Xintian vinegar-set tofu 新田醋水豆腐

Vinegar is used to set the fresh tofu, giving this Xintian specialty its name. Ask for the restaurant's current preparation because sauces and cooking methods vary.

How it is made

Soybeans are ground into milk, strained and set using an acidic vinegar liquid, then pressed. Xintian makers may fry the tofu before it reaches the table or use it in further cooking.

Flavour & texture

The tofu has a concentrated bean flavor and firm, fine texture; frying adds browned edges, while the finished sauce determines its heat.

Local roots & traditions

Xintian vinegar-set tofu is associated with Yongzhou's local bean-processing tradition. The name describes how the curd is made, not necessarily a sour finished dish.

How to order Xintian vinegar-set tofu

Ask how today's tofu is cooked.

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Changsha stinky tofu 长沙臭豆腐 →

Tofu is fermented or steeped in a seasoned fermentation liquid, then fried and dressed with savory sauces and toppings. Changsha versions are recognizable for their dark exterior. The aroma can be forceful, but the interior is mild and soft beneath the crisp shell. Garlic, chili and broth add layers of flavor.

Try a different local texture

Pork with fresh peppers 辣椒炒肉 →

Thin pork slices are rapidly stir-fried with fresh chilies, allowing the meat to brown while the peppers soften but retain some bite. Different cuts give leaner or richer versions. The flavor is savory, pepper-fragrant and often hot, with rendered pork fat carrying the chili aroma through the dish.

Questions before you order

What name should I show when ordering?

Show 新田醋水豆腐 for Xintian vinegar-set tofu. Ask how today's tofu is cooked.