Five-Spice Aromatic Tofu

Five-Spice Aromatic Tofu

　　Legend has it that during the Qing Dynasty, Emperor Qianlong traveled to the south of the Yangtze River and passed through Zouma Street in Shuangfeng. There, he tasted the local restaurant’s “spinach water tofu soup” and was quite impressed. Upon returning to the capital, he asked his imperial chefs to recreate the dish, but none could replicate it. He then ordered an attendant to revisit Zouma Street along the same route. The attendant returned with a dried tofu that was convenient for travel, which earned high praise from the emperor. Since then, the dried tofu was listed as a tribute. At that time, one piece of the dried tofu could be sliced into seven layers as thin as cicada wings, rolled into tubes or ropes for easy carrying. The “Mao” brand aromatic tofu from Peng Lanmao Workshop and the “Sheng” brand aromatic tofu from Longshengtai Workshop were especially famous. According to the *Xiangxiang County Annals*, during the Ming Dynasty, people in Yongfeng Town were already making Five-Spice Aromatic Tofu to offer to the Nine Heavens’ Life Governor during the Lunar New Year.

To make Five-Spice Aromatic Tofu, high-quality soybeans from the Yongfeng area are selected and go through processes such as shelling, soaking, grinding, filtering, steaming to a yellow state, blending, molding, and pressing. Then, chili powder, chili oil, sesame oil, soy sauce, and salt are evenly sprinkled on top, followed by continuous baking for 24 hours. The final product boasts all five flavors—spicy, sweet, salty, fragrant, and savory—and is believed to have health benefits such as aiding weight loss, reducing blood lipids, improving digestion, strengthening teeth, and promoting overall wellness. It has become a beloved local delicacy enjoyed by both residents and visitors.