Qinglong Water Tofu

Qinglong Water Tofu, also known as Qinglong Old Tofu, has been listed as one of the “Specialty Dishes” in Qinhuangdao.

• Name
  Qinglong Water Tofu
• Category
  Specialty Cuisine
• Origin
  Hebei Province – Qinhuangdao City – Qinglong Manchu Autonomous County

Qinglong Water Tofu, also known as Qinglong Old Tofu, has been listed as one of the “Specialty Dishes” in Qinhuangdao. When it comes to local specialty dishes in Qinglong Manchu Autonomous County, Water Tofu is absolutely a must-mention. As early as during the Kangxi period of the Qing Dynasty, Water Tofu came to Qinglong with the Manchu people and has a history of more than 300 years. As one of the most popular local specialties, Water Tofu has become a staple dish in every restaurant.

Qinglong “Water Tofu” is a “good meal” that every rural woman in Qinglong knows how to prepare. In the past, this dish was usually prepared when the family members were tired from farm work, when guests visited, or when a married daughter returned to her parents' home. At that time, since it was inconvenient for mountain dwellers to buy vegetables, they would use small donkeys or human labor to grind a few pounds of beans to make a meal of “Water Tofu” (which the common folk generally called “tofu brain”). If there were fewer soybeans at home, they would grind less or use mixed poor-quality beans to make “lazy tofu,” which was then boiled. Apart from “cooked lazy tofu,” which does not require brine, all other types of “Water Tofu” and tofu blocks must be made using “brine.” Therefore, older and middle-aged women in rural areas always kept “brine” on hand. The “ancient and cumbersome” tools used by previous generations for processing tofu, such as donkeys, grinding stones, and mills, have long been “retired” or set aside. Some have even been discarded at village entrances or roadside…….

As its name suggests, Water Tofu contains a high amount of water. The water content in Qinglong Water Tofu ranges between 85% and 88%. It is commonly said that “good water makes good tofu.” The reason why Qinglong Water Tofu is flavorful in color, aroma, and taste lies in the quality of the water in Qinglong. Qinglong has abundant water resources, with both surface water and groundwater having pH values ranging from 6.74 to 9.55, meeting national first-class water standards. The abundance and quality of the water provide ideal conditions for making Qinglong Water Tofu. Using the same soybeans, if the water from Qinglong is not used to make the tofu, it will not have the same color, aroma, and taste as Qinglong Water Tofu. Water is the secret to Qinglong Water Tofu.

There is a tradition of making Water Tofu in Qinglong, and it must be made with brine to be considered genuine. Eating Water Tofu is particularly popular among guests during the autumn and winter seasons, as it is fragrant and warming. Qinglong Water Tofu is not only soft and smooth with the original aroma of soybeans, giving an unforgettable taste, but it also has excellent medicinal properties.