Jiangkou Dried Tofu

Jiangkou Dried Tofu

　　Dried tofu is one of the traditional foods of the people in Jiangkou. It boasts unique colors, aromas, and flavors, and is made using distinctive methods with a long history. The unique taste of Jiangkou dried tofu comes from three factors: first, the use of pure well water from Longjin Pavilion; second, it undergoes ten intricate processes — soaking the beans, grinding them into pulp, filtering the pulp, boiling the pulp, coagulating the milk, placing it in molds, soaking in brine, cutting into pieces, skewering, and air-drying — making its craftsmanship truly unique and meticulous; third, during the skewering process, small pieces are first placed on bamboo trays shaped like conical hats, air-dried to about eighty percent dryness, and then sun-dried, resulting in tender yellow, transparent square pieces.

Jiangkou dried tofu can be enjoyed in various ways: it can be eaten directly and slowly savored for its fragrant and chewy taste; it can also be deep-fried until crispy, offering a texture similar to that of crispy dried meat skin but even crunchier; or it can be soaked, shredded, and stir-fried with meat, resembling shredded squid in appearance and offering a unique flavor. For many years, dried tofu has remained a favorite among the people of Jiangkou and is considered an excellent gift for friends and visitors.

The dried tofu street at Longjing Pavilion in the northern part of the town is widely known for the beautiful scenery created by the conical bamboo hats used to air-dry the tofu, which hang under the eaves of the local Tujia-style houses. This spot was once specially featured in a rural tourism program by China Central Television, making it one of the most representative local specialties of Jiangkou.