Wuxue Doufu Pao

Wuxue Doufu Pao

　　Wuxue Doufu Pao is a specialty of Wuxue City, Huanggang, Hubei Province. With a smooth exterior and a porous, springy interior created by deep-frying, Wuxue Doufu Pao has long been used to accompany stewed or braised meat dishes in both urban and rural areas of Wuxue. Locals commonly refer to these dishes as “Doufu Pao Stewed Meat” or “Doufu Pao Braised Meat.”

　　Wuxue Doufu Pao is made by cutting dried tofu into long strip or square shapes, processing them, and then deep-frying them in cooking oil. The long, finger-thin variety is called Chicken Claw Doufu Pao, while the square-shaped ones are known as Round Doufu Pao. They are also referred to as tofu fruit—specifically long tofu fruit or round tofu fruit. In Wuxue markets, the long, chicken claw-style Doufu Pao is more commonly sold. Wuxue Doufu Pao features a smooth exterior and a porous, spongy interior formed through deep-frying. As a result, dishes such as Doufu Pao Stewed Meat or Doufu Pao Braised Meat have a long history in Wuxue’s urban and rural cuisine, where locals commonly call them “Doufu Pao Stewed Meat” or “Doufu Pao Braised Meat.” After simmering in broth or being braised until tender, the exterior of the Doufu Pao becomes soft, while the porous interior retains the savory juices. When cooked in an earthen hot pot, the flavor becomes even richer and more delicious the longer it simmers, offering a taste quite distinct from ordinary tofu-based dishes. For this reason, Doufu Pao Stewed or Braised Meat has become an essential dish during holidays and when entertaining family and friends in Wuxue. In recent years, Wuxue Doufu Pao has stepped out of obscurity, gaining recognition in markets across Meichuan, Yuchuan, Kanjiang, and Wuxue subdistricts. It has earned a reputation as a natural “green food.”