Tongling Soybeans

Tongling Soybeans

　　Tongling Soybeans

　　Tongling soybeans, also known as "Tingzhou soybeans," are an excellent local variety of Tongling. Originally called "Pingtou Huang" (Flathead Yellow), it has two strains: Datouping Huang (Large Flathead Yellow) and -tou Huang. Their protein content is 47.87% and 47.31%, respectively—19.7% and 18.3% higher than that of other soybean varieties—but their fat content is 18.46% and 17.5%, slightly lower than that of common soybean varieties. Using the Datong Tingzhou soybeans from Tongling County as the main ingredient, the local specialty Tongling Dried Tofu (Tongling Chaogan) has been produced for over 400 years, dating back to before the Ming Dynasty. Pilgrims from across China as well as countries like South Korea and India who come to worship often purchase Datong Chaogan (Tongling Dried Tofu) to meet their vegetarian dietary needs. Tongling Chaogan boasts a delicate texture, remains chewy even after extended biting, is rich in nutrition, and leaves a long-lasting aftertaste—suitable for people of all ages and backgrounds. There are over 10 varieties of Datong Chaogan, including Ham, Pouch, Ten-Spice, and Dual-Flavor types. Soy products made from Tongling soybeans have 19.7% and 18.3% higher protein content—and slightly lower fat content—than those made from other soybean varieties.