What is the cooking secret of this Cantonese Hakka dish favored by Dr. Sun Yat-sen?

For Hakkas, any ingredients can be solved by "brewing", and even if they are full, there is sufficient reason to add another bowl of rice.

Although "everything can be brewed" in Hakka cuisine, one dish still firmly occupies an irreplaceable position-making tofu.

0 1 Meizhou stinky tofu favored by Dr. Sun Yat-sen

19 18 Summer, Dr. Sun Yat-sen visited Songkou Town, Meixian County, Guangdong Province. Before he left, he was invited to have a Hakka dinner. Although the dishes at the banquet were rich, he was still attracted by making tofu. Hakka squire introduced "making tofu, delivering wine and delivering rice" with a strong Hakka accent. Sun Yat-sen didn't understand it, and his companion translated it before he suddenly realized it.

Sufu, favored by Dr. Sun Yat-sen, is a well-deserved Hakka dish, which is cooked by every household. Cheap and easy-to-get tofu will always be a good partner of Hakka people.

02 exquisite parking lot self-brewed tofu

In addition to Meizhou sufu eaten by Sun Yat-sen, Chetian sufu also has to be mentioned.

Chetian is a town in Longchuan County, Heyuan City, Guangdong Province. This town has always had the custom of making tofu. The water quality here is excellent, so Chetian people use local green soil soybeans and clean well water to make tofu with unique flavor.

Authentic Chetian tofu is unique in that the soybean milk that has been marinated and stirred into bean curd will be wrapped in a small cloth and pressed into shape. Finally, be sure to brush the tofu with tea oil and bake it on a charcoal fire until it is slightly burnt. Locals call this step "Kang".

The tofu here is a perfect combination of fragrant soybeans and sweet well water, and it is also a good material for making tofu.

To make sufu, you should fill the tofu in the garage with meat stuffing, fry it in a pot until golden brown, and then put it in a clay pot. Stewed in a sauce made of garlic and soy sauce, the chef will sprinkle a handful of fresh shallots according to your personal preference, while sizzling when serving.

If you want to eat fermented bean curd, you must put a piece of fermented bean curd into the bowl with chopsticks and spoon, otherwise it will crack easily.

When tofu slips into your mouth, the first thing you taste is the crispness fried by fire, and then the softness of tofu. The rich local pork stuffing and tofu are mischievously integrated, not greasy or fishy, and the smell of meat and beans is unforgettable after tasting.

Making tofu is like the code word of Hakka. Hakkas wandering in other places can have a bite of tofu brain, just like returning home.

Not only in Guangdong, but also among the Hakkas scattered in Fujian, Jiangxi and Guangxi, it is not unusual for them to cook a large pot of tofu and eat it for a few days throughout the festival.

What kinds of fermented vegetables have you eaten? What's your favorite fermented dish?

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