Liu Chenghu Tofu Pudding Noodles

Liu Chenghu Tofu Pudding Noodles

　　Liu Chenghu Tofu Pudding Noodles

　　The tofu pudding used in Liu Chenghu Tofu Pudding Noodles is uniquely made. First, the whey left over from the previous batch of tofu-making is stored to turn into sour soup, which is then used to coagulate fresh soy milk. This method produces tofu without the bitterness typical of gypsum or brine-coagulated tofu—finer than regular tofu and firmer than conventional tofu pudding. The accompanying seasonings are also distinctive: diced lean pork and chicken, mixed with squid and pickled mustard tuber, along with the right amount of sweet bean paste, broad bean paste, and other seasonings, then stir-fried in a blend of half lard and half vegetable oil. It’s topped with a few crispy peanuts and served in small bowls. The toppings are unusual: minced meat with sesame oil, cooked vegetable oil, fine chili oil, lard, fish-flavored vegetables, shredded ginger, chili flakes, chopped scallions, fried peanuts, and fried tofu cubes. Some versions even include squid, chicken cubes, and pig’s tendon, making diners feel that the flavor surpasses even the most beautiful scenery.