu to cure the pain of soldiers and ordinary people, and tofu making became popular in Shipai.
Shipai tofu Photo by Wu Taotao
Talking about the difference between Shipai tofu, Wang Keying, head of Hubei Province's intangible cultural heritage studio "Chutian Tofulang Master", introduced that Shipai is surrounded by mountains on three sides, and the largest tributary of the Yangtze River, the Han River, runs through the town, and the sandy and gravel land precipitated by the alluvial plain is very suitable for soybean growth. The high-protein soybeans nourished by the water of the Han River are the best quality raw materials for making tofu. The unique natural advantages, coupled with the efforts of Shipai tofu craftsmen, the production process of Shipai tofu has been refined and passed down from generation to generation, thus creating the thousand-year reputation of Shipai Tofu.
A delicacy made from Shipai tofu Photo by Wu Taotao
Although tofu is small, it has a variety of flavors. "Sour, sweet, bitter and salty" or "fried, cooked and stewed", the inclusive qualities capture the taste buds from all over the world. At the dinner table, it will not lose its original taste, let alone overwhelm the crowd. In Shipai, tofu is not only a gourmet skill inherited and the taste of hometown that haunts the heart, but also a philosophy condensed in the hearts of every Shipai person.
This town of just over 9,3 people now has more than <>,<> people in hundreds of cities across the country, as well as Singapore, Thailand, Russia and other countries, engaged in soy product processing, accounting for one-third of the town's total population. After thousands of years of inheritance, generations of Shipai people have spread the reputation of "Shipai Tofu" all over the world.
A delicacy made from Shipai tofu Photo by Wu Taotao
In the future, Shipai Town will focus on making "Shipai Tofu" a geographical indication trademark, build a soy product museum and a soy product industrial park, so that the inheritance of Shipai tofu culture can be followed and has a history to follow. In terms of dish innovation, Shipai Tofu will launch a series of health meal replacement pre-made vegetable products to complete the optimization and upgrading of the traditional soy product industry, so that the taste of tofu is more in line with the needs of the younger generation of consumers. (End)