Dongjiang Brewed Beancurd
Last updated by chinatravel at 2013-11-3
The idea of making Dongjiang Brewed Beancurd comes from the way people made dumplings when they lived in Central Plains (comprising the middle and lower reaches of the Huanghe River). The ancestors could not find wheat to make dumplings after they immigrated in South of the Five Ridges, so they turned to make brewed Beancurd in festivals.
Dongjiang Brewed Beancurd is made delicately with high-quality of raw materials. Firstly, smooth and soft Dongjiang Shanshui Beancurd is chosen and cut into pieces. Secondly, chicken eggs, spring onions and fish fines are mixed and stirred for a few minutes to make into meat fillings. Thirdly, cut a small cave in each piece of Beancurd, and add the meat fillings into the cave. Then burn the pot with slow fire, fry the brewed beancurds until the two sides of the beancurds turn to be golden, and get them out. Put the fried beancurds into the stewed pot, add soup and sesame, and cover the pot. Stew the beancurds for about two minutes until they are boiled enough. Add source, chopped scallion and fish fines. Dongjiang Brewed Beancurd is also a dish that all Dongjiang people would prepare when they are celebrating the wedding.
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