Chinese Food

Introduction

In the vast culinary landscape of China, regional specialties often steal the spotlight with their unique flavors and traditional preparation methods. One such gem hails from Youxian County in Hunan Province—Youxian Xianggan, a type of dried tofu renowned for its delicate texture and rich, savory taste. Unlike other tofu products, Youxian Xianggan boasts a slightly firm yet tender consistency, making it an ideal ingredient for a variety of dishes. This article delves into the homestyle recipe for Youxian Xianggan, exploring its origins, ingredients, preparation steps, and the cultural significance it holds within Hunan cuisine.

Origins and History

The history of Youxian Xianggan is intertwined with the rich cultural heritage of Hunan Province. Hunan, known for its spicy and aromatic dishes, has a long tradition of tofu production. Youxian County, specifically, is renowned for its high-quality soybeans and pristine water sources, which are crucial for making exceptional tofu. The art of crafting Youxian Xianggan dates back centuries, with local farmers and craftsmen perfecting the process over generations.

Traditionally, Youxian Xianggan was made during the winter months when soybeans were harvested. The beans were carefully selected, soaked, ground, and boiled to form a smooth soy milk. This milk was then curdled using natural coagulants like nigari or gypsum, and the resulting curds were pressed into blocks to remove excess water. The blocks were further dried under controlled conditions to achieve the signature texture and flavor of Youxian Xianggan.

Over time, Youxian Xianggan became a staple in Hunan households, often served as a side dish or incorporated into various meals. Its popularity soon spread beyond the borders of Youxian County, making it a recognized delicacy within Hunan cuisine and beyond.

Ingredients for Homestyle Youxian Xianggan

Before diving into the preparation steps, let’s list the ingredients needed to make homestyle Youxian Xianggan:

1. Fresh Soybeans – 2 kilograms (approx. 4.4 pounds)
2. Water – Enough to soak and boil the soybeans
3. Coagulant – Nigari or gypsum (about 3-4 tablespoons, depending on the brand and instructions)
4. Salt – A pinch for seasoning (optional)
5. Cloth or Cheesecloth – For draining and pressing the tofu
6. Wooden frame or mold – For shaping the tofu blocks
7. Heavy weights – For pressing the tofu (e.g., books, bricks wrapped in cloth)
8. Bamboo skewers or chopsticks – For lifting the tofu from the mold
9. Clean cloth or kitchen towel – For covering the tofu during drying
10. Ventilated drying rack or tray – For drying the tofu blocks

Preparation Steps

Step 1: Soaking the Soybeans

Begin by sorting through the soybeans to remove any stones, dirt, or damaged beans. Rinse the beans thoroughly under cold running water. Place the cleaned beans in a large bowl or pot and cover them with at least 2 inches of water. Allow the beans to soak overnight or for at least 8-10 hours. Soaking helps soften the beans, making it easier to grind them into a smooth soy milk.

Step 2: Grinding the Soybeans

Once the beans have soaked sufficiently, drain them and rinse them again. Transfer the beans to a blender or food processor, adding a small amount of water to facilitate blending. Blend the beans in batches until you have a smooth, creamy soy milk. If using a traditional stone mill, follow the same process, gradually adding water to achieve the desired consistency.

Pass the blended soy milk through a cheesecloth or fine sieve to remove any remaining bean solids. This step is crucial for ensuring a smooth and lump-free soy milk.

Step 3: Boiling the Soy Milk

Pour the strained soy milk into a large pot and place it over medium-high heat. Stir occasionally to prevent scorching. Bring the soy milk to a gentle boil, then reduce the heat to low and let it simmer for about 5-10 minutes. This step helps concentrate the flavors and removes any raw bean taste.

Step 4: Coagulating the Soy Milk

While the soy milk is simmering, prepare the coagulant according to the package instructions. Dissolve the nigari or gypsum in a small amount of water. Once the soy milk has simmered, remove it from the heat and let it cool slightly for about 2-3 minutes.

Slowly pour the dissolved coagulant into the soy milk, stirring gently with a chopstick or whisk in a circular motion. Avoid stirring too vigorously, as this can break up the curds. Let the soy milk sit undisturbed for about 15-20 minutes. You will see the milk begin to separate into curds and whey.

Step 5: Draining and Pressing the Tofu

Line a wooden frame or mold with a clean cloth or cheesecloth, ensuring there are no gaps. Carefully pour the curds and whey into the lined mold. Fold the corners of the cloth over the curds and gently press down to remove excess whey.

Place the mold on a sturdy surface and apply gentle pressure using a heavy weight. Start with lighter weights and gradually increase the pressure over time. Let the tofu press for about 30 minutes to an hour, depending on the desired firmness. The longer you press, the firmer the tofu will be.

Step 6: Shaping and Drying the Tofu Blocks

Once the tofu has been pressed, carefully lift it out of the mold using bamboo skewers or chopsticks. Cut the tofu block into smaller, more manageable pieces, about 1-2 inches thick. Place these pieces on a clean cloth or kitchen towel, spacing them out to allow for even drying.

Cover the tofu pieces with another clean cloth or kitchen towel to prevent dust and debris from settling on them. Place the tofu on a ventilated drying rack or tray in a cool, well-ventilated area. Let the tofu dry for about 12-24 hours, depending on the humidity and temperature. The tofu should develop a slightly firm, chewy texture and a faint, pleasant aroma.

Step 7: Cooking and Serving Youxian Xianggan

At this point, your homestyle Youxian Xianggan is ready to be cooked and enjoyed. There are numerous ways to prepare Youxian Xianggan, from simple stir-fries to more complex braises. Here are a few popular cooking methods:

Stir-Fried Youxian Xianggan with Vegetables

• Slice the dried tofu into thin strips.
• Heat a small amount of oil in a wok or skillet over medium-high heat.
• Add garlic, ginger, and chopped green onions, stirring until fragrant.
• Add sliced bell peppers, mushrooms, or any other vegetables of your choice.
• Stir-fry the vegetables for a few minutes until they are tender-crisp.
• Add the tofu strips and toss gently to combine.
• Season with salt, soy sauce, and a pinch of chili flakes (optional).
• Stir-fry for another 2-3 minutes until everything is heated through and well-coated with sauce.
• Serve hot, garnished with chopped cilantro or parsley.

Braised Youxian Xianggan with Pork

• Cut the dried tofu into bite-sized cubes.
• Slice pork belly or pork shoulder into thin strips.
• Heat oil in a heavy-bottomed pot over medium heat.
• Add sliced ginger, garlic, and star anise, stirring until fragrant.
• Add the pork strips and cook until they are lightly browned on all sides.
• Pour in enough water or chicken broth to cover the pork by about an inch.
• Add soy sauce, dark soy sauce for color, sugar, and a pinch of white pepper.
• Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes.
• Add the tofu cubes and continue simmering for another 15-20 minutes, until the pork is tender and the tofu has absorbed the flavors of the broth.
• Serve hot, garnished with chopped green onions or scallions.

Cultural Significance and Variations

Youxian Xianggan holds a special place in Hunan cuisine, not only as a delicious food item but also as a symbol of local pride and tradition. The process of making Youxian Xianggan involves meticulous care and skill, passed down through generations of Hunanese families.

While the basic recipe remains consistent, there are variations in preparation methods and flavors depending on the region and individual households. Some families may add additional spices or herbs during the boiling or cooking process, while others may prefer a simpler, more straightforward approach.

In recent years, Youxian Xianggan has gained popularity beyond Hunan’s borders, becoming a sought-after delicacy in restaurants and markets across China and even internationally. Its unique texture and flavor have earned it a place in the hearts and minds of food enthusiasts worldwide.

Conclusion

In conclusion, homestyle Youxian Xianggan is a culinary treasure that combines tradition, skill, and delicious flavor. By following the steps