Xintian Tofu with Acid Water

Place of Origin

Xintian, Yongzhou, Hunan, China

Description

In the form of a thin slice, approximately 5 centimeters square and 1 centimeter thick, Xintian tofu is golden-yellow and crispy on the outside, while fluffy and tender on the inside. They can be enjoyed as a snack or used as an ingredient for cooking, especially suitable for hot pot and stewed dishes.

Technical Aspects

Xintian tofu has two main characteristics in terms of production. Firstly, instead of the commonly used brine and gypsum, it uses fermented soy whey, commonly referred to as “cù shuǐ” by the local residents, which means 'acid water', as a coagulant. This liquid is obtained after the fermentation of soy whey, which is itself the liquid that remains after the coagulation of soy milk during the tofu-making process. Tofu made this way has is firm yet elastic and can pass the test of being thrown one foot high without breaking when it lands. The term “acid water” in its name comes from this characteristic, not because the tofu itself tastes sour. Secondly, after regular tofu is made, an additional slicing and deep-frying process is applied, resulting in a crispy exterior and tender interior for the finished product.