Heyang Spicy Tofu: a silky and savory delicacy

　　Spicy Tofu is a traditional cuisine of Heyang County in Weinan, Shaanxi Province, China. It is very popular in Lujing, Dudian and Mengzhuang, southeastern part of the county. The main ingredients for the delicacy are tofu, saozi (minced meat), sauce with chopped fried tofu, carrot, lotus root and pork intestines, and chili oil made of pork fat and vegetable oil. To make Spicy Tofu, the first step is to slice tofu into seasoned soup and boil it for 20 minutes. Then put sauté saozi on the boiled tofu and the chili oil--the tasty Spicy Tofu is ready.

　　The cooking process mainly includes exacting chili oil, making firm pressed tofu and stir-frying saozi. Authentic Heyang Spicy Tofu tastes the best when it is hot, for it can provide warmth and comfort for the heart. The cuisine is a must at weddings and funerals. The cook’s priority is to make Spicy Tofu. Locals usually eat up tofu and vegetables first, leaving the soup to soak pita bread with it.