Shijiao Tofu

Shijiao Tofu

　　Shijiao Tofu

　　Stuffed tofu is a common snack in the daily life of the Hakka people. The tofu is cut into small, about one-inch square pieces, fried briefly in oil, then removed and drained. Next, it is simmered over low heat in a meat broth seasoned with star anise, five-spice powder, chili, and other spices. Before serving, a sprinkle of pepper and chopped scallions is added, giving it an exceptionally delicious flavor. Xin Feng’s Shijiao is nestled deep within mountainous terrain—it was once a remote and impoverished village. Though the mountains were poor, the water was pristine, making it a place of beautiful waters in rugged hills. Thanks to the pure water quality, the tofu produced here is exceptionally tender and delicious. This dish has long been regarded as a delicacy, and there is even a folk saying: “The young lady of the imperial palace, the tofu flower of Shijiao,” comparing Shijiao tofu pudding to a noble young lady from the palace—an indication of just how exquisite it is.