Stewed Dried Tofu in a Pot

Stewed Dried Tofu in a Pot

　　Stewed Dried Tofu in a Pot

　　In the old days, a pot would be placed on a stove to cook sweet potatoes, which were sold as they cooked. This was known as the “Sweet Potato Pot.” Why does the very ordinary red-hearted sweet potato become so tender and sweet once boiled in the pot? The secret lies in the fact that the pot was never washed. Once one batch of sweet potatoes was sold out, freshly washed raw ones were added directly. The fire had to be low and steady—cooked slowly, then simmered until soft and mushy. By the end of the cooking process, the water at the bottom of the pot turned into a “syrup-like” consistency, thick and sticky. If any of the sweet potatoes stuck to the bottom or sides of the pot and got slightly burnt, those in the know would specifically pick those out, all claiming that “pot-bottom sweet potatoes are sweet and fragrant.” In the past, children could spend just a penny or two to satisfy their hunger and cravings, and it was also a treat for adults. Children would stand at the stall and eat, while adults would buy some to take home.

　　There is also a unique snack called Stewed Dried Tofu in a Pot. A small stove is placed at the street entrance, where plain white dried tofu (undyed) is boiled in a pot and sold as it cooks. The water in the pot has just the right amount of saltiness, and minced meat can also be added. The tofu is simmered until the tiny holes inside are numerous, making it spongy like plastic foam. The vendor scoops the tofu into a bowl and adds scallions, chili, MSG, five-spice powder, and other seasonings, resulting in an incredibly delicious flavor. This dish is best enjoyed hot, which enhances its taste. It can be served as a staple food or a side dish, and is one of the uniquely flavorful snacks in Linhai.