Zunyi Tofu Pudding Noodles

Zunyi Tofu Pudding Noodles

　　Zunyi Tofu Pudding Noodles is a unique creation of the people in Zunyi. The noodles are topped with a lump of snow-white tofu pudding and soaked in soy milk. Tofu pudding, also called water tofu in some regions, is made using the sour brine left from the previous tofu-making process after it's been stored for several days. This sour brine is used to coagulate the tofu, giving it a milder taste free from the bitterness of gypsum or brine. It's more tender than regular tofu and firmer than tofu curd. Legend has it that it originated during the Guangxu period of the Qing Dynasty. Initially, it was a vegetarian noodle dish offered by a charitable family specifically for visitors who came to burn incense at Xiangshan Temple. As a result, the profit margin was kept low. Many contributed their ideas and recipes to improve its flavor. By the time of the Republic of China, it had evolved into the authentic Zunyi Tofu Pudding Noodles, enjoying brisk business. The toppings and way of eating these noodles are unique. The noodles are made from premium flour mixed with a proper amount of local alkali, then repeatedly kneaded and stretched by hand to form thin, translucent wide noodles. After being boiled, they turn out neither too soft nor too hard. They're served in a bowl of soy milk with a layer of tender tofu pudding on top, plus a side of spicy sauce. The spicy sauce comes in two versions—vegetarian and meat-based—and is carefully prepared. The vegetarian version includes five secret seasonings, while the meat version also contains diced lean meat, chicken, peanuts, tofu skin, and dried shrimp. The taste is delicious, and diners usually pick up bits of tofu pudding and noodles to dip into the spicy sauce.

　　Ingredients: 100g egg noodles (wide noodles), 25g cooked chicken cubes, 15g fried peanuts, 50g silky tofu pudding with brine, appropriate amount of soy milk.

　　Seasonings: chili oil, soy sauce, MSG, minced ginger, mashed garlic, coriander, chopped scallions, and others as needed.

　　Preparation Method: Boiling. Mix refined flour with eggs and a small amount of alkaline water, knead into dough, roll out, and cut into wide noodles. Boil the noodles in boiling water until cooked, then remove and place in a bowl. Ladle in hot soy milk and top with tofu pudding. In a dipping bowl, mix stir-fried chicken cubes, chili oil, soy sauce, fried peanuts, MSG, minced ginger, mashed garlic, chopped scallions, and coriander. Serve for dipping.

　　Flavor Profile: Soft, smooth, and slippery, with a rich and spicy aroma—this distinctive dish is a famous snack in the Zunyi area.

　　Cooking Tips: Don’t cook the noodles for too long; use freshly rolled wet wide noodles.