Chicken tofu pudding, gray tofu, Shaobai, three fragrances, rolled pastry, crystal silk potato noodles... Which of Pengshui's delicacies do you prefer?
On the morning of December 12th, the "Perception of Chongqing · Tasty Chongqing" special event dedicated to Pengshui was held, welcoming international students from Russia and Rwanda to Pengshui. They came to experience Pengshui's unique cuisine and savor the local flavors.
International Students Learn to Cook Pengshui Dishes（Photo/Zhao Guogan）
International Students Explore Miao Heritage Cuisine
Under the guidance of food experts and dressed in Miao clothing, international students arrived at Pengshui Jiulicheng to embark on a culinary journey through Pengshui's delicacies.
"This taste is amazing!" as they savored the delicious "rolled pastry," foreign students couldn't help but exclaim, "It's so delicious!"
It is worth noting that "rolled pastry" is a Miao heritage cuisine with a history of over 200 years. During the Jiaqing period in the Qing Dynasty (1812), Yushan excavated 14 salt wells, leading to the unprecedented prosperity of the salt industry. At that time, a business called "Yan Fu Chun Zhai" saw new opportunities brought about by the thriving salt industry. They meticulously developed a fragrant, sweet, crispy, and flaky pastry known as "rolled pastry."
Food experts explained that "rolled pastry" is made by manually rolling out the dough with a rolling pin, adding fillings, and then pressing it into shape with molds. It is baked in an oven to achieve its characteristic fragrance, sweetness, crispness, and flakiness. "Rolled pastry" uses only natural ingredients, with more than ten types of ingredients in its recipe. The production process is complex, resulting in golden-brown pastries that crumble in the mouth when freshly cooked.
After learning about "rolled pastry," international students tasted "gray tofu," a Chongqing municipal-level intangible cultural heritage.
They were surprised to learn that wood ash is used to make this dish. One student commented, "Wood ash can be used for cooking!"
Food experts explained that the uniqueness of gray tofu lies in its preparation technique. Fresh tofu is cut into pieces, soaked in clean wood ash, and allowed to stand for three hours to absorb excess moisture. A large pot with clean wood ash is heated, and the soaked tofu pieces are constantly stirred with a wooden spatula. After 40 minutes, the tofu pieces turn foamy and yellow, becoming gray tofu.
"It's relatively mild in flavor, very moist, and has a refreshing taste!" After tasting gray tofu, international students found the dish's preparation process particularly unique.
Praising Pengshui's signature dishes: "Delicious!"
International Students Taste Miao Cuisine（Photo/Zhao Guogan）
"Eating chicken without seeing chicken and tofu without seeing tofu, that's the magic of chicken tofu pudding." As they enjoyed Pengshui's signature dish, "chicken tofu pudding," international students found it delicate and delicious. "Chicken tofu pudding" is a famous dish in Pengshui, prepared with great care, using free-range old hens and local eggs.
Pengshui's "Shaobai" is a dish that is suitable for all ages and is typically found in local buckwheat and tofu restaurants. One student remarked, "Although it looks a bit fatty, it's not greasy at all!" Students also said, "The texture is amazing; it's very sticky."
"These crystal-clear noodles are beautiful!" When tasting "crystal silk potato noodles," students commented on the chewiness of the noodles and even compared them to regular pasta.
"Crystal silk potato noodles" are a traditional handmade delicacy from Yushan Town, Pengshui. They are made from high-quality sweet potatoes, producing a pure white and translucent texture.
Becoming apprentices: hands-on experience in cooking
International Students Enjoy Miao Dance（Photo/Zhao Guogan）
After tasting "three fragrances," international students began learning how to make this dish under the guidance of a chef and discovered its origin.
Historically, Pengshui Yushan was known for salt production and was named after the production of cinnabar. This gave rise to the professions of "load bearers" and "boatmen." These workers had heavy physical labor and high nutritional needs but little time to cook, creating fragrances."
"Three fragrances" consists of fresh pork, local eggs, and sweet potato starch mixed into a paste, wrapped in tofu skin, and steamed. The golden color and delicious taste of "three fragrances" make it a must-have delicacy at Pengshui banquets during festivals and celebrations. It is also the most nostalgic taste for Pengshui natives living away from home.