Red Date Tofu Roselle Me Date House, meet on October 27 at the Kangjian Lohas Festival Farmers' Market
This year, we have been busy from the start of the year until now, and we can no longer catch our breath during a slack season as we did in the past. In our effort to practice an organic lifestyle, the crops our farm produces seem to have become more diverse, and after five years of cultivation we have gradually gained experience. Our processed products have also become more and more presentable.
Living in the countryside, whenever the very popular Kang Jian Magazine runs a feature, there are always many loyal readers who come visiting with the magazine in hand, following it like a guide. Some come to see our farm, while others come drawn by reputation to see Mia, the free-spirited happy dog, and my dad's plump free-range chickens. The bean aroma of Chuanlong Tofu Workshop is even more popular, and there are always many visitors who come from far away only to find it sold out.
7. Soy products from Chuanlong Tofu Workshop
Because of Wu Guozhen's insistence on handmade methods, together with my love for Taiwan's agriculture and that of my other partners, the old-house tofu workshop built over the Chuanlong irrigation canal has finally produced stunning handmade tofu. Almost every gourmet who tastes it has their eyes light up, and it is now being served one after another in restaurants in Taipei.
Guozhen's tofu is delicious because he insists on using high-quality nigari and solidly sourced soybeans. Besides the fragrant, silky tofu, we have given this little shop another important meaning: to bring Taiwan's soybean cultivation back to life! The turnover of a small shop is actually pitifully small, but because of the workshop's dedication, it has attracted more small shops to open, and we have also found a large tenant farmer in Xuejia, Tainan, to contract-farm four jia of soybeans. The soybean we contract-farm in autumn is Tainan No. 4, close to a native local variety; the beans are small, but when boiled into soy milk they are full of fragrance.
Before the contract-farmed soybeans are harvested, and because soybean quality is not yet stable due to the effects of weather, switching entirely to Taiwan soybeans to make Chuanlong tofu is very difficult. The soy products sold at the Kang Jian LOHAS Festival are made from 30% Taiwan soybeans and 70% imported non-GMO soybeans from Canada. Please come and taste true soybean aroma; eating good soy products is very important for your health.
On this day, we will bring freshly made that morning firm tofu, nigari tofu pudding, uncolored white dried tofu, and rich, fragrant soy milk. The Taipei Wanfang store guided by Mr. Tofu, Guozhen, has also opened, and group buying in the Taipei area is welcome.