Lianghua Brine Tofu

Lianghua Brine Tofu

　　When it comes to the delicacies of Lianghua, besides preserved mustard greens, the local tofu is also quite famous. It is highly praised for its delicious taste, tender yet not brittle texture, and its combination of firmness on the outside with freshness inside.

　　Making tofu starts with selecting good ingredients—the quality of the soybeans directly affects the flavor of the tofu. For making tofu in Lianghua, locals generally use either locally grown soybeans or those from Hunan. After selecting the soybeans, they are first soaked in a vat, with the soaking time depending on the temperature and the amount of beans. Once the soybeans are well soaked, they are ground with water using an electric grinder, then filtered to remove the bean dregs, resulting in raw soy milk. Then comes the boiling stage, where steam is introduced into the raw soy milk to bring it to a boil.

　　After coagulating the soy milk with brine and stirring it into tofu curds, the final stage begins. The curds are gently scooped with a spoon into a wooden basin lined with cheesecloth. Once filled, the tofu curds are wrapped in the cloth, covered with a wooden board, and weighted down with stones to press out the moisture, resulting in tofu.

　　The most distinctive features of Lianghua tofu are its tough skin, tender texture, and rich bean aroma. Many tourists from Hong Kong, Shenzhen, and Guangzhou who have tried Lianghua tofu become repeat customers, often making special trips by car just to enjoy it. During peak tourist seasons, some restaurants can sell up to 30 kilograms of tofu in a single day. Some visitors from Shenzhen, Hong Kong, and Guangzhou even find one serving not enough and take home pan-fried tofu to share with family and friends.