and residue

and residue

　　　Soybeans are a treasure trove of nutrition—even the residue left after making tofu (the filtered soybean dregs), known as 和渣 (hézhā), is packed with nutrients and cherished by food lovers as a delicious dish.

　　In Linli, 和渣 is one of the most common and versatile green foods. The most popular version is 残菜和渣 (cán cài hé zhā). Typically, after a family hosts a wedding or funeral, to show gratitude for the help received from neighbors, they will offer a hearty mixed stew of 和渣 with leftover meat and vegetables in the pot. This is cooked over a wood-fired stove, filling the air with an enticing aroma and offering a refreshing taste. There’s also 和渣豆食 (hézhā dòu shí), which during Chinese New Year, after families make tofu, some of the 和渣 is cooked, fermented, and smoked into a fragrant preserved product. When eaten, it’s mashed with water and seasonings to become a delicious side dish that stimulates the appetite.

　　和渣 is a vegetarian dish with benefits for fitness and weight loss. Nowadays, as people's living standards continue to improve, 和渣 is gaining increasing popularity.