Spring Water Tofu Pudding

Spring Water Tofu Pudding

　　Spring Water Tofu Pudding

　　　People love tofu pudding because it is nutritious and appetizing. But the spring water tofu pudding from Mount Wawu takes it to the next level.

　　The spring water on Mount Wawu is crystal clear and entirely free of pollution. Drinking this water regularly can even beautify your skin, preserve youth, and promote longevity. The tofu pudding from Mount Wawu is made using the mountain’s spring water and soybeans grown by local farmers.

　　The first step in making it is selecting the finest soybeans. The people of Mount Wawu are extremely careful when choosing soybeans, inspecting them one by one—they reject shriveled beans, moldy ones, small ones, and even those with off-colors. Then the soybeans are soaked in spring water for four hours. Too short a time, and the water won’t fully penetrate the beans; too long, and the unique flavor will be lost. Grinding the soybeans is the most beautiful part of the process, usually done together by handsome guys and pretty girls. A young man, hands on his hips and one hand turning a stone mill about 40 centimeters in diameter, works alongside a beautiful Qiang girl dressed in pink ethnic clothing. She rolls up her sleeves to reveal arms as fair as fresh lotus roots, holding a wooden ladle. With skillful movements, she gently pours golden soybeans mixed with clear spring water into the turning mill. As the mill rumbles, the spring water and soybeans merge inseparably, like a devoted romance, transforming into pure, unblemished soy milk. When the young man gets a bit out of breath, the young woman gently helps him turn the mill with one hand while continuing to rhythmically add more “happiness” with her ladle—a truly sweet and loving scene.