◎?qū)O玉旻

毛豆腐是安徽省的一道獨(dú)特美食，其制作過程蘊(yùn)含著豐富的歷史和文化，朱元璋與毛豆腐的傳說更是為這道菜增添了一層神秘的色彩。對(duì)于游客來說，品嘗毛豆腐不僅是一種味覺上的享受，也是對(duì)當(dāng)?shù)貧v史和智慧的了解與體驗(yàn)。

In Anhui Province, the traditional dishmaodoufu, or “hairy tofu”, offers a unique culinary experience.Famous across Anhui and1)iconic in Huangshan,maodoufuis known for its distinct2)texture and flavor.

The making ofmaodoufuinvolves cutting tofu into small cubes, salting them slightly, and drying them under the sun or over charcoal.The humid climate of Anhui allows a white,fluffy3)mold to grow on the tofu, which gives maodoufuits “hairy”4)appearance.This “hair” is actually rich in amino acids, and vitamin B12.

Preparingmaodoufuis an art,requiring complex, time-consuming techniques.The choice of soybeans is critical; only specific varieties from the Anhui mountains are used, contributing to the dish’s fine taste and texture.A popular home-cooking method is to fry the fermented tofu until it turns golden brown, then5)simmer it with spices and a layer of spicy sauce, creating a savory, tender dish with a unique6)aroma.

The story ofmaodoufuis deeply connected to the Ming Dynasty’s Zhu Yuanzhang.There are several versions of the story.One version of the legend has it that Zhu found refuge in Anhui after suffering defeat with his troops in the south.Here, he encountered tofu that had grown moldy.Out of necessity, he ate it and discovered its delightful taste, leading to the dish’s popularity.

Today,maodoufuis a symbol of Anhui’s rich cultural heritage.For travelers visiting Huangshan, tasting this traditional dish is a

must, offering an insight into the region’s

history and culinary expertise.

1) iconicadj.符號(hào)的

2) texturen.質(zhì)地

3) moldn.霉

4) appearancen.外觀

5) simmerv.燉

6) aroman.香味

在安徽省，傳統(tǒng)菜肴毛豆腐為人們帶來了獨(dú)特的美食體驗(yàn)。這種在安徽各地享有盛名且成為黃山地區(qū)標(biāo)志性美食的毛豆腐，以其獨(dú)特的口感和味道而聞名。

毛豆腐的制作包括將豆腐切成小塊，用少量的鹽腌制，然后在陽光下曬干或在炭火上烤干。安徽的潮濕氣候使豆腐上生長出白色蓬松的霉菌，使毛豆腐呈現(xiàn)出“毛絨”般的外觀。這些“毛絨”實(shí)際上富含氨基酸和維生素B12。

制作毛豆腐是一門藝術(shù)，需要復(fù)雜而耗時(shí)的技巧。選擇黃豆至關(guān)重要，只有安徽山區(qū)的特定品種才能使這道菜的味道和口感達(dá)到極致。一種流行的家常烹飪方法是將發(fā)酵的豆腐煎至金黃色，然后加入香料和辣醬燉煮，制成一道咸鮮微辣、口感嫩滑且香氣獨(dú)特的菜肴。

毛豆腐的故事與明朝朱元璋緊密相連。流傳的故事有好幾個(gè)版本，其中一個(gè)版本是說朱元璋帶兵南征后遭遇失敗，逃至安徽避難。在這里，他發(fā)現(xiàn)了長有霉菌的豆腐。不得已地食用后，他發(fā)現(xiàn)了它的美味，從而使這道菜廣為流傳。

如今，毛豆腐成為安徽豐富文化遺產(chǎn)的象征。對(duì)于來訪黃山的游客而言，品嘗這道傳統(tǒng)美食絕對(duì)是必不可少的經(jīng)歷。毛豆腐這道菜肴為游客提供了一個(gè)深入了解該地區(qū)歷史和烹飪技藝的窗口。

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豆腐的蛋白質(zhì)含量豐富，營養(yǎng)價(jià)值較高。有一種說法 ：豆腐不宜與菠菜、香蔥一起烹調(diào)，會(huì)生成容易引發(fā)結(jié)石的草酸鈣。其實(shí)，這種說法是錯(cuò)誤的。不過，這種做法雖不會(huì)引發(fā)結(jié)石，但會(huì)降低豆腐的營養(yǎng)價(jià)值。