Bagongshan bean curd (ba gong shan dou fu )

Bagongshan tofu

Raw materials for making Bagongshan tofu:

There are 250 grams of Bagongshan tofu, 25 grams of cooked bamboo shoots, 50 grams of Shuifa fungus and 10 grams of shrimp seeds.

Processing steps of Bagongshan tofu:

1. Cut tofu into pieces, bring to a boil in a cold water pan, remove and drain.

2. Slice bamboo shoots, add water and starch to make paste. Roll the bean curd and deep fry in 50% hot oil until golden.

3. Stir fry prawn seeds, bamboo shoots and fungus in 50% hot oil, add beans.

Bagongshan bean curd

Bagongshan tofu, also known as Siji tofu, is a local traditional snack in Huainan City, Anhui Province. Bagongshan tofu is crystal clear, white as jade plate, tender as congealed fat, fine in texture, fresh and smooth, without the taste of yellow pulp water, and does not crumble. The finished dish is golden in color, crisp outside and tender inside, and tastes delicious.

On September 17, 2008, AQSIQ approved it as a geographical indication product

. In September 2018, it was rated as one of the top ten classic dishes in Anhui Province.

Product features

nutritive value

Tofu is rich in nutrition and has the reputation of "plant meat". It not only contains iron, calcium, phosphorus, magnesium and other essential trace elements, but also contains sugars, vegetable oil and rich high-quality protein. The digestion and absorption rate of tofu is more than 95%. Two small pieces of tofu can meet a person's daily calcium requirement

.

Characteristics of dishes

Bagongshan tofu is crystal clear, white as jade plate, tender as congealed fat, fine in texture, fresh and smooth, without the taste of yellow pulp water, and does not crumble. The finished dish is golden in color, crisp outside and tender inside, and tastes delicious.

Main efficacy

Bean curd is sweet and cool in nature. It enters the spleen, stomach and large intestine meridians. It has the functions of tonifying spleen and Qi, strengthening spleen and dampness, clearing heat and detoxifying. It is very effective for body deficiency, shortness of breath and food, insufficient milk secretion, kidney deficiency, adverse urination or short and frequent urination, turbid urine, spleen and stomach heat accumulation, acne, dry mouth and throat, lung heat cough, abdominal distention, dysentery, etc.

historical origin

In the Western Han Dynasty, it is said that Liu An, the king of Huainan, used spring water, soybeans and bittern from Bagong mountain to make a panacea for immortality. However, he did not get the elixir, but inadvertently invented tofu, which is called "Bagong mountain tofu".

Origin environment

Bagongshan bean curd originated in Huainan area of Anhui Province, which has a history of more than 2000 years. The best quality bean curd is in the area of Bagongshan in Huainan, which is called "Bagongshan bean curd". This kind of tofu is made of pure soybean and spring water from Bagongshan. The local farmers' skill of making tofu has been handed down from generation to generation. Many people have mastered a set of good skills. The tofu is fine, white, fresh and tender, which is very popular with the masses. According to the compendium of Materia Medica written by Li Shizhen, a famous medical scientist in Ming Dynasty, "the method of bean curd began with Liu An, king of Huainan." Wang Ji of the Qing Dynasty said that there is a record of "Liu An making tofu" in the ancient books of the Western Han Dynasty. Liu An is the grandson of Liu Bang in Han Dynasty. He built his capital in Shouchun (today's Shouxian county). He recruited thousands of guests and alchemists. Among them, the more famous are Sufei, Lishang, Tianyou, leibei, Wubei, Jinchang, Maobei and Zuowu, known as "Bagong".

Production situation

There are more than 3000 bean products processing households in Huainan City, with an output value of more than 1 billion yuan in 2013. In 2015, the annual sales revenue of Huainan soybean products industry will reach 3 billion yuan.

Honors

geographical indication

The protection scope of geographical indication products of Bagongshan tofu is based on the "letter on defining the protection scope of geographical indication products of Bagongshan tofu" (huaifumi [2007] No. 85) issued by Huainan Municipal People's Government of Anhui Province and the "letter on defining the protection scope of geographical indication products of Bagongshan tofu" (shouzhengmi [2007] No. 97) issued by Shouxian County People's government.

Quality and technical requirements

In 2007, Anhui Provincial Bureau of Quality Supervision issued five provincial local standards for Bagongshan tofu, shuitofu and putrid skin, dried tofu, Sufu and Qianzhang. The local standard of Bagongshan bean curd in Anhui Province was issued in 2008.

Scope of regional protection

Bagongshan tofu won the title of geographical indication product in 2008, and its protection scope includes: Bagongshan District, Huainan City, Anhui Province, three townships of Tianjiaan District, Ancheng Town, Xiejiaji District, liyingzi Town, Wangfenggang street, Tangshan town, eight townships of Panji District, gaohuang Town, Pingwei Town, Tianji street, Panji Town, Luji Town, Qiji Township, gugou Hui Township, Jiahe Township, eight townships of Shouxian County, Lu'an City Shanxiang, Shouchun town and Jiangou town are under the jurisdiction of the administrative region.

Use of special signs

Bagongshan tofu won the title of geographical indication product in 2008.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ba Gong Shan Dou Fu