Pingyao Tofu Pudding

Pingyao Tofu Pudding

　　Tofu pudding is a distinctive snack from Pingyao, beloved by many for its affordability, convenience, and delicious taste. It has remained popular for hundreds of years.

　　 Pingyao tofu pudding is particularly unique for its “thick sauce” (“da lu”), made by simmering premium vermicelli, soybeans, starch, and various seasonings. When served, a copper pot is placed inside a lidded wooden box, with a charcoal brazier underneath to keep it warm. To eat, the vendor pours the vermicelli, soybeans, and thick sauce from the copper pot over the tofu pudding. Then, a spoonful of the soft tofu is ladled into the bowl. The result is incredibly tender, aromatic, and warming—leaving diners feeling cozy and reluctant to leave.

　　 In Pingyao, tofu pudding actually has two common names. Generally, “tofu pudding” refers to a bowl where the thick sauce is mixed with the tofu. If it’s just the tofu on its own, it’s usually called “lao doufu” (old tofu). In Pingyao, tofu pudding vendors typically sell in one of two ways. One involves two large copper pots placed on a tricycle, with the vendor pedaling around neighborhoods and stopping at doorsteps, often accompanied by a small speaker playing the tune “Only Mom is the Best in the World.” They usually come out in the afternoon, when students and workers are back from school or work, making it the perfect time for a warm, filling bowl of tofu pudding.

　　 The other method is the more traditional one. Typically, two large square tables are used, each with a big copper pot on top. The left half of the pot holds the thick sauce, while the right half contains the tofu. The thick sauce here is distinct from those found elsewhere—it includes finely cooked soybeans, kelp, dried shrimp, and vermicelli. Both the sauce and the tofu are kept hot thanks to a constant flame beneath the pot. Nowadays, many vendors also add peeled smoked eggs to the sauce, keeping the eggs warm as well.

　　 Nearly every person in Pingyao loves tofu pudding. When the vendor sets up several long benches around the large copper pot, they quickly fill up with customers. When business gets busy, the vendor deftly serves with their left hand holding small bowls and their right hand scooping the thick sauce first, then adding a slice of tofu, a bit of chive flower, a dash of chili oil, and finally a drop of sesame oil. A steaming, fragrant bowl of tofu pudding is presented—vivid with its savory sauce, white tofu, green chive flowers, and red chili oil. One spoonful is an unforgettable taste experience.