Divine Water Tofu Pudding

Divine Water Tofu Pudding

　　The tofu pudding of Mount Emei is famous, largely because of the high quality of the water here. Su Dongpo called it “spring flowing beyond the clouds,” describing the spring water as spring that flows from beyond the clouds.

　　　　The tofu pudding made with this water is as white as jade, soft and tender, neither greasy nor mushy. Eating Mount Emei’s Divine Water Tofu Pudding must be paired with a bowl of “dipping sauce,” which is absolutely essential.

　　　　The dipping sauce is the “soul” of Divine Water Tofu Pudding. It is made with a secret blend of fragrant oil, Chinese prickly ash oil, Sichuan peppercorns, mashed garlic, monosodium glutamate, and chopped scallions. The Divine Water Tofu Pudding is fragrant, refreshing, and mouthwatering—truly a fine vegetarian delicacy. The delicate fragrance of the tofu combines with the spicy kick of the dipping sauce, the two flavors dancing on the taste buds, leaving you craving more than just one bowl.

　　　　　　The raw soybeans used in Mount Emei’s Divine Water Tofu Pudding come from pollution-free soybeans sourced in the mountainous areas of Mount Emei, and the water used to grind the tofu is spring water from Mount Emei.