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Hustling Day and Night | Cantonese Flavor, Superb Craftsmanship (2)

2020-December-30       Source: Newsgd.com

Chetian Tofu is among the best of its kind mainly because of its ingredients. The local green soybeans and mountain spring water make the tofu white, aromatic, and tender.
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In the upper reaches of Dongjiang River, in the mountainous area of northern Guangdong, dozens of tofu workshops can be found all over Chetian Town, Longchuan County, Heyuan. Chetian Tofu is among the best of its kind mainly because of its ingredients. The local green soybeans and mountain spring water make the tofu white, aromatic, and tender.

Cantonese cuisine chef Deng Jinyun is 66 years old. He has been working with tofu for 49 years. This year, his son Deng Huasen made up his mind to learn this craftsmanship. The manufacturing process of tofu contains a dozen steps and takes nearly ten hours. To make sure tofu is fresh at the morning bazaar, it should be made overnight, so the Deng's need to get up at midnight every day to start working.

In order to make the tofu as delicious as his father does, Deng Huasen has to master several key skills. There is also a must-eat tofu dish for Hakka people to celebrate every festival and New Year. Wondering what they are? Click on the video to find out.

Presented by Bigship Studio & Newsgd.com

Editor: Monica Liu

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