Yuhuang Temple Tofu Skin

Yuhuang Temple Tofu Skin

　　A delicate fragrance wafts from the pot, essence gathers into golden rolls.

　　　　Delighting in this rare plant-based meat, tofu blossoms on Maiqiu Slope.

　　　　Tofu skin is a traditional local delicacy, especially prized in Yudong Village, Yuhuangmiao Town. As thin as paper, tough as tendon strips, it boasts a rich color, delicious taste, and great value. Cold, hot, meaty, or vegetarian dishes made with tofu skin are so fragrant they make your mouth water. The reason Yuhuang Temple Tofu Skin tastes so sweet and delicious lies in its production process. According to industry insiders, making a single batch involves grinding soybeans, boiling the mash, filtering, coagulating, and lifting the skin—over 70 sheets of tofu skin are skimmed from one pot. This is followed by pressing out the water, stretching the skin, and boiling it, all done at a high temperature of 40°C. Freshly lifted from the cloth, the tofu skin is bright yellow and springy. If you were to ball it up like a handkerchief and toss it onto a cutting board, the smooth skin wouldn’t crack or lose any corners. It’s a completely green food, with no chemical additives, ensuring peace of mind with every bite. Unlike the raw tofu skin found in markets, Yuhuang Temple Tofu Skin is specially smoked, making it ready to eat whether cold-mixed, stir-fried, or served hot—it’s a delightful addition to any meal. Excerpted from *Idle Studio Master’s “One Hundred Odes of Shanghe”*