GLOBALink | Traditional tofu-making techniques shine with new vitality in E China

SHOUXIAN, June 19 (Xinhua) -- For thousands of years, the traditional tofu-making techniques have been carried on from generation to generation in Bagongshan Township of Shouxian County, east China's Anhui Province. This technique was inscribed on China's national intangible cultural heritage list in 2014.

The magic journey from soybeans to tofu includes more than ten processes, such as soybean selection, soaking, grinding, soy milk boiling, and curdling.

In Huainan City, tofu can be made into hundreds of dishes, including tofu dumplings, fried Huainan tofu steak, and "Chrysanthemum-shaped tofu," which requires the chef to conduct cutting on a piece of tofu over 160 times.

In 2024, the output value of the entire soybean products industry chain in the city reached 4.52 billion yuan (about 0.63 billion U.S. dollars), a year-on-year increase of 10.4 percent.

Produced by Xinhua Global Service