Tofu Pudding with Rice Noodles

Tofu Pudding with Rice Noodles

　　Tofu Pudding with Rice Noodles, a bean-based dish, features a white, delicate texture with a savory, spicy, and salty flavor. Cooking method: boiled. This is one of the famous snacks from Zigong, especially renowned for the version made by Qingrongsen in Ziliujing.

　　How to make Tofu Pudding with Rice Noodles: wXj

　　First, dissolve gypsum powder in water and place it in a vat. Grind soybeans into slurry, filter out the residue, boil the soy milk, and pour it in to make tofu pudding. wXj

　　Fine rice noodles made from sweet potato starch are blanched in a pot, placed in a bowl (30 grams per bowl), topped with tofu pudding, and seasoned with soy sauce, minced ginger, vinegar, chili oil, chopped scallions, MSG, sesame oil, and crispy fried soybeans to complete the dish. wXj

　　Key points: The tofu pudding should be white, delicate, and well-formed; the rice noodles should be finely made; and seasonings must be added generously to bring out the distinctive flavor. wXj

　　 wXj

　　Qingrongsen Tofu Pudding with Rice Noodles: wXj

　　During the Qing Dynasty’s Guangxu reign, Chen Qingrong opened a small eatery on Ziliujing’s main street, naming it Qingrongsen, which specialized in Tofu Pudding with Rice Noodles. The business has been passed down through generations and is now —. After more than 100 years of practice and refinement, the rice noodles have become as fine as silver threads, uniformly thick, white, soft, and tender; the tofu pudding is delicate and fragrant, paired with crispy fried soybeans. These three components come together to form Tofu Pudding with Rice Noodles. In August 1990, it was awarded the Provincial Flavor Snack Prize. wXj