Nanqiao rufu

Shanghai Snacks: Nanqiao went to Beijing for milk rot. According to legend, in the third year of Tongzhi in the Qing Dynasty (AD 1864), a businessman named Xiao came to Zhendong Street, Nanqiao, Fengxian County to set up a soy sauce workshop and make milk rot. The products were sold by Dingfeng Sauce Garden. At that time, a man in Nanqiao was an official in Beijing. He once went home to visit relatives, ate the milk rot of Dingfeng Sauce Garden, and found it delicious, so he bought some and brought them back to Beijing. After tasting it, my colleagues all thought it was the best in milk rot. As a result, well-informed businessmen went to Nanqiao to bid for trafficking for Beijing officials to eat and make profits. The owner of Dingfeng Sauce Garden took this opportunity to make a red paint signboard with the words "Rufu in Beijing" in gold, which was hung in the shop to attract more people. In this way, the reputation of "going to Beijing for milk rot" spread like wildfire and even sold overseas. Variety: red milk rot, white milk rot and color milk rot. Red milk rot is divided into red square and small red square, with brown color, uniform size and thickness, flat and smooth bottom four sides, no inclination, no lack of corners, fine waxy texture, salty and palatable. White milk rot includes bad milk rot, oil milk rot and white formula. The color of fermented grains is goose yellow, sticky with white rice distiller's grains, rich in aroma, fresh and clear in taste, slightly sweet. There are many varieties of color milk rot. Named after ingredients, such as oily and spicy milk rot, ham milk rot, shrimp seed milk rot, etc. Rose milk rot is the most characteristic of the south of the Yangtze River. It is based on the little red square and refined by adding rich roses and other seasonings.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)