Zhengjia spiced tofu

Zhengjia spiced tofu Zhengjia spiced tofu. During Guangxu period, Zheng Youren, a resident of Xiakazi in the county, learned the ancestral technology of marinating spiced dried bean curd. The size of the dried bean curd created by him was less than half a palm, and it was only a few centimeters thick, amber, and it was constantly folded. It was salty first and then sweet, full of fragrance and endless aftertaste. There are 12 processes such as warp wrapping, pressing, marinating and "sweating". Every two days is a production cycle. In order to maintain the facade, only a small amount is sold to the county, and the rest are packaged and mailed to mail order customers in Hankou, Laohekou, Xi 'an, Chongqing and Guangyuan. Because some processes and know-how are kept secret, no one can do it now. In 1985, the county labor and employment resettlement department invested in development and failed.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)