Zhangjiajie food blood tofu

　　" Blood tofu, tofu and " to pig, pork and pepper, pepper and other seasonings to mix into a paste, tucked into ovate, with bamboo sieve is the heated kang, smoked baked yellow wax, eat chewy flavor, is a mode of top grade, also as the Tujia dishes there is a strong ethnic style special purchases for the spring festival.

　　This blood tofu has several hundred years of history, is rumored to have a story. In early Ming Dynasty had a local official chef in cooking when he Chicken Caesar in bean curd, he put the tofu put out by the fire. A few days later, bloody tofu is sootiness fire burn, half dry lump. One night, I felt tired after the completion of the cook, pour half a bowl of wine in the fire slowly " halo ", inadvertently picked up that piece of dry tofu smell, I smell, he washed thinly sliced fried to the wine, taste very delicious. After making this dish is emulated, master appreciation. Since then handed down by generations, and constantly improve the processing, has become today the unique flavor of the blood curd.

　　" zhangjiajie " " blood tofu, tofu and " to pig, pork and pepper, pepper and other seasonings to mix into a paste, tucked into ovate, with bamboo sieve is the heated kang, smoked baked yellow wax, eat chewy flavor, is a mode of top grade, also as the Tujia dishes.