Deep-fried Hairy Tofu

Deep-fried Hairy Tofu

　　Dadong has a very famous snack—deep-fried hairy tofu. As the saying goes: “Huizhou hairy tofu, so delicious you won’t even spit it out if you get slapped.” Accompanied by the crisp rhythm of bamboo clappers going “tā dǔ dǔ tā,” the fragrant and uniquely prepared Huizhou hairy tofu vendor’s stall is always surrounded by many diners. They gather around the portable stove, watching as strips of furry, velvety tofu are placed into a hot flat-bottomed oil pan. Immediately, a sizzling sound fills the air, followed by the rich aroma of fermented beans wafting over—truly an appetizing delight that’s hard to resist. Soon, pairs of chopsticks reach into the pan, picking up strips of the golden, crisp, tiger-skin-like fried hairy tofu. Praises like “so hot!” “so fragrant!” and “so delicious!” come one after another.

　　It is said that the making of hairy tofu is quite meticulous. First, high-quality soybeans are used to make white, smooth, tender, and slippery tofu blocks. These are then cut into strips approximately 12×6×3 centimeters in size, lightly sprinkled with salt, and placed on wooden racks woven with bamboo strips in a moist, warm environment. The setup is then covered with thick cloth and wooden boards. After 4 to 6 days, when the tofu develops a layer of fuzzy mold on its surface through fermentation, it is ready.