Chapter 30: The Tofu of the Level Bridge Astonishes All; Gifted Yet Growing Slowly

Lord Huo entered the county office with measured steps, his bearing dignified and solemn. The grand facade of the county hall gleamed with the golden characters “Impartial Justice,” shining brilliantly. The magistrate took his seat in the main hall, his deep-set eyes fixed unwaveringly ahead.

Shortly thereafter, the advisor hurried forward to report, “Lord Huo, the man who struck the drum is Shen Wei from Hexia Town. Here is his petition.” He presented the document; the magistrate examined it intently and then slapped the gavel with a resounding crack. “Bring the man in at once!”

“Yes, sir!”

“Both of you, come in quickly,” the bailiff announced in a commanding tone, causing the boatman named Li to tremble in fear. Young Master Shen, more accustomed to the ways of the world, straightened his clothes and entered the hall.

Upon entering, Shen looked up to see the county magistrate, solemn in official robes, sitting upright. The authority of his gaze inspired awe and respect.

“Your humble servant greets the lord,” Shen quickly bowed according to custom; the boatman fell to his knees with a thud.

“My lord, please uphold justice for me.”

“The petition states that the moneylender on Hexia Street is dishonest and withholds payment. Is this true?”

“My lord, I wouldn’t dare lie. Every word is true,” the boatman replied, his forehead nearly broken from repeated bows.

“Bring in Mr. Qian!” The magistrate tossed a tally onto the hall, its crisp sound echoing through the county office…

Meanwhile, Shen whispered a few words to Xiao Long, who nodded repeatedly before leaving the hall, heading straight to Hexia.

Back in the kitchen of Song’s Tavern, the atmosphere was bustling and lively. Boss Song was personally instructing his chefs, “Gentlemen, today is the day our tavern shines. The full-month banquet for the Shen family’s young heir is the perfect chance for our chefs to display their skill. The other dishes are familiar to you all, but this newly learned ‘Pingqiao Tofu’—I’m not quite at ease with it.”

“Boss, I guarantee we’ll make this new dish taste exactly like it does in Pingqiao Town,” vowed Chef Zhang, recently returned from his culinary training. Boss Song glanced at the tofu prepared in the basin and nodded approvingly.

“Very good, it looks just right. Today, it’s up to you. As usual, if everything goes well, you’ll be handsomely rewarded tonight.”

“Boss, you just get the money ready—we’ve got this,” Chef Zhang said to the sous chef. “Let’s get the final preparations done.”

To speak of Pingqiao Tofu naturally brings up Pingqiao itself—a remote market town more than twenty li south of Shanyang County in Huai’an Prefecture. Historical records show that as early as the Song and Yuan dynasties, this was a large, picturesque market south of the city.

Merchants, officials, and travelers from north and south often stopped here, fostering thriving commerce and greatly boosting the local economy. This prosperity also encouraged the rise of Buddhist culture. For a time, temple incense flourished, with the Doushuai Temple as the most prominent, gradually leading to the annual festival on the first day of the third lunar month—the “Little People’s Festival,” also known as the “Laughing People’s Festival.”

During the festival, various folk performances were held and trade activities took place. Wu Cheng’en of Hexia wrote in verse: “Weary sails moor by the river bridge, alone I face the blue banners and rest my arm. At sunset, cowherds return to flute and cape, tides bring fish and rice to merchant boats. Wild greens skirt the water’s edge, village smoke rises across the bank. Here, I seek two plots of land, idly leaning on my cane listening to cicadas.”

To attract customers, the snack shop owners in Pingqiao competed to refine their culinary skills, gradually developing distinctive dishes—Pingqiao Tofu among the foremost.

Chef Hu crafted his famous “Hu’s Tofu” by stewing fresh carp brains with chicken broth and tofu. The process of making Pingqiao Tofu was meticulous: first, both the raw and cooked soy milk must be filtered through fine white cloth, yielding delicate tofu. Salt brine is used for curdling, making the tofu tender, fragrant, and smooth—never gypsum.

Next, the yellow water must be drained from the tofu. This is done by briefly boiling the tofu in clear water, then immediately removing it. The tofu is then sliced into thin pieces and soaked in cool water for a while.

Afterward, the ingredients are prepared: diced chicken, minced meatballs, minced fish balls, shredded egg, shrimp, bamboo shoots, crushed melon seeds and pine nuts, scallion, garlic, ginger, starch, pepper, lard, soy sauce, and salt.

Chef Zhang heated the wok, sliding it with lard, filling the kitchen with a rich aroma. He added scallion and ginger, then the prepared salt-brined tofu and other ingredients, stirring them together. Finally, he poured in chicken broth and soy sauce, letting the pot slowly come to a boil.

“Master Zhang, this Pingqiao Tofu will surely make you famous today,” the sous chef remarked, watching Zhang’s skilled movements.

Chef Zhang made no reply; his whole mind was focused on the cooking. At that moment, the pot boiled—the tofu, fine as silken threads, danced in the bubbling broth. He stirred it gently, covered the pot, and after a short while, added a little starch to thicken, then waited patiently.

At the final moment, the chef opened the lid, sprinkled in pepper, garlic, and coriander, brought it to a boil again, then quickly removed the pot, dividing the dish into eight large bowls. Now fragrant and tender, rich but not greasy, delicate yet not slippery, vegetarian for clarity of mind, meat-based for nourishing the lungs—thus was the exquisite Pingqiao Tofu completed.

The other dishes were served in order. Upstairs, the hall was abuzz with chatter; diners discussed news from far and wide, savoring the authentic Huaiyang cuisine to judge its flavor.

Only a few green leaves remained on the lion’s head meatballs, but the guests were delighted, all praising the tavern’s dishes as true to tradition.

“Pingqiao Tofu is here!” Several waiters brought out the dish together. At the main guest table on the third floor, the most beautiful maidens personally served the tofu, drawing admiring glances from the gentlemen.

To find out what happens next, stay tuned for the following chapter.