The tofu brain of Baijia pays attention to white and delicate color, especially in the production of marinade, which is more distinctive and mellow. As for raw materials, we should pay attention to the water-borne mushrooms on Zhangbei Dam. After the water turns red, the sediment should be removed, and the thin yellow flowers, black fungus and sliced sheep hind legs should be thickened as thin as paper with fine salt.
The post-bean curd white craft spread to the third generation of white, and the whole family worked together to make bean curd white famous in Beijing. At that time, celebrities from all walks of life were frequent visitors to the Western Region Zhai. 1956 Public-private partnership, 1957 At the end of 1957, Xiyuzhai jointly invested in Dashilan state-owned teahouse (now the south of Dashilan), and Bai was assigned to work in the Civil Affairs Bureau until he retired. After the reform and opening up, Bai Zhenqiang, the fourth generation descendant of Tofu White, led by Bai who retired at home, and his daughter and son-in-law returned to their old jobs in Xisi Snack Hutong 1992, and restored the traditional time-honored brand of Tofu White, and opened a semicolon in the old Beijing Miniature Garden 1995. 1997 On the 50th anniversary of Hong Kong's return to China and the founding of People's Republic of China (PRC), Bai, regardless of his advanced age, led Bai Zhenqiang and others to participate in the celebrations held at Diaoyutai State Guesthouse and China World Hotel, personally made white tofu for the party and state leaders, and was cordially received by Tian Jiyun, Luo Gan and Zou Jiahua.
Now Bai Zhenqiang, the fourth generation descendant of Tofu White, has opened up a new world in Wangfujing Snack City in line with the original purpose and is busy cultivating the next generation of Tofu White.
A few days ago, Bai Zhenqiang said this to the author: Our stunt of "bean curd brain white" has a history of 100 years, and I have the responsibility to pass it on, because it does not belong to me personally, it is the dietary treasure of our Chinese nation and the pride of Muslims.
Yes, the little bean curd brain looks simple, but it has deep national feelings and Chinese knots, just like the purity of bean curd brain and the fragrance of marinade.
The first generation of bean curd white is Li Bai and Bai Ming brothers who lived in Linqing, Shandong Province during Tongzhi period of Qing Dynasty. Flee to Beijing. At first, I was forced to make a living and do some menial work for the grocery store. Because of its frugality and simplicity, he soon had some savings and started a small business in grinding bean curd. After innovation, the brine poured on tender tofu was made, which is the tofu brain of Baijia. Because of its excellent production, mellow taste and pure taste, diners who come to eat have praised it and the business is getting more and more prosperous.
Bai Yushan, the second generation leader, took root in Dashanmen Hutong in Beijing on 1935. Thanks to the efforts of Bai Yushan and his son, "bean curd is white" has been affirmed by all walks of life. With the growing popularity of bean curd white, the bean curd business of Baijia really entered his prosperous period. In Mr. Zhou Jiawang's book "Eating and Drinking in Old Beijing", there is such a description: "White bean curd, white as jade, tender as fat, and the entrance smells of soybean milk."
Whether tofu brain is delicious or not, halogen is the key. Generally, there are yellow flowers, fungus and eggs in brine, but mutton and mushroom residue are added in Baijia brine. It is the best combination of ingredients that has been adhered to for many years, ensuring a consistently good taste. Tofu brain is called fitness tofu brain because soybean milk is concentrated and solidified, and the nutrients in soybean milk will not be lost with waste water. Because its calcium content is higher than that of soybean milk, tofu is mild in nature and has the effects of tonifying deficiency, moistening dryness, clearing away lung heat and resolving phlegm. Tofu brain contains oxidants, minerals and vitamins, and also contains daidzein, a phytoestrogen that milk does not have, which is especially suitable for children and women. The bean curd brain in the White House has experienced ups and downs for generations. 1956 after the joint venture, "tofu brain white" began to withdraw from the doorframe alley and disappeared into the society.
In March, 2003, Bean Curd Brain White joined the team to build the "Old Beijing Traditional Snack Association". Under the leadership of the founder, seven time-honored brands, such as "Fried Belly Feng", "Rice Cake Money", "Maji Yueshengzhai in Hubu Street", "Junzhai", "Sheep Head Horse" and "Dairy Flavor", jointly sponsored and organized the first tasting banquet of traditional Beijing snacks, the group meeting of Lao She Teahouse for the Foreign Ministry during the Spring Festival, the 600th anniversary of the establishment of Mutianyu Great Wall, and the National Museum's appreciation for donations from American World War II veterans.