Ningshan dried bean curd

Ningshan dried bean curd is a specialty of ningshan county, Ankang City, Shaanxi Province. Dried bean curd in Ningshan 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. Ningshan dried bean curd is produced in Guanghuo Street Town, where there are clear springs, which are warm in winter and cool in summer. The use of this kind of water to make dried bean curd began in Daoguang period of Qing Dynasty, with a history of more than 150 years. The method of making dried beancurd in Ningshan is: local people use clear spring water to make tofu, cut it into 1.5 cm cubes, and add a variety of spices such as Sannai Tsaoko, clove, Illicium verum, Biba and Alpinia officinarum to make it, which is a local ancestral craft. The famous brands of Ningshan dried bean curd are: Ningshan "Xiangba Lao" dried bean curd and Ningshan "Shanren" dried bean curd. Dried bean curd in Ningshan can generally 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. But also exported to many domestic markets such as Xi 'an.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)