Datong Beancurd Dried with tea, Tongling

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Datong Beancurd Dried with tea was produced in Ming dynasty. It has a history of over 400 years. It is the shape as square as the playing card and as thin as the paper, with bright color and thick flavor, both delicious and chew-enduring. It is suitable for both drinking, treating guests and gifts for relatives and friends. Datong Beancurd Dried with tea was produced based on the features of Hui dishes. It takes the beans yielded by Tingzhou of Tongling county as the main ingredients, and is made after over 30 steps such as washing, grinding, cooking, salting with soy sauce, wrapping and pressing, etc. The prototype of every dried beancurd should be wrapped well with a piece of white cloth and pressed tightly against a pressing board. After 8 to 10 hours, the beancurd is taken out and immersed into the salting juice that is seasoned with illicium verum, licorice root, winter mushrooms, ice sugar and shrimp sauce. After another 8 to 10 hours, it is scooped out and dried from water then added with sesame oil. The varieties include ham, mats, ten fragrances, double flavor and other 10 kinds.

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Edition History EditWhere to buy:

There are over 10 workshops that are producing beancurd dried with tea in Datong, Tongling. But the one with most varieties and best quality should be “Jichang Sauce Shop”.

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