Songtao Lanhuaqiao Rice Tofu

Songtao Lanhuaqiao Rice Tofu

　　Songtao’s “Lanhuaqiao Rice Tofu,” first produced in the late Qing Dynasty during the Guangxu reign, is famous for its bright color and delicious taste. Its main ingredients are made from “oil-sticky” rice from Xiangshui Cave in Shichang and spring water from the same cave, ground into pulp and boiled, hence it is also known as “Oil-Sticky Flavorful Rice Tofu.”

　　　　Xiangshui Cave is one of the “Eight Scenic Spots of Liaogao in Songtao,” namely “Flying Springs at Xiangshui.” This place is blessed with a mild climate and pure spring water. The “oil-sticky” rice grown within three kilometers downstream from the cave entrance is known for being “as white as jade, as round as pearls, and as fragrant as zongzi (sticky rice dumplings).” During the Qing Dynasty, it was once served as tribute rice to the imperial court. An ancient poet once wrote: “A land of eminent people with flying springs, blessed to produce oil-sticky rice; its fine color and taste make it a rare delicacy, presented to the emperor as tribute.” Though the title of “tribute rice” has lasted a long time, its prestige has never faded. Even today, during autumn harvest, special storage is ordered for this rice to prevent mixing with other varieties—clearly showing its uniqueness. Locals use this rice to make rice tofu, adding just a few seasonings, which gives it a unique flavor. When introduced at local markets for trial sales, everyone who tasted it praised it highly, and thus “Oil-Sticky Flavorful Rice Tofu” got its name.

　　　　Around the 1930s, Huang Changgui, a chef from the southern gate of Liaogao Town (nicknamed “Lanhuaqiao”), who was skilled in cooking, improved the entire production process of this rice tofu—from rice milling and pulp making to cooking—making it emerald green in color and elastic in texture. When cut into small cubes, they remain tender even after prolonged boiling, maintaining their shape and color. When further seasoned with pepper powder, ginger, scallions, red chili powder, and crisp pork floss, the dish becomes delicate and delicious. Every day it hit the market, customers flocked to buy it, making supply unable to meet demand. In the past, when entertaining guests in the county town, early meals were often chicken-noodle soup with fine noodles, evening banquets featured formal multicourse meals, and midday snacks were cakes and pastries. But ever since Lanhuaqiao Rice Tofu came on the scene, guests began requesting it instead of the morning noodles or afternoon tea. By evening, even a table full of delicacies seemed lackluster in comparison. Local students who went abroad for further studies or merchants and travelers who moved far away—including those from Songtao now residing in Hong Kong, Macau, Taiwan, the United States, and Europe—often mention Lanhuaqiao Rice Tofu fondly when writing home, treasuring it as a precious memory.

　　　　After the liberation, unfortunately, Chef Huang Changgui passed away, and none of his family members were involved in the food business, which nearly led to the disappearance of this unique snack. Later, Long Bei, an experienced chef from Guantian Street, relying on his recollections of that time and with the help of Chef Huang’s widow recalling the recipe, plus years of his own experimentation, finally succeeded in preserving this distinctive flavor. In 1987, Chef Long participated in a provincial and regional gourmet snack competition, winning the “Tongren Regional Gourmet Snack” award and the “Guizhou Provincial Gourmet Snack” second prize, and was also invited to take part in a food exhibition across five provinces. It received widespread acclaim. Since then, Songtao’s Lanhuaqiao Rice Tofu has become widely renowned.