Yingshan Fried Tofu

Yingshan Fried Tofu

　　It is said that Yingshan Fried Tofu has a history of about 200 years. During the Xianfeng reign of the Qing Dynasty, Huang Wencai, a resident of Xiaqiao Township in Yingshan County, began producing fried tofu. By the end of the Tongzhi reign, he moved to Wenxing Street in the county town to continue the business. By the late Qing and early Republican period, there were over ten producers of fried tofu, with sales spreading both within and outside the province, gaining considerable fame.

　　The main ingredient of fried tofu is soybeans, which are processed through multiple steps including grinding into soymilk, molding, and deep-frying. Each piece of fried tofu is roughly eight cubic centimeters in size, golden in color, with a smooth outer skin and a net-like interior. It is fine, soft, dense, and elastic — it can be easily molded into a ball when pinched but will return to its original shape when released. It can be stored for a month without molding or spoiling. It can be used as a main dish for steaming, stir-frying, or stewing, or as an ingredient in various meat dishes. It is a versatile delicacy suitable for both meat-based and vegetarian banquets. When stuffed with meat and steamed, it becomes a famous banquet dish; cut into cubes, it serves well as an ingredient for soups or stews, imparting a fragrant broth and remaining tender even after long cooking. Sliced and stir-fried with shredded pork, bean sprouts, or glass noodles, or served cold mixed, it offers an even richer flavor.

　　Yingshan Fried Tofu comes in two types: dry and wet. The type soaked thoroughly in water after frying is called “water fried tofu,” intended for fresh consumption. Dry fried tofu is easier to store and carry, and is often purchased by Yingshan natives living abroad or by traveling merchants as a premium gift for family and friends.

　　Source: Yingshan County Tourism Bureau