Chongqing’s Dahuofan (Tofu Brain Rice), Paired with Green Chili and Oil Peppers, But Luzhou People Prefer Hu La Ke
Unlike the tenderness of tofu brain, it's not as 'mature' as tofu, but the dahuofan () deeply resonates with Chongqing people, and has also spawned the dahuofan set meal.
Just how much do Chongqing people love dahuofan?
In my hometown of Luzhou, we always make our own tofu during the New Year, from making the soy milk to shaping the tofu, all done at home.
There's no such condition in the city, but you shouldn't worry about not being able to find dahuofan; in some markets, there are also shops selling dahuofan for 2 yuan, enough for a family meal.
The soul of dahuofan lies in the dipping sauce. In the main city of Chongqing, dahuofan is generally served with a plate of green chili and oil dipping sauce.
Fresh Luzhou two-jinjiao peppers are stir-fried and ground into green chili sauce, then mixed with homemade chili oil, salt, garlic, and other seasonings.
In the countryside, people are more fond of hu la ke ().
Dry chili peppers are roasted on charcoal until they are slightly charred, then mixed with various seasonings to create chili sauce, and finally finished with hot oil.
In Luzhou, our dipping sauce contains our own homemade soy sauce, so the sauce looks darker, but the taste is amazing.
Although I like both, if I had to choose one, I would definitely choose green chili and oil dipping sauce.
The combination of green chili sauce and oil dipping sauce doesn't overwhelm the mouth, the aroma radiates through chewing, and you finally taste the inner heat, it's fantastic!
Dahuofan has become Chongqing people's national food, and it is continuing to grow.
Now, when people eat dahuofan, they not only pursue the taste but also emphasize a mix of meat and vegetables. Braised pork belly has become the standard for eating dahuofan; without it, the dahuofan isn't complete.
What other dishes do you think can be added to the lineup of dahuofan?
