Qingshui Tofu Pudding from Qinghe

Qingshui Tofu Pudding from Qinghe

　　Qingshui Tofu Pudding from Qinghe is a famous local snack in Yanbian County, Panzhihua City, Sichuan Province. Unlike traditional tofu puddings made with gypsum or brine, this version contains neither the taste of brine nor any bitterness. Instead, it features a rich flavor, tender texture, snowy white color, and a slight natural sweetness. When paired with the area’s uniquely spicy and savory seasonings, it offers a distinctive culinary experience.

　　Qingshui Tofu Pudding from Qinghe in Yanbian County, Panzhihua, Sichuan is widely renowned. Travelers who visit Qinghe Township to see the waterfalls and explore the Fairy Cave all praise the “Qingshui Tofu Pudding” after trying it. The preparation method of Qinghe Qingshui Tofu Pudding is largely similar to that of other types of tofu pudding, with one key difference: after pressing the tofu, the remaining water is drained, and then an appropriate amount of fresh soy milk is added while cooking it in the pot. Once boiled, it is ready to eat. Because no gypsum or brine is used, this soy milk has neither the taste of brine nor any bitterness. Instead, it features a rich flavor, tender texture, snowy white color, and a slight natural sweetness. Paired with the area’s uniquely spicy and savory seasonings, it offers a distinctive culinary experience. YJi

　　Preparation Method of Qingshui Tofu Pudding from Qinghe: YJi

　　[Ingredients] 3.75 kg of soybeans, 73.5 g of heated gypsum, 100 g of sesame paste, 20 g of mashed garlic, 10 g of ground Sichuan pepper, 50 g of cooked oil douban paste, 50 g of fermented black bean sauce, 50 g of mushroom soy sauce. YJi

　　[Method] YJi

　　1. Take 3.75 kg of soybeans, remove all dirt and impurities, wash them clean with water, and soak them in water for 6 hours. Then pour off part of the soaking water, grind the beans into an extremely fine paste, and pour the paste into a white cloth bag. Place the bag in a large bamboo colander, which is then put inside a large basin. Use your hand to squeeze out the soy milk into a wooden bucket. Put some clean water into the cloth bag and knead it vigorously again, squeezing out more soy milk. Repeat this process two or three times to extract all the soy milk and discard the residue, yielding about 41.5 kg of soy milk. YJi

　　2. Select solid layered gypsum, pry it into slices with a knife, remove all impurities, and roast it thoroughly over high heat until fully calcined. Then grind it into powder. YJi

　　3. Pour 750 g of water into a large pot, bring it to a rapid boil over high heat, and pour in 36.5 kg of soy milk. Once it boils, add 5 kg of previously simmered soy milk, let it sit for one minute, then quickly pour all the boiling soy milk into a wooden bucket. Clean a clay jar, add the powdered gypsum, mix it with 300 g of water, stir well, and spread it evenly around the inner walls of the jar. Then pour in the soy milk. At this point, a thick layer of snow-white foam about 5 cm high will form on top of the soy milk. Cover and let it sit for five minutes, then uncover. Insert a bamboo chopstick into the soy milk—if it stands upright without falling, the tofu pudding is ready. Otherwise, cover and let it sit for another five minutes. Then use a large flat plate to scoop the tofu pudding out of the jar in large pieces and transfer it into an iron pot. Place the pot over a small low flame, set four round flat plates weighing about 500 g each flat on top of the tofu pudding in the pot to press out some of the moisture, and the tofu pudding is complete. YJi

　　Two Ways to Eat Qingshui Tofu Pudding from Qinghe: YJi

　　One way is “Crossing-the-River Tofu Pudding”: scoop the tofu pudding into a soup bowl along with its juice, and serve it with individual condiment dishes for each person, each containing soy sauce, fermented black bean sauce, cooked oil douban paste, sesame paste, mashed garlic, etc. The other way is to make dry tofu pudding: scoop the tofu pudding into a serving bowl, drain the liquid, and serve it with soy sauce, fermented black bean sauce, cooked oil douban paste, ground Sichuan pepper, sesame paste, mashed garlic, etc. YJi