Imperial Tofu

Imperial Tofu

　　Imperial Tofu

　　Imperial Tofu, commonly known as "stuffed tofu," is said to have been created by a chef surnamed Huang during the Ming Dynasty and has a history of over 600 years. In the early Ming period, "stuffed tofu" was sent to the capital as a tribute dish every year. After tasting it, Emperor Zhu Yuanzhang highly praised it, and Chef Huang later entered the imperial palace to become a royal chef. The preparation method of stuffed tofu is meticulously crafted, requiring one to "pass three checkpoints" (selecting ingredients, making the dish, and controlling heat) and "go through four steps" (preparing the tofu, beating egg whites, frying in oil, and simmering the sugar glaze). Stuffed tofu tastes like cherries, crispy on the outside and tender inside, refreshing, delicious, and rich in nutrients, making it a fine dish for banquets.