Tangchang Town, an ancient cultural town with a history of 3 years, is famous both inside and outside Sichuan for producing Tangchang bean curd, which is known as "a unique skill in Sichuan". Tangchang Tofu Factory takes the spring water from the "high alley and ancient well" in Tangchang to soak and grind soybeans, and the finely processed "Tangqiao" tofu milk inherits the traditional flavor of the "Tangqiao Tangchang tofu milk" produced by the original factory. It has the effects of aging, delicate fragrance, slag melting in mouth, rich nutrition, appetizing, strengthening spleen and stimulating appetite, and its color is oily, fresh and sweet, and salty and light. Not only do Sichuanese like to eat it, but they also give it to relatives and friends as a local product that they must bring when visiting relatives and friends.
technology: soybean is screened to remove impurities, soaked for about 1 hours, ground and sieved, and after bean dregs are taken out, the bean curd is made into bean curd embryo. Cut the bean curd embryo into pieces, send it to people for fermentation in an environment with proper temperature, and implant mold. Then add a small amount of salt and spices to the dehydrated bean curd embryo, put it in a tank, seal it for 8 months, open the tank once, drain the seeped juice, seal it again for 4 months, and then pack it and leave the factory. This fermentation process can not only prevent bacterial pollution, but also save a lot of manpower and material resources. It is not limited by seasonal climate and improves product quality.
It is delicious, tender, sweet, appetizing and enjoys a high reputation.
According to legend, at the end of Qing Dynasty, there was an adult in Chengdu Prefecture who made a fuss about Taiwan, suffering from malaria and eating tasteless. It happened that one of his touts went to visit his cousin's house in Tangchang Township, Dayi, and when he came back, he put her homemade bean curd in a small oil basket and presented it to Taiwanese adults. This fragrant and delicious bean curd has aroused the appetite of Taiwanese adults and eaten a lot. After eating for two days, my mouth is not bitter, my appetite is open, and my illness is much better. Taiwan's adult asked the tout, why is this bean curd so delicious? Favourite told him that this kind of bean curd is different. First, the bean curd is pressed very dry, then it is sprinkled with salt to dry or air-dry, then it is put on a kang, mixed with aged watercress, sea pepper and mirror jar vegetable oil, and sealed for one year before it can be opened and taken out. If Taiwanese adults want to eat this kind of tofu milk again, they will ask touts to invite his wife, Aunt Tan, to the yamen to make tofu milk. When Aunt Tan came to Chengdu, the tofu made was always not as delicious as the tofu returned from Tangchang. Taiwan's adult asked the reason, and Aunt Tan thought it might be that the water pushing tofu was different. There is a well in her yard, and the water is clear and sweet, which seems to have a little chrysanthemum fragrance. The ground tofu is thin, tender and soft. Taiwan thought so, so she gave Aunt Tan some silver, told her to go home and make tofu milk, and then sent it. In the future, every time Taiwanese adults invite guests to dinner, in addition to serving all kinds of meat dishes, they will always add a dish of tofu milk, and the guests will say yes after eating it. In the future, more and more people went to Tan Da Niang's house to buy bean curd. Tan Dalang found several helpers, opened a small workshop specializing in bean curd, and officially put up the signboard of "Tan Ji Tang Chang bean curd". For more than 1 years, Tang Chang bean curd has been a famous local product in Dayi County.
the producing areas of tangchang bean curd are 12 towns in Dayi county, Sichuan province, including Anren Town, Wangsi Town, Jinyuan Town, yue lai zhen Town, Dongchang Town, Suchang Town, Hanchang Town, Shaqu Town, Shang 'an Town, Xinchang Town, Sancha Town and Caichang Town.