Water Tofu

Water Tofu

　　Tofu is prepared in a special way in Changwu — it is served fresh in its cooking broth. This is the famous Water Tofu of Changwu. To make it, soybeans are ground into soymilk, the residue is filtered out, and the mixture is then heated and coagulated with gypsum or similar agents to form tofu curds. The broth is clear, fragrant, and the tofu is tender, making it a perfect breakfast dish. Serve it with boiled flatbread soaked in the soymilk, topped with salt and chili oil. The oil glistens, the chili is bright red, the flavors are delicious and the texture is tender — suitable for all ages.

　　　In other places, tofu may be stewed, fried, stir-fried, or braised, usually served dry after being pressed into blocks. But in Changwu, there is a unique way of preparing it — serving the freshly coagulated tofu in its cooking broth. This is the renowned Changwu Water Tofu. To make it, high-quality soybeans or black beans are selected, inferior beans and impurities are removed, then the beans are ground, husked, sifted clean, and soaked in warm water for three to four hours before being ground again into soymilk. The soymilk is filtered and boiled in a pot, and finally coagulated with gypsum, vinegar, or fermented soybean liquid. The timing of the coagulation process must be carefully controlled to ensure the tofu remains tender and delicious. When eating, first break up pieces of Changwu Guokui (a type of flatbread), place them in the broth to boil, then add the coagulated tofu and continue boiling. Finally, season with salt and MSG, ladle into a bowl, and top with chili oil. Changwu Water Tofu features a clear broth, aromatic flavor, richly colored spicy oil, tender tofu — a perfect breakfast. Every morning, the stalls selling Water Tofu in the market are filled with rising steam, enticing aromas, and bustling crowds, creating an atmosphere of warmth and happiness.