Ba Duong Noi bean curd - countryside flavor in the heart of the city

While the city is still sleeping, Ba Duong Noi village (Hong Ha commune, Dan Phuong district) has begun to "wake up". The small alleys in Dong Tam, Dong Tien, Hong Giang are bustling with the sound of bean grinders, hurried footsteps and the fragrant smell of soybeans spreading...

Every house is lit up, everyone is busy trying to "ship" the first tofu before dawn.

Ms. Nguyen Thi Tu, who has been working in the tofu making profession for many years in Ba Duong Noi village, said that to make delicious tofu, one must go through many meticulous steps. First is the step of selecting beans, the beans must be firm, free of worms, the shell is intact, smooth, and dark yellow. After being carefully selected, the beans will be soaked in clean water for 8-10 hours to expand evenly. Next, the beans are cleaned, then ground with the standard ratio: 1 part bean - 6 parts water. The step of cooking soy milk also requires skill, the fire must be moderate, keeping the heat stable so that the milk cooks slowly, not boiling...

No one remembers exactly when the tofu making profession began in Ba Duong Noi, but it has nurtured many generations, becoming the "brand" of the village. In the past, everything from grinding beans, squeezing water, and boiling was done manually. Now, most households use grinders, squeezers, boilers, trucks, etc. Thanks to that, productivity has increased and the quality of beans is more stable. Sticking with the profession, people here have not only built spacious houses but also built a future for their children. Many households have a good income, enough for their children to study, and to go beyond the bamboo fence of the village.

Grasping the modern consumption trend and taking advantage of the city's support policies, many households have completed the production process, ensuring food hygiene and safety, while standardizing packaging, labels, and traceability... Thanks to that, Ba Duong Noi tofu has become a 3-star OCOP product of Hanoi city.

As an ancient land of the Doai region, Dan Phuong is not only famous for tofu but also proud of many specialties imbued with the soul of the countryside such as Ha Mo porridge, Phung spring rolls, Lien Ha rice cakes... No longer limited to street vendors or market stalls, tofu skin, porridge bowls, and rice cakes are now present in supermarkets and high-class restaurants. These seemingly simple dishes have now been "elevated", becoming ambassadors of Doai culinary culture, contributing to promoting the beauty of the craft village to domestic and foreign consumers.

Source: https://hanoimoi.vn/bia-dau-ba-duong-noi-huong-que-giua-long-pho-thi-707354.html