Urban Express × Orange persimmon interactive app launched a new column “food, please answer!”.

A few days ago, we reported the story that Hangzhou laodizi restaurant tianchu restaurant, which has been open here for 34 years, is going to “santaoyuan” next month. This report resonated with many diners, especially the bowl of steamed stinky tofu with rapeseed oil in their home, which reminded everyone of “memory killing”.

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Our “food, please answer!”, It’s “stinky tofu, please answer!”.

“Memory killing” of orange friends

Because a row of street front houses at the small north gate where tianchu restaurant is located will be demolished, the Hangzhou restaurant, which has been open for decades, will close on April 15. After our report came out, it triggered many people’s memories. In the orange persimmon interactive app, orange friends left messages one after another——

Orange friend message:

Orange friend @ village head Liu said: I like the taste on the tip of the tongue most. It has a faint nostalgia and humanistic atmosphere. This is ordinary life!

Orange friend @ qingfengmingyue said: I ate there when I first worked. Now I’m almost retired. I remember that a bowl of black fish fillets with sauerkraut was 7 yuan at that time.

Chen you @ Jin said: when looking for a partner, he ate with his husband. Now his son is in his 20s and he is also a regular guest of tianchu. Students call in advance to avoid the peak and book a big round table. Even if they live in the middle of the mountain, they will have a meal every time they come to the swimming pool to play bowling.

Orange friend @ uncle mithchil said: full of fireworks, real and eloquent market stories, I like it!

Orange friend @ Zhu Xiaotang said: meat cake steamed egg, stinky tofu and scallion meat are yyds. It’s a pity to say goodbye.

Orange friend @ Lu xiaowanzi said: it makes my mouth water. Really, only then will grandma cook rapeseed oil and steam stinky tofu for us!

Orange friend @ ruziniu said: Folk fireworks, people’s delicious food.

Orange friend @ lenbiner said: stinky tofu is authentic only when it is made with the pickled brine of amaranth stem. Pickling for a few days is also optional. The longer the pickling, the more fluffy the steaming. There is no need to add spicy. Spicy will cover up too much flavor. Boil a spoonful of rapeseed oil and pour it on the steamed stinky tofu. It’s delicious. This is a genuine Shaoxing dish. I think the one who can make this dish.

Uncle Chengyou @ Beard said: I think of the second cup at the night stall of Longxiang bridge in the 1990s, and then moved to Huansha road. The old hotel is scattered like this. I really miss the era when all walks of life were thriving.

Orange friend @ Liuchuan Maple said: how can people dislike fireworks in the world!

A bowl of steamed stinky tofu with rapeseed oil

These days, tianchu restaurant is full every day. It’s basically hard to find a table. Old customers and new customers came. Wang Jianguo and Shen Weiming, who had been in a “quiet and good time” mentality for 34 years, also felt unexpected. Their eldest sister and mother rushed back to the store to help.

Over the past 30 years, tianchu restaurant has made countless diners think about it, as well as their “best product” - steamed stinky tofu with rapeseed oil.

A Shaoxing person commented: “their steamed stinky tofu may be the most authentic bowl of stinky tofu in Hangzhou!”

Wang Jianguo’s mother-in-law is Ling aifang. She is 80 years old this year. For more than 30 years, this stinky tofu is still operated by her herself. Shen Weiming, his son, went to the vegetable market to buy back the amaranth stem. Ling aifang cut the amaranth stem into sections, soaked it in a vat with tap water for two or three days, and then fermented it, fished it out and washed it clean, and then salted it. Generally, it takes about ten days. After two times of moldy fermentation, the amaranth stem has given off unique flavor substances and squeezed it into water, which has become the golden brine of pickled stinky tofu.

“For the old moldy amaranth stem, use its water. The tender one is steamed with stinky tofu after fermentation, which is double stinky.” Ling aifang introduced that this is also one stink and three rings.

(fermentation) it depends on the weather. Three or four days in winter and a few hours in summer. Put the old tofu into the brine of moldy amaranth stalk. “ Ling aifang said.

The fermented old tofu evolved into elegant stinky tofu. Wang Jianguo fished out a few pieces, washed them with clean water and steamed them with rapeseed oil.

“Throw some more dried pepper, meaning.” The bean curd is full of special flavor, like a spoonful of fresh bean curd, which is full of delicious flavor!

Shen Weiming said, “my mother also learned it from the vegetable market.”

Fat sister Deming Luo’s LAN Bian bowl, sizaoer Xixi tofu shop

Which is better than stinky tofu in Hangzhou’s home-made menu?

Experienced cooks know the truth of “make it come out with taste and make it come in with tastelessness”. Good ingredients and flavor substances should be released. For light food, taste should be introduced. The world has its own ways. This is an interesting thing, including human survival philosophy and enjoyment philosophy.

With regard to food, Chinese people pay more attention to the relationship between man and nature, and the relationship between changes in four seasons. They pay attention to conforming to nature. We hope to find the rules behind the delicious food through the medium of delicious food, see the people behind the delicious food and their stories. Please answer all these questions.

Stinky tofu is a magical existence in the Chinese diet, which has a huge social common divisor. Farming civilization can not obtain sufficient high-quality protein from animals like nomads, but can only obtain plant protein from bean products, so there are dazzling bean products. Among them, the most popular is stinky tofu. The special flavor substances formed by fermentation make the original plain tofu unique in flavor and flavor, which is irresistible.

The more famous ones are Shaoxing stinky tofu, Changsha huogong stinky tofu, Nanjing stinky tofu, Huizhou stinky tofu, Fujian Liancheng Hakka stinky tofu, Guizhou Dafang stinky tofu and Hubei Xiaogan Dawu stinky tofu… In recent years, some previously famous stinky tofu in Hangzhou have disappeared. At the same time, many stinky tofu from all over the country have poured into Hangzhou with the integration of catering, opening a new situation of stinky tofu.

We launched # Hangzhou where can I eat authentic stinky tofu # interactive topic at the “what to eat in Hangzhou” forum of the orange persimmon interactive app food channel. Many orange friends have posted and shared. Let’s see where the stinky tofu in Hangzhou is worth recommending!

Orange friends @ big and small: Lin’an