Pingqiao Tofu

Pingqiao Tofu

　　Legend has it that during his southern tour in the Qing Dynasty, Emperor Qianlong of the Qing Dynasty stopped for a rest in Pingqiao, Huai'an. The local wealthy landlord Lin Baiwan, wishing to please the emperor, invited him to his home and served him tofu stewed with crucian carp brains in a rich broth. The emperor was very satisfied with the dish and praised it as the “Number One Dish under Heaven.” Since then, the uniquely flavored Pingqiao Tofu has gained fame far and wide, remaining popular in the market for over two hundred years. In 1984, it was served to overseas Chinese from the United States and Japan, and in 1986, it appeared on the menu for representatives of eleven countries attending the Hongze Lake Development Conference. Pingqiao Tofu received unanimous praise from both Chinese and foreign guests. In 1981, it was named one of the top ten products in Huai'an City. In 1984, two chefs were specially dispatched from the Great Hall of the People in Beijing to Pingqiao to learn its preparation techniques.

The cooking of Pingqiao Tofu is very meticulous: first, tender tofu made with brine coagulant is selected and thoroughly boiled in a pot of cold water. After removing it, it is lightly pressed to drain excess water, then cut into thin slices the size of melon seeds, and soaked in clean water until ready for use. During cooking, chicken or meat broth is put into a pot along with lard, scallions, ginger, crucian carp brains, crab roe, and other ingredients. Once brought to a boil, slices of tofu, diced cooked meat, and dried shrimp are added to the broth. After another boil, an appropriate amount of soybean starch and a little MSG are added before serving. Adding a bit of sesame oil or pepper can enhance the flavor even more.

Pingqiao Tofu is affordable, delicious, not greasy, and light yet satisfying. Nowadays, if you visit Pingqiao, besides tasting this classic dish, you can also try new variations of Pingqiao Tofu created by the chefs.