Why does homemade tofu become the signature food of Haidilao?

Tofu, also known as Guangdong Hakka Niang tofu, is a traditional dish of Han Hakka. It belongs to Cantonese cuisine, Cantonese cuisine and Hakka cuisine. It is also one of the most representative dishes in Hakka food culture. Every season, festival or leisure time, it is the favorite of rural Hakkas.

Tofu is a Hakka dish. The formation of Hakka cuisine and its flavor is inseparable from the formation of Hakka ethnic groups. For example, Hakka dialect retains the ancient charm of Zhongzhou, and Hakka cuisine also retains the characteristics of traditional life customs in Zhongzhou. Triangular bean curd 200g, minced pork 300g, minced coriander and chopped green onion 5g, appropriate amount of starch, sugar, salt, Haitian time-honored brand 365 fresh soy sauce 1 teaspoon, pepper and Haitian oyster sauce 1 egg.

It is said that this dish originated in jiaozi in the north. Due to the shortage of wheat in the south, Hakka people use tofu to express their feelings for northern jiaozi and Central Plains culture. It is the favorite of rural Hakkas in festivals or leisure time. Legend has it that a long time ago, Wuhua and Xingning were sworn brothers. Later, when ordering food, there was a contradiction between eating pork and eating tofu. Later, a clever restaurant owner came up with a way to make tofu with both. Animation shows the wisdom and profound Hakka food culture.

This kind of food is a traditional dish in Meizhou and other Hakka areas (the most famous of which is Niang tofu in Wuhua County). It is usually used for festivals or entertaining guests.