Qianyan Tofu

Qianyan Tofu

　　Qianyan Ancient Town is located in the southern suburbs of Guiyang City, approximately 29 kilometers from the city center. Local specialties include Qianyan tofu, rice tofu, braised pig’s trotters, rose candy, and farmhouse meals.

　　Among the snacks in Qianyan Ancient Town, the most uniquely flavorful is the tofu puff. On the vendor’s stall sits a charcoal brazier, with an iron rack holding a pile of freshly roasted tofu puffs. One hand holds a fan to stoke the fire, while the other uses chopsticks to flip the puffs on the rack. All you need to do is take a freshly roasted tofu puff, tear it open, dip it in the sauce, let it soak up the flavors, coat it with chopped scallions and chili peppers, and then enjoy to your heart’s content. If you happen to enjoy a drink, eating and drinking with the freshly grilled tofu puffs is so satisfying you might find a thousand cups still not enough.

　　Tofu puffs are a unique local snack in Qianyan and have remained popular for over a hundred years. When visiting the town, you’ll often see families gathered around a stove, happily munching on grilled tofu puffs. The supply can’t keep up with the demand, leading to a delightful “scramble” for the last pieces.

　　Eating tofu puffs depends on two key conditions

　　　　First, the tofu puffs must be of good quality and authentic in taste; second, the dipping sauce must be excellent.

　　The quality of tofu puffs largely depends on their fermentation process. First, tofu blocks are cut into small cubes about three-tenths of an inch thick and one inch square. After they dry slightly, they’re treated with alkaline, then placed in a container to “ferment and sour.” Getting the fermentation time right is crucial — too short and the sourness isn’t strong enough, resulting in bland taste; too long and the tofu becomes over-fermented, mushy, and unpleasant. Typically, two to three days in hot weather suffices, while colder weather requires slightly more time. Well-fermented tofu puffs puff up when grilled, and when torn by hand, the inside resembles shredded chicken, soft, moist, chewy, and full of aroma. Only such tofu puffs can be considered top quality.

　　The dipping sauce is made with chopped scallions, salt, vinegar, and crushed chili peppers. Traditionally, the vinegar used was “Shuanghua Lacquer Vinegar” produced by the Zeng family’s Sanshengzhai in Qianyan. This vinegar has a pure, moderate acidity with a distinctive fragrance, making it ideal for dipping sauces. It usually comes in three grades: top-grade (Shuanghua Vinegar), medium-grade (First Vinegar), and lower-grade (Second Vinegar). Most street vendors use the second-grade variety. The chili peppers in the sauce also require careful preparation. First, dried chili peppers are slowly roasted over a low flame until the skin turns slightly charred but the inside remains red. They’re then cooled to become crisp, ground into a fine powder — but not into a paste. Freshly made crushed chili offers even better aroma.

　　Even with high-quality tofu puffs and excellent dipping sauce, improper eating methods can still prevent you from enjoying their full flavor. The key is to achieve the balance of “salty, spicy, and hot.” Salty means the saltiness should be strong; spicy means the chili used should be both hot and fragrant; hot means eating them while they’re fresh off the grill. When you get a freshly grilled tofu puff, tear it open while it’s hot, dip it immediately into the sauce — the burst of aroma will hit you even before the first bite.

　　Preparation Method

　　　　Ingredients: 250g Qianyan tofu

　　Seasonings: cooking oil, salt, five-spice powder, dried chili peppers, MSG, Sichuan pepper powder, and other seasonings to taste

　　Knife skills and prep: Wash the dried chili peppers, place them in a pan, and stir-fry over low heat until fragrantly crisp. Then grind them into chili powder. Mix with salt, five-spice powder, MSG, and Sichuan pepper powder to make a five-spice chili blend for later use.

　　Cooking method: Deep-fry. Wash the tofu and deep-fry it in oil heated to 70% temperature until golden brown. Remove and plate, serve with a side of five-spice chili dip.

　　Golden in color, crispy, spicy, and fragrant