On January 23, Hu Song, a chef, was busy making water tofu stuffed with pork in Hexie Village, Zhenghe Town, Guiyang County. He added salt, shiitake mushrooms, pepper and other seasonings into chopped pork to make meat filling. The tofu was cut evenly into pieces and fried in a pot until golden brown. Then the meat filling was inserted into the opening of the tofu.

 

“Our streaky pork should be selected from locally grown pigs. Tofu is made from our local soybeans,” said Hu Song.

 

 

Due to many other ingredients added into the filling, water tofu stuffed with pork has a unique taste. It’s more delicious than stir-fried tofu. Due to different fillings, stuffed tofu with different flavors can also be made.

 

“The key to making stuffed tofu is that tofu cannot be too thin or too thick. If it’s too thin, the pork cannot be stuffed. If it’s too thick, the tofu will dominate the taste. The two sides of tofu are fried until it turns yellow. Then, the pork is filled in it. After that, the tofu is again fried until the aroma of pork fills the air,” said Hu Song.

 

Water tofu stuffed with pork originated from the villages around the Chongling River basin in Guiyang County. 

 

“I wish everyone can enjoy water tofu stuffed with meat during the Spring Festival, as it symbolizes abundant blessings and wealth in the new year,” said Hu Song.

 

 

Chinese source: hunantoday