Buckwheat Ash Tofu

Buckwheat Ash Tofu

　　The buckwheat ash tofu produced in Bianyang Town, Luodian County, is truly one of a kind in China and is a highly reputable local delicacy. Dishes made with it are fragrant, tender, and delicious. Owing to its unique flavor, it is deeply loved by the general public.

　　Buckwheat ash tofu is only produced on the streets of Bianyang Town. If made elsewhere, its texture and taste cannot compare to the authentic buckwheat ash tofu from the original place—just as the "national liquor" can only be brewed in Maotai Town with that specific water. Similarly, only this place, this water, and this buckwheat ash can produce this particular tofu. The reason remains to be discovered by experts. This tofu can be pan-fried, stir-fried, deep-fried, or sautéed. Because of its unique flavor and excellent reputation, it is popular in the surrounding four counties and sells well in the prefectural capital and provincial city. Since it is still made in the traditional manual way, the production is limited, and thus it is in constant high demand throughout the year.

　　There is also an interesting legend about the origin of buckwheat ash tofu: It is said that in the early years, there was a small household in Bianyang Town. The husband worked away from home all year round, and aside from farming, the wife tirelessly made and sold tofu. One noon, before going out to sell tofu, she left a piece on a wooden tray planning to take it back for home use. In the evening, after selling the tofu and returning home, the wooden tray from the millstone was gone, and so was the tofu. Puzzled, the woman heard meowing from the roof beam. Looking up, she saw two cats playing and chasing each other on the beam. “Could it be those two cats?” she wondered. Approaching the mill frame, she found the wooden tray fallen beside it—and the tofu buried in a basket filled with buckwheat ash next to the frame. The white tofu had turned black. The woman was at a loss—throwing it away felt wasteful, but eating it seemed risky. After hesitating for a while, she decided not to discard it. She rinsed off the buckwheat ash with water, cut the tofu into pieces, and pan-fried it. Suddenly, a delicious aroma wafted through the air. Upon tasting it, she found it fragrant, tender, refreshing, and uniquely flavorful. Though surprised, she worried about any possible adverse effects. The next morning, however, she woke up feeling refreshed and energized. Overjoyed, she made it the same way several more times, each time achieving the same wonderful results. Word spread quickly—from one person to ten, then to a hundred. Thus, buckwheat ash tofu became a specialty side dish of Bianyang, gaining fame both within and beyond the county.

　　In December 2004, Phoenix TV Chinese Channel from Hong Kong visited Luodian to showcase its local culture. They made a special trip to Bianyang to try buckwheat ash tofu and were full of praise after tasting it. The filming crew captured the entire production process of the tofu, and Phoenix TV introduced this miraculous buckwheat ash tofu to the world through television.