Yingshan Oil Tofu

Yingshan Oil Tofu

　　Yingshan Oil Tofu

　　　It is said that Yingshan oil tofu has a history of about two hundred years. During the Xianfeng era of the Qing Dynasty, Huang Wencai, a resident of Xiaqiao Township in Yingshan County, began producing oil tofu. By the end of the Tongzhi era, he moved to Wenhua Street in the county town to continue the business. In the late Qing and early Republican period, there were already more than ten producers of oil tofu, which was sold both within and outside the province and enjoyed a high reputation.

　　The main ingredient of oil tofu is soybeans, which are made through multiple processes such as grinding into soy milk, pressing into tofu blanks, and deep-frying. Each piece of oil tofu is about eight cubic centimeters in size, with a golden-yellow color, smooth outer skin, and an interior resembling a fine mesh. It is soft, tender, and elastic—when squeezed into a ball, it will return to 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, making it a versatile choice for both meat-based and vegetarian banquets. Stuffed with minced meat and steamed is a famous dish for banquets; cut into cubes and used in soups or stews, it imparts a fragrant taste and remains tender even after long cooking. Sliced and stir-fried with shredded pork, bean sprouts, and cellophane noodles, or served cold mixed, it offers an even richer flavor.

　　Yingshan oil tofu comes in two types: dry and wet. The variety that is soaked in water after frying is called water oil tofu, which is meant for fresh consumption. Dry oil tofu is convenient for storage and carrying, and is often purchased by Yingshan natives living abroad or traveling merchants as a premium gift for family and friends.