Bagongshan Tofu

Shouxian County is widely known as the China’s Tofu Village. In 2014, Huainan’s Bagongshan tofu was listed in the national intangible heritage, and the city became the only national protection area of traditional tofu making skills.

The origin of Bagongshan tofu comes from a traditional story, which can date back to Han Dynasty. Liu An, the king of Huainan, combined mountain spring water, soybeans and brine to produce panaceas. However, he failed to get the elixirs, but he accidentally invented tofu and called it "Bagongshan tofu".

Bagongshan tofu is very strict about water quality. In order to produce fresh, soft and white, not easily broken tofu with excellent taste, the water must be selected from Zhenzhu Spring or Manao Spring in Bagong Mountain area. The processes of making tofu include soaking soybeans, grinding soybeans, filtering bean dregs, stewing soybean milk, curdling and cooling down. The crucial step is curdling, which directly determines the success or not of making tofu. It is necessary to ensure that the proportion of soybean milk and gypsum is very precise.

Tofu feast stands for the traditional culture of Shouxian County, it takes tofu as the main ingredient, by frying, stir-frying, stewing and deep frying, tofu can be made in various of dishes such as Wensi tofu, tofu skin dumplings, peony tofu and deep fried crispy tofu. 

Entries:

1.Shouxian county of Anhui province

2.China’s tofu Village

3.Bagongshan tofu

4.national intangible heritage

5.national protection area of traditional tofu making skills

6.the king of Huainan, Liu An

7.brine

8.Zhenzhu Spring

9.Manao Spring

10.soak soybeans

11.grind soybeans

12.filter bean dregs

13.stew soybean milk

14.curdling

15cooling down

16.soybean milk

17.gypsum

18.tofu feast

19.wensi tofu

20.tofu skin dumpling

21.the peony tofu 

22.deep fried crispy tofu