Where is the dish of Dongjiang tofu? Introduction to the production of Dongjiang tofu.

1. Tofu stuffed with Dongjiang is the most famous special dish in Guangdong, belonging to Cantonese cuisine. The tofu skin brewed by Dongjiang is golden yellow and tender as frozen inside. With a gentle bite, the aroma suddenly overflowed, and it was still full of teeth when swallowed.

2. Hakka fermented bean curd, also known as minced meat fermented bean curd and Dongjiang fermented bean curd, is one of the famous Hakka dishes and is said to be related to jiaozi in the north. Usually, the fried tofu or white tofu is cut into small pieces, a small hole is dug in the center of each small piece of tofu, and seasonings such as mushrooms, minced meat, onions and garlic are put into it, and then it is put into a casserole and cooked with seasonings such as monosodium glutamate and pepper for a long time.

3. The uniqueness of "Hakka sufu" is inseparable from its strict production technology. "Niang" is a Hakka verb, which means "planting stuffing" and "Niang tofu" means "tofu with meat stuffing". The tofu brewed by Hakka tastes delicious, and the white and tender tofu is stuffed with meat, fish, shrimp, etc., which increases the taste and is more chewy.

4. Hakka tofu is fresh, tender, fragrant and nutritious after cooking. Tofu brewed by Dongjiang originated from the habit of jiaozi in ancient Central Plains. The ancestors of Hakkas were originally Han Chinese in the Central Plains. Tofu brewed by Dongjiang is the product of the blending of Lingnan culture and Central Plains culture.