Let Weiyang products reach every corner of the country, cross national borders, and go global.

Return to the previous page

1984

2024年02月22日

Relocated from Gengzi Street to No. 92, Jiefang North Road, Yangzhou City.

Previous page

1998

Next page

1966

Related Information

Weiyang bean dishes come in a wide variety, with renowned specialties that are fragrant and exquisite.

Weiyang bean dishes come in a wide variety, with renowned specialties that are fragrant and exquisite.

The dried bean threads are dry, pale yellow in color, and fragrant with a subtle bean aroma. They form neat, uniform pieces, with a dense, resilient texture that holds its shape without breaking into strands. They are neither sour nor sticky, and offer a satisfying chew. When preparing “Da Zhu Gan Si,” Yangzhou chefs invariably use Weiyang‑style dried bean threads as the raw material, famously remarking, “Only these threads can do justice to this dish.” For years, high‑end banquets overseas have relied on air‑freight shipments of Yangzhou‑produced dried bean threads, precisely to preserve their authentic, unadulterated flavor.

How do you cut tofu?

How do you cut tofu?

For those of you who love tofu, if you often cook dishes with it, take a look—here’s a tip: no matter how small you cut the tofu, it won’t stick to your knife, and it’ll save you time too. Tools and ingredients: 1 knife, 200 ml of water, and 2 blocks of tofu.

What is the method for making tofu?

What is the method for making tofu?

The method for making tofu is as follows: First: Begin by preparing 500 grams of soybeans. Pick out any stones or debris, rinse them thoroughly, and soak in clean water overnight. After soaking, rinse the beans again to remove any remaining residue. Second: Place the rinsed soybeans into a high‑speed blender, add water at a ratio of approximately 6 parts water to 1 part soybeans, and blend on the fruit/vegetable setting until smooth. Third: Line a bowl with a cheesecloth, pour the blended soy milk over it, and strain out the soy pulp. Transfer the strained soy milk to a pot and bring it to a gentle boil over medium heat, stirring constantly to prevent scorching. Skim off any foam that rises to the surface, then continue simmering for an additional two minutes after it boils. Fourth: In a small bowl, mix 20 milliliters of water with the prepared gypsum powder until well combined; set aside. Fifth: Add the gypsum mixture to the soy milk, stirring gently until the mixture begins to set into soft curds. Turn off the heat, carefully pour off the excess liquid, and transfer the curds to the cheesecloth to drain away any remaining moisture. Place the curds into a mold, wrap tightly with the cheesecloth, and press down with a weight. Let it sit for about one hour, and your tofu is ready.

COOKIES

Our website uses cookies and similar technologies to personalize the advertising shown to you and to help you get the best experience on our website. For more information, see our Privacy & Cookie Policy

COOKIES

Our website uses cookies and similar technologies to personalize the advertising shown to you and to help you get the best experience on our website. For more information, see our Privacy & Cookie Policy

These cookies are necessary for basic functions such as payment. Standard cookies cannot be turned off and do not store any of your information.

These cookies collect information, such as how many people are using our site or which pages are popular, to help us improve the customer experience. Turning these cookies off will mean we can't collect information to improve your experience.

These cookies enable the website to provide enhanced functionality and personalization. They may be set by us or by third-party providers whose services we have added to our pages. If you do not allow these cookies, some or all of these services may not function properly.

These cookies help us understand what you are interested in so that we can show you relevant advertising on other websites. Turning these cookies off will mean we are unable to show you any personalized advertising.

Powered by:www.300.cn | SEO | AI SEARCH

营业执照