Yuci Tofu Pudding

Yuci Tofu Pudding

　　As one of the “Three Treasures of Yuci,” tofu pudding has endured for hundreds of years and remains a favorite among locals. Its uniqueness lies in the preparation of its thick sauce (“da lu”).

　　 In the Qing Dynasty, Bai Haima from Xiaodongguan in Yuci gained fame for making tofu pudding. His version consisted of three components served in “three pots.” The large copper pot held a savory broth made from premium cellophane noodles, soybeans, starch, and various seasonings. When serving, the copper pot was placed in a lidded wooden frame and kept warm with a charcoal basin beneath. The second pot, a hotpot-style container, simmered meatballs, pork slices, and fried tofu slices. Meanwhile, a large earthenware pot about a foot in diameter—commonly called a “pi guo” (skin pot)—held the soft tofu pudding. To enjoy it, a spoonful of the tofu pudding was first placed at the bottom of the bowl, topped with the cellophane noodles, soybeans, and broth from the copper pot, then layered with meatballs, pork slices, and fried tofu from the hotpot, and finally drizzled with a few drops of sesame oil. With its light brown color and rich aroma, it is especially enjoyable in winter.