As the chill of winter descends upon Xucun Village in Jinhua, Zhejiang Province, the air fills with the delicate aroma of soy milk. Local residents, honoring a tradition that spans several centuries, are busy crafting tofu skins, an art form passed down through generations.
In humble kitchens warmed by traditional earthen stoves, soy milk is meticulously heated until a thin film forms on its surface. This fragile layer, resembling the wings of a cicada, is carefully lifted with a bamboo stick and hung on ropes to air-dry, creating translucent sheets of soy skin. The process is as much a ritual as it is a culinary practice, requiring patience and skill.
“Making tofu skin is in our blood,” says Mr. Wang, a lifelong resident of Xucun. “Over 70 percent of our village knows this technique. It’s more than food—it’s our heritage.” The soybeans used are locally grown, adding to the unique flavor and quality of the product. The resulting tofu skin is not only thin and resilient but also boasts a delicate, slightly sweet taste that has earned it acclaim both locally and beyond.
This time-honored craft has positioned Xucun as a cherished destination for culinary enthusiasts seeking authentic Asian flavors. The villagers’ commitment to preserving their ancestral methods offers a glimpse into China’s rich cultural tapestry, attracting visitors and researchers interested in traditional practices.
As the soy skins sway gently in the winter breeze, they symbolize more than sustenance—they represent the enduring spirit of a community and the seamless blend of tradition and daily life in rural China.
Reference(s):
cgtn.com
