Baixi Water Tofu

Baixi Water Tofu

　　Xinhua’s Baixi water tofu is snow-white in color, tender in texture, holds its shape even after prolonged cooking, and tastes deliciously fresh. It enjoys the reputation of “Travel the world over, but Baixi water tofu is the best.”

　　The superior quality of Baixi tofu is closely linked to the exceptional quality of its water. Legend has it that when Emperor Qianlong of the Qing Dynasty traveled through southern China and passed by Baixi Town, he tasted the water tofu and praised it highly. When asked why it was so good, the locals explained: by the Baixi River, on Baxian Street, there is a well containing a dragon that often spurts out “dragon saliva” — water that is crystal clear, cool, and refreshing, unlike any other. Emperor Qianlong immediately named it “Golden Hall Well.” Baixi water tofu is made using the water from this Golden Hall Well. Many outsiders have come specifically to learn the craft, but the tofu they make back home never quite matches the taste of Baixi’s.

　　There are many ways to enjoy Baixi tofu. Fresh, tender water tofu served in a broth, seasoned with scallion leaves, ginger, and other ingredients, is colorful, fragrant, and delicious, especially noted for its freshness and aroma — it refreshes the mouth and leaves a lingering aftertaste. Mixing live loaches with fresh tofu, then heating the pot causes the loaches to burrow into the tofu, resulting in a uniquely sweet and savory flavor. Fish jelly tofu is an essential dish for the New Year in the Baixi area. It is made by cooking fresh carp with tofu and white chili, then freezing it before serving — it melts in your mouth.