Yangxian Vegetable Tofu

Yangxian Vegetable Tofu

　　Yangxian Vegetable Tofu is a specialty dish from Yangxian County, Hanzhong City, Shaanxi Province. Vegetable Tofu Congee is a traditional home-cooked meal in the Yangxian area. Though the preparation method is not complicated, it is favored for its accessible ingredients, delicate craftsmanship, delicious taste, and high nutritional value.

　　Legend has it that one day, Emperor Kangxi went incognito on a visit to Yangzhou and noticed every household, young and old, eating a type of porridge. This porridge, white and green in color, emitted a refreshing fragrance and was a feast for the eyes. Upon arriving at an inn, Emperor Kangxi asked the waiter what this dish was. The waiter smilingly told him it was called “Green Hills and Flying Snow,” a dish served to guests at the inn, and promptly scooped out a bowl. Emperor Kangxi devoured it eagerly, savoring its lingering aroma. Later, upon returning to the capital, he ordered his imperial chefs to recreate “Green Hills and Flying Snow.” Unfortunately, despite dismissing many chefs, none could replicate the tender and delicious taste he had enjoyed in Yangzhou.

　　The “Green Hills and Flying Snow” that Emperor Kangxi ate at the inn in Yangzhou is what we now call “Vegetable Tofu.”

　　When cooking Vegetable Tofu, vegetables are added—truly living up to its name. First, soybeans are soaked in water, ground into slurry, filtered, and boiled. Then chopped Chinese cabbage (or alternatives such as Chinese mustard, sweet potato leaves, tender greens, or leaf mustard) is added. Slowly, acidulated water (which can also be pickled vegetable water, vinegar, grape juice, glucono delta-lactone, or other acidic substances—or even gypsum) is added to coagulate the tofu. The resulting tofu quickly mixes with the vegetables, creating a scene reminiscent of “a heavy snowfall covering emerald hills.” Another method is to coagulate the tofu first and then add the vegetables. In this case, the vegetables and tofu remain separate. Nowadays, people in the eastern, southern, and northern parts of Yangxian County prefer the tofu and vegetables mixed together, while those in the western part prefer them separate. It’s important to note that regardless of the method, the tofu should be coagulated over low heat to avoid boiling bubbles in the pot. The process must be slow and steady—never rushed. The coagulation should not be too clear, and not too much vegetable should be added. Following these steps ensures the Vegetable Tofu has no sour taste, yields more tofu, and is especially tender with the best texture. The next step is to add washed rice, or even corn grits if desired.

　　There’s an art to eating Vegetable Tofu. Depending on personal taste, it can be made thin or thick, and the rice soft or firm. For those with excess stomach acid, there’s a trick: reserve a bit of the boiled soy milk and mix it into the finished Vegetable Tofu. This makes it slightly sweet and particularly soothing for the stomach. Vegetable Tofu should be eaten hot—not lukewarm or cold, which can cause bloating. If it does cool down, don’t worry—you can stir-fry it with salt, scallions, chives, garlic sprouts, and diced pork. Locals say, “Seasoned Vegetable Tofu beats New Year’s feasts,” reflecting their genuine fondness for this way of eating. When enjoying Vegetable Tofu, it’s essential to pair it with chili. The chili itself is also prepared with care—usually by finely chopping fresh scallions, chives, garlic, celery, etc., mixing them with chili powder, and adding a bit of sesame oil or cooked vegetable oil. Don’t add too much salt to the chili—it’s bad for the stomach and skin, and may even cause a bluish complexion. With chili on the side, your appetite will soar, and you’ll find yourself easily polishing off several big bowls.

　　People love Vegetable Tofu not only for its refreshing taste but also for its health benefits. As everyone knows, vegetables are rich in dietary fiber, and soybeans—the source of tofu—are known as the “king of plant-based protein,” packed with trace elements. Together, they create an optimally balanced and easily absorbed nutritional profile. Vegetable Tofu also has diuretic properties, effectively clearing greasy residues from the stomach and intestines. Regular consumption benefits both the gallbladder and heart health.

　　Nowadays, some have innovated by chopping the vegetables extremely fine. When the tofu and vegetables meld, they press the mixture into blocks to make “Vegetable Tofu Hot Pot.” What was once a humble home dish has now entered the elegant halls of restaurants. This local snack, rich in folk culture, Vegetable Tofu, is beloved by more and more locals and tourists alike.

　　“Green Hills and Flying Snow” has today become a scenic delight in Yangxian—no wonder Emperor Kangxi couldn’t forget it back then.

　　In 2007, Yangxian Vegetable Tofu was featured by CCTV-2’s “Service for You” program as a representative of Southern Shaanxi Vegetable Tofu.

　　Source: Office of the People's Government of Yangxian County