Xishi Tofu—a traditional famous dish from Zhuji, the hometown of Xishi
Xishi tofu is a famous traditional dish in Zhuji, my hometown. Almost every family will cook it at the New Year’s Eve banquet. Zhuji is the hometown of Xi Shi, one of the four beauties in ancient times. This dish is often served as the first dish at any banquet, whether it is building a house, celebrating a new year, or a wedding, birthday, celebration or funeral banquet. It is also a home-cooked dish often cooked by the common people. Xishi tofu is commonly known as meat tofu. According to legend, during the Spring and Autumn Period and the Warring States Period, Xishi, a beautiful woman from Vietnam, was ingenious and good at cooking. The tofu she made was smooth, tender and tasted great. People followed suit and called this dish Xishi tofu. Later, Xishi pledged herself to the country, and in order to commemorate her, the villagers made this dish the first dish at the banquet, and it has been followed ever since. This dish is cooked with different ingredients in different households, but a few of them are indispensable. Chicken soup (or stock), with local chicken as the top priority, tofu, winter bamboo shoots, and other ingredients such as mushrooms, fungus, ham, carrots, etc. When I was a child, chicken gizzards and chicken intestines were usually included in the house, so I also used it today. The final starch thickening is also important. If it is thick, it will affect the taste. If it is too thin, it will not form. You can add it in small amounts in batches. The traditional starch is usually sweet potato starch, but I use corn starch. This dish is rich in texture. The smooth and tender tofu contains crispy diced winter bamboo shoots and chewy diced chicken gizzards. It can be eaten alone or poured over rice. It is a delicacy loved by all ages.
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