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2009-09-26
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Whilst most Tofu Shops have olld 婆婆's selling you their house-made tofu's, the story behind 義香 also attracts some sort of Sympaphy in a way. Although 婆婆-less, this long established Tofu shop is now run by a 爽朗 Daughter of the family - she works ultra hard to earn money to feed the whole family, despite being slightly reluctant about continuing this job. And when somebody is sick and needs medication money, they rely even moe on the earnings from this shop...*************************************
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豆腐花 -
This was a cold one as during July it was too damn hot to eat a warm one! The texture was slightly 'rough' and not smooth. Well if it doesn't satisfy in this regards, I expected it to make up in other areas! Still, I was quite disappointed in the end, as there's also a lack of the Beany Aroma or Beany Taste here!! I wouldn't say there's none, but one might need a Spectrometer to detect them at nano 'ppm levels'!
花奶豆腐花 -
Also cold, the Tofu Curd texture was again rough and even the addition of Evaporated Milk did nothing to enhance and smooth out the experience 'texturally'.... and just as the above, this lacked perceivable beans taste contribution! The original version above was actually preferred over this version by the both of us.
豆漿 -
Surprisingly, the White Soy Bean drink here has a lot of 焦味, this having the strongest burnt taste of all the shops I've tried so far and gives it that charry character! What's interesting is that in the past when I was a kid in HK, I remember nearly all Shanghainese food shops carried the exact soy milk taste as here... it was smoky and quite bold. Nowadays it seems quite rare for some reason. In a way this was quite enjoyable, although at the same time it covers up any underlying beans taste.
Only recently, I started to suspect that this type of Smoky taste comes from boiling the Soy Milk at around 100+C longer than usual, rather than from smoking or roasting the soybeans. Its because I finally remembered that I have done the same myself a few times when accidentally over-heating soy milk, and the aroma matches that somehow?? In reality, Soy Milk becomes 'scalded' in taste after reaching around 55C, which is much lower than the normal Milks temperature. (However, soy milk preparations are always done around water's boiling point for safety reasons.) Strange!
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