rss feedIn tofu’s birthplace, a chef who knows needles and a Bean Curd Industrial Park
This dish, known as Niang Tofu, lets the flavor of steamed meat sit on top of the bean curd, in addition to letting another sauce slightly flavor it on the bottom. Photo source: China Daily
The recent China Daily article highlighting tofu’s birthplace of Huainan in Anhui province reminded me of one thing.
I’m going to have to return to the area.
My visit will not focus on the glitz and glamour that has accompanied the area’s annual event, the Chinese Bean Curd Culture Festival. In September, Korean pop star group, Super Junior-M, highlighted the festival which attracted crowds.
Rather, it will be to stand shoulder-to-shoulder with the chefs, both famous and ordinary, who have expanded our understanding and satisfied our taste buds with this food that goes back 2,000 years.
What do I mean?
