Tofu products are a nutritious and popular dish. In people's concept, tofu is the main dish that is neither meat nor vegetarian. Strictly speaking, this "non-meat, non-vegetarian" delicacy is actually a "vegetarian dish" processed with plant seeds (soybeans). Tofu is indispensable among the people of Chengbu Miao whether it is during festivals, weddings, weddings, guests, or at banquets of all sizes. In the past, some temples held large-scale religious activities and participated in the dinner, 8 to 12 "tofu ceremonies" with different colors and shapes and flavors could be placed on the cuisine table. During the Chinese New Year, Miao people also racked their brains to change their skills to make various tofu dishes. The most common ones include fried tofu, fried tofu, dried tofu, fermented tofu, fried tofu meatballs, fried tofu meatballs, white tofu boiled fish heads, braised tofu, pig blood meatballs, etc. to enrich the banquet content. In fact, the Chengbu Miao people’s soy products with a special “New Year’s flavor” at the banquet during the Spring Festival, and the most delicious dish that attracts diners’ taste buds is “Stuffed Tofu”.
The so-called "solid tofu" is actually a stuffed tofu made by stuffing mashed pork and a variety of seasonings into the middle of the fried tofu. It is a combination of "vegetarian + meat". Some people call it "New Year's flavor dish" and "dumplings made of tofu skin". The traditional method of making is: first grind the lean pork into the lean pork and add an appropriate amount of salt, chopped green onion, pepper, soy sauce, MSG and minced meat to form a filling, then use a toothpick to cut a cut of about 3 cm long with a toothpick, knead the mixed filling into a small ball and stuff it into the "belly" fried tofu, mix it with sweet potato flour and water to seal the cut to avoid "exposed filling" during steaming and cooking, steam it for later use; if the processing quantity is large, it can be sealed in the jar or stored in the refrigerator, which can be stored for half a year without breaking. When entertaining guests, put the "filled tofu" in a hot pot and cook it again. This kind of "fried tofu" that is swelling like a drum in the hot pot, which is full of aroma, salty, spicy, sweet and fresh flavors, tastes excellent. As soon as it is served, it is eaten by foodies who are tired of eating big fish and meat. In the old days, the foods of the Miao people focused on nutritional matching and food connotation. It is said that in the past, only when we entertain newlyweds to their parents-in-law's house to "worship the New Year", relatives and friends and guests had the opportunity to eat this extremely fresh and fragrant special delicacy.
As the saying goes, "Delicious food can attract tourists from thousands of miles away, and delicious food can easily attract wealth from all directions." In the tourism industry, ethnic food experience has always been an important part of tourism experience. In the revitalization of rural tourism activities, we should grasp the new trend of transformation and upgrading of catering consumption, so that consumption on the tip of the tongue becomes popular, and "food" is rolled over three Hunan and four waters. If the "farmhouse" restaurant recommends to tourists this kind of "filled tofu" that can only be eaten during the Chinese New Year, as a "signature dish", it will definitely attract tourists' taste buds. Although processing this traditional "suffled tofu" is time-consuming, troublesome, and laborious, this traditional food culture can be processed all year round and firmly absorbed the tip of tourists' tongues, allowing tourists from afar to share this special flavor of soybean products; as long as tourists have needs, they can also be simply packaged and sold to tourists as "souvenirs", which greatly increases the value of ordinary tofu products, which can not only increase the number of tourists, increase the popularity of food culture in ethnic areas, but also increase restaurant income. It can be said that multiple kills can be achieved at one fell swoop.
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This year, Hunan will hold the first provincial tourism development conference to write a new chapter in the development of the cultural and tourism industry. The "Most Beautiful Hometown Recommender" (https://newxhn.voc.com.cn/portal/tougao/index#/?id=56) event launched by Hunan Daily New Hunan Client has officially started. At the same time, focusing on food, shining the spring, and shining the hometown, the New Hunan Hunan Cuisine Channel officially launched the "Most Beautiful Hometown Food Recommender" essay contest. Good ingredients, good dishes, local specialties, food anecdotes, folk chefs... Hometown food memories, welcome to submit articles, and you can push them once filtered. The articles submitted must be original works, with true feelings, clear themes and clear organization. There is no limit to the genre, essays, and close-ups are available, around 800-2000 words, which is better with pictures.For submissions, please send them to the email address [email protected]. Please indicate the "Most Beautiful Hometown Food Recommendation Official Essay" in the "Email Subject". The author must leave a personal profile and other relevant information. Media platforms such as Hunan Daily, Sanxiang Metropolis Daily, and Xin Hunan Client Hunan Cuisine Channel will select the best from the submissions, and the winning works will receive corresponding honorary certificates or prizes.
Source: Hunan Daily·New Hunan Client
Editor: Lu Wei
