I used to always eat there before i moved. They hands down serve the best guo tie (Pot Stickers) I’ve ever had in my entire life. I’ll always make absolutely sure to go eat there every time i went back to visit my relatives.
The video got some of the history wrong. He said Liu Bang is the inventor of tofu while subtitles say Liu An then shows a portrait of Liu Bang. Liu Bang is the founder of the Han Dynasty, Emperor Gaozu of Han. Liu An, Prince of Huainan, is his grandson and credited as the inventor of tofu.
My dad used to get me tofu pudding from the store when i was little. It was sweet and soft, and I miss it. I always thought it was just regular silken tofu until I ate silken tofu by itself from the store and realized the two were different
The Chinese also brought it to Indonesia. We call it tahwa / kembang tahu (not to be confused with tofu skin). Here, we usually serve it warm in kuah jahe (ginger syrup-like liquid).
Local tofu factory across SE asia often get raided by authority of using formaldehyde, excessive/illegal gypsum powder, or bad (re:dirty) working condition. The use of gypsum powder has been controversial for a long time due to long term health effects, usually practiced by overseas chinese establisment. Local java tahu maker use CH3COOH as coagulant, hence got more firm and soury taste. Others used agar powder. And for Japan they used nigari (salt solution) as coagulant
If you want it cold, you use the gelatine as a coagulant in stead of the calcium sulphate (gypsum) then add caramel and cooked tapioca pearls …. missed it back in the Philippines
Maybe the Chinese version is different? I've only had it with a slightly sweet, very light syrup, sometimes flavored with ginger. No caramel and no tapioca pearls.
I know right?! Hopefully those Bongs and Yanks stop thinking they own the place from half a globe away and think they can just instigate more riots with those deluded screeching hanjians.
@@redempress1234 A controversial comment :) Depends what media you are indulging.. Everyone has their own opinion. Just idiotic when you start spreading hate and can’t do shit about the situation besides rant on the internet
@@MyAura That's exactly what you are doing, and the original comment is more idiotic than the witty comeback. Just enjoy a tofu video without spreading your unfunded opinions.
@@adriancatalinmarin8320 Calm down. No need to get all rattled up from just 2 comments :) See bottom part of comment 2 cause that’s for you as well, cheers :)
My favorite dessert. With soybean sauce with fried tofu.. best vegetarian dish. Feel bad for those who discriminate people’s food ethnicity. You are not open minded. I can eat a big Bowl of Dofu. Sweet ginger syrup. Xie Xie Ni
It's really sad to hear a common theme in most of these places stories, family run for so long, but the coming gen has no interest in taking over. Seems like a lot of stuff will be lost in the coming decades.
It is sad but predictable, I would say he is using the old school way to run the business. At 3:00 said it himself, he could not tell the precise ratio of soybeans and water to make tofu, it only depends on the worker's experience to decide, and the family has been making tofu since his grandpa. It seems not very sensible.
When these things disappear as humble foods, hipsters will step in to charge triple and it'll be seen as a cool throwback/nostalgia while also pushing that they are using thr finest water and beans etc. I've seen this happen before..
@@margarettam12 tbh that's probably like a trade secret type of tale, he most likely knows a measurement but the idea is to make it hard to replicate for others.
No word about the orange sugar, a key ingredient I would say. All the dessert shops in Hong Kong have it, but when I want to buy it, I can't find it anywhere.
The "orange sugar" is just red sugar, a common Chinese sugar you can find (they sell a variety of sugar with different level of refining, you can try and see which one you like best). The secret ingredient is in the syrup that's cooked with ginger.
guys loosen up.. if you don't like the way they do of processing the tofu.. youre not obligated to eat that.. don't be mean. we are all live in different part of the world, we need to respect they're way and culture..
Fresh tofu pudding does not contain any sugar. In Hong Kong they put sugar or syrup to sweeten it. Although nowadays you can buy in the supermarket in the cool section sweetened tofu pudding with many different flavors like almond, ginger and fruit flavors.
0:26 Starting to wonder at the beginning, what technique they used to produce such firm 豆花 - tofupudding- and how they served it if it was sliced squared and not scoped it. Then realized they are not only selling douhua 豆花 but also tofu豆腐
