Matian Tofu

Matian Tofu

　　When talking about food during the New Year, one must mention the uniquely flavorful Matian Tofu. It has become a signature dish in Yongxing and even throughout Chenzhou.

　　It is said that Matian Tofu mainly uses soybeans and gypsum as ingredients and is processed using the southern method of “gypsum coagulation.” It undergoes a series of intricate production techniques and boasts unique characteristics. The tofu produced here is known for being white, tender, fine-textured, fresh, and resilient. Though it may look as if it could fall apart in the wind, it is actually quite elastic when held and won’t crack even with some handling. The craftsmanship of making Matian Tofu has been passed down through generations and has a history of over a hundred years.

　　Matian Tofu comes in a rich variety, including fresh and tender water tofu, smoked golden dried tofu, fried oil tofu, and stuffed stuffed tofu. Golden dried tofu emphasizes the “smoking” process, using oil-tea husks as fuel. Whether the smoked water tofu turns golden yellow depends on mastering the heat and timing of flipping. Too much smoke turns it black, too little and it doesn’t brown—mastering the technique requires guidance from an experienced master and long-term practice. When sliced, golden dried tofu reveals a golden exterior with a white interior, resembling a piece of “gold-wrapped jade” artwork. Stuffed tofu is a variation derived from regular tofu, something one might only have enjoyed during festivals as a child. Both Huizhou cuisine and Hakka cuisine feature stuffed tofu, though in Huizhou cuisine it’s commonly called “stuffed tofu.” Whether the two share the same origin is unclear, but according to Hakka tradition, it’s because flour was unavailable in the south, so tofu was used to wrap fillings—essentially tofu dumplings. In the Matian area and broader Chenzhou region, stuffed tofu is typically made with oil tofu and stuffed with various fillings, categorized into vegetarian and meat versions with over ten varieties. Vegetarian stuffed tofu usually contains glutinous rice, shiitake mushrooms, dried bamboo shoots, lotus seeds, and more, while meat-filled versions use fresh lean pork with additional ingredients such as cured pork, cured fish, cured sausages, and mushrooms.

　　There are numerous cooking methods for Matian Tofu. Dishes such as braised water tofu with bighead carp head, fried stuffed tofu, and braised white tofu are all exquisitely colorful, fragrant, and delicious, leaving you wanting more. Fried stuffed tofu involves coating the prepared stuffed tofu in a batter made of eggs and flour, rolling it in paste on all sides, then deep-frying it in tea oil until golden, crisp, and fragrant—like freshly baked gold bricks. After steaming, it’s drizzled with spices, and with the rising steam, the aroma is simply irresistible. During the Spring Festival, this dish is especially popular. Aside from its delicious taste, eating stuffed tofu is also symbolic—referred to as “embracing a gold brick,” implying the wish to bring home wealth and fortune.