Jiangkou Rice Tofu

Jiangkou Rice Tofu

　　Jiangkou rice tofu is tender yellow and bright, crystal clear, and can be sliced, cut into strips or chunks, or made into shrimp rice tofu. Paired with Jiangkou’s specially made chili oil, vinegar chili, and seasonings, it has a tangy, spicy, and numbing flavor, smooth and soft in texture, suitable for both cold and hot preparation. It is one of the popular local snacks enjoyed by all ages in Jiangkou.

　　The main ingredients of Jiangkou rice tofu are tribute rice from Fanjing Mountain and rice straw ash or tung shell ash. First, the rice straw ash or tung shell ash is soaked in an appropriate amount of water to turn it into alkaline water. Then the tribute rice from Fanjing Mountain is soaked in the alkaline water for several hours before being ground into a paste, cooked into a thick batter, and shaped into round or strip forms. It is then steamed over high heat to become rice tofu.

　　Visitors to Jiangkou who have tried the rice tofu all speak highly of it, and it has become one of the well-known local specialties both within and outside the province.

　　In Jiangkou County, rice tofu from Qufu Alley has become a hallmark of the local food culture. As time flows on, the old streets remain unchanged, the flavors stay the same, and generations of people continue to uphold traditional methods without losing sight of their roots.

　　How to Make Rice Tofu

　　Main ingredient: aged indica rice. Secondary ingredients: rice straw ash (natural alkali), cooking oil.

　　Preparation method: 1. Burn glutinous rice straw into ash, mix with boiling water to make alkaline water. Select high-quality rice, wash it clean, soak it in the alkaline water for 1 to 2 days; 2. Grind the soaked rice finely with a stone mill, stir it in a pot over low heat until it solidifies; 3. Quickly remove from the pot, then mix with refined oil and knead into shape; 4. Steam over low heat for more than 2 hours, then let cool.

　　The cooled rice tofu can be stored in clean water. When ready to eat, take it out, cut it, and cook it until soft. It is soft, tender, elastic, and good for digestion.

　　Key points for making rice tofu: The alkali must be natural alkali made from burning glutinous rice straw; steam using firewood, place the rice tofu layer by layer to allow steam to penetrate for better flavor; the entire dehydration process must involve quick kneading and sealing to ensure the tofu sets promptly, maintaining its chewiness.