汝南五香雞汁豆腐干，自兩百年前創制以來，以其獨特的風格，一直受到人們的歡迎，此間，幾經精心改良，更是香飄萬里。
       
    成品豆腐干一寸見方，外帶醬褐色光澤，內似琥珀半透明，溫水浸軟后，切成薄片或細絲，如加入適量蔥白絲、蒜白絲、蔬菜、芹菜等涼拌，則鮮涼爽口，津津有味；如與肉片、蔥白絲等熱炒，則噴香可口，余味久遠，多食不厭，更為佐酒下飯之上乘佳品。
      
    五香雞汁豆腐干以優質黃豆和母雞湯為主要原料，并佐以適量的大茴、花椒、丁香、涼姜等工而成。其制作工序復雜，要求也相當嚴格，先經選料、泡磨、點漿、包坯、壓擠、除醬氣等過程制成毛坯，再放入肥母雞湯、醬油、小磨油熬煮的原湯中，按配方加入一些作料，或浸、或煨、或煮，幾經不同火候鹵制，出鍋后相宜晾曬至干始成。

 

Spiced Chicken Dried Bean Curd

    Spiced Chicken Dried Bean Curd in Runan County is popular with amount of people for its special flavor from its creation 200 years ago. In these 200 years, it has been improved for several times and earns very high quality and flavor.
      
    The finished dried bean curd is a square lump of about 3.3 cm, which is brown and semitransparent like ambers. After dropped into moderate boiled water, we can cut it into slices or thin silks. Either dressing it with some slices of shallot, garlic and vegetables or frying it with pieces of meet and shallot is delicious and will give people a lasting taste, for which it has been the best choice to eat with wine.
      
    Spiced chicken dried bean curd chooses high-quality soybeans and chicken soup as the main materials, containing other condiments like peppers, clove, gingers and so on. The making process is very complicated and has very strict demands. First, it should experience these processes: choosing material, soaking, stewing, pressing, etc. Then put the semi-finished product into the soup stewed by chicken soup, soy sauce and small oil mill, together with other condiments and make the mixture soak, simmer or stew, then marinate with several kinds of fire. The following step is sitting and waiting for its being ripe. After it drys in the sun then we can get finished and tasty spiced chicken dried bean curd.