Although not as famous as Lang Mo tofu - a symbol of Hanoi cuisine, Lang Kenh tofu still has its own unique quintessential features, enough to make people's hearts flutter.
Kenh Village is located in Tay Do Commune, Hung Ha District, Thai Binh Province, a place that many people may not know. But for the people of this land, Kenh Village is a place that preserves traditional cultural and culinary values, of which tofu is one of the quintessence. This small village is like a hidden gem in the middle of the Northern Delta, nestled amidst vast rice fields.
Tofu making in Kenh village, Tay Do commune, Hung Ha district is a traditional local craft. Photo: Lo Linh
No one knows exactly when Kenh village tofu appeared, but it is known that it is a long-standing traditional craft, passed down from father to son through many generations. The old craftsmen in the village proudly recount that they are the third generation to follow their ancestors in making tofu. For them, this is not only a profession, but also a link between the past and the present, a source of pride for their clan and the whole village.
When night falls, when the sky and earth fall asleep, it is time for families making tofu in Kenh village to start a new day. In the dim light of oil lamps, the workers start their work with diligence and meticulousness. Each stage, from soaking soybeans, grinding, to separating the pulp, boiling, all take place in a rhythmic, skillful manner. The wrinkled hands marked by time and the crow's feet eyes of the Kenh village workers tell stories about their lives devoted to making tofu.
Kenh Lang tofu is different from all the other types of tofu we usually see. While Chai Lang tofu is long and tall, Mo Lang tofu is more square and round, Kenh Lang tofu is as thin as Korean fish cakes often seen in Korean dramas. Kenh Lang tofu is rectangular, pure white, about 0.5 cm thick, and so flexible that it can be bent without breaking.
If the tofu of Lang Chai village is long and tall, the tofu of Lang Mo village tends to be square and round, then the tofu of Lang Kenh village is as thin as the Korean fish cake often seen in Korean TV dramas. Photo: Lo Linh
When fried in hot oil, the tofu turns golden brown, the surface is crispy, but the inside still retains its characteristic softness, richness and fat. Kenh village tofu is not only delicious but also beautiful, and from there, it has become an ingredient for many attractive dishes. One of the village's specialties is tofu stuffed with meat, rolled up, tied with green onions, then fried until golden brown and dipped in sweet and sour fish sauce. The combination of the crunchy taste of tofu, the moistness of the meat filling and the rich flavor of fish sauce creates an attractive dish, captivating anyone who has tried it.
According to the owners of tofu production facilities in Kenh village, making delicious tofu requires many meticulous steps and patience. To make delicious tofu, you must first choose large, plump, and round soybeans. After being soaked in water, the soybeans will be ground into a liquid powder, then filtered to separate the pulp and get the bean water.
The bean water is then boiled, and sour water is added to catalyze the bean water to form young beans. The young beans are then scooped into molds, and the water is pressed to make the tofu firmer. Finally, the beans are transferred from the mold to a clean tray, and salt is sprinkled on each layer of beans to complete a batch. Although the process is not too complicated, to make a standard Kenh village tofu requires meticulousness and many years of experience from the craftsman.
Kenh village tofu is not only a dish, but also a symbol of the diligence and perseverance of the people of Thai Binh, and the pride of tofu makers who have devoted their lives to preserving and developing the traditional profession. Photo: Lao Dong Newspaper
Nowadays, Kenh village no longer has as many households making tofu as before. Only a few dozen households still cling to this traditional craft. In the modern context, the tofu making profession faces many challenges, from competition with industrial products to changes in consumer trends. Many traditional craft villages have gradually disappeared, but with the perseverance of Kenh village craftsmen, they are still trying to preserve their ancestral craft, so as not to lose a valuable part of their homeland's culture and cuisine.
Not long ago, many tofu factories went through a difficult period when the daily tofu output was low due to lack of outlets. That was the time when many people worried that the craft would gradually disappear. However, thanks to their love for the profession and perseverance, they still kept the flame of the profession alive, so that Kenh village tofu continued to exist and be known in many places.
Kenh Village may still be a strange name to many people, but for those who have set foot here and tasted the tofu, it will be an unforgettable memory. Kenh Village tofu is not only a dish, but also a symbol of the diligence and perseverance of the people of Thai Binh, the pride of the tofu makers who have devoted their lives to preserving and developing the traditional profession.
Kenh village tofu is sold by the kilogram. Photo: TL
During the summer days, when Kenh village is immersed in the lush green of rice fields, sitting by the fire, enjoying a piece of crispy tofu, feeling the fatty, nutty taste, who does not remember the name Kenh village. A simple name, but hidden in it is a whole world of love for the profession and attachment to the homeland.
And so, although Kenh village tofu may not be as famous as many other places, it still holds a special place in the hearts of those who have enjoyed it. From that simple land, Kenh village tofu has spread far and wide, bringing with it the distinctive flavors of Thai Binh countryside, contributing to enriching the culinary map of Vietnam.
Source: https://danviet.vn/dac-san-dau-phu-lang-kenh-dan-da-chi-co-o-thai-binh-duoc-ban-theo-kg-gia-sieu-re-dan-gom-mua-ca-ta-20240822131644656.htm
Comment (0)