In their area, they have the dish [Jingjie Fried Thousand-layer Tofu]; the thousand-layer tofu is actually tofu dried in sheets, also known as Baiye or simply called Qianzhang, essentially it's just that.
The tofu chosen is a type of relatively tender dried tofu, slightly higher in water content and fresh; when fried with Jingjie, it brings out a unique fragrance that locals love.
If outsiders can't get used to it, they won't touch it at all, similar to stir-fried beef with cilantro.
But for lunch, what's being made is Jingjie Tofu Soup, and Master Chai prefers using tender tofu, also called water tofu.
Sifang bought a small piece of it back, haphazardly diced it with a knife, and it's ready to go into the soup with just a quick blanch!
Eating it plain now, there's a distinct beany aroma and refreshing taste.
In the mouth, it's cool and very tender.
He sighed:
"The tofu in this village is so well-made, why doesn't Boss Lu just buy it all?"
