Zhou's Blood Tofu from Xinchang

Zhou's Blood Tofu from Xinchang

　　During the Yongzheng reign of the Qing Dynasty, Zhou Qicheng, located in Qingyuan City, began selling Zhou's Blood Tofu at his shop. It was the only blood tofu vendor in the Xinchang area. Later, he learned the craft from Ma Yingquan, a master of blood tofu from Fengdu County. Zhou's Blood Tofu gained great fame and became a renowned local snack in Xinchang, Dayi. In the early years of the Republic of China, it was inherited by Zhou Maoqing. Through practical experience and guidance from experts, he finally developed his own unique traditional techniques for selecting and preparing blood tofu. The characteristics of Zhou's Blood Tofu are: “exquisite craftsmanship, tender and delicious, high quality and authentic taste, pleasantly spicy and numbing, and a perfect integration of color, aroma, and flavor.” It is regarded as a fine delicacy in culinary arts. In 2002, Zhou's Blood Tofu applied for a patent with the national authorities, and the patent was approved under the number (3466365). Zhou's Blood Tofu from Xinchang is a “Dayi County Time-Honored Brand.”