Shiquan spiced dried bean curd

Shiquan spiced dried bean curd is produced in Erliqiao village in the suburbs. There is a clear spring in Shuijing Bay in this village, which is warm in winter and cool in summer. The use of this kind of water to make spiced dried bean curd dates back to Daoguang period of Qing Dynasty, with a history of more than 150 years. Dried shiquan bean curd is light yellow or reddish brown in color, delicate in texture, elastic, shiny in crystal, oily, mellow in gas, suitable in salinity, rich in nutrition, fragrant and delicious, and has the effects of strengthening the spleen and stomach and stimulating appetite. Generally, it can be eaten directly or fried, which is a good product at the banquet. It, Xixiang beef jerky and preserved eggs are the three famous products in southern Shaanxi. On holidays, local people treat it as a gift when visiting relatives and friends. In the past, merchants also used it to satisfy their appetite. Also exported to Xi 'an, Wuhan, Beijing, Shanghai, Xinjiang and other places. The method of making spiced dried bean curd is: local people use clear spring water to make bean curd, cut it into 1.5 cm cubes, and add various spices such as Tsaoko, clove, Illicium verum, Biba and Alpinia officinarum to make it, which is a local ancestral craft.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)