Bagongshan Tofu Steak

Last updated 2026-11-10 — Bagongshan Tofu Steak "Wind-swept cranes and rustling grass, all seeming like enemy soldiers on Bagong Mountain." This is an ancient description of the retreat of Fu Jian after the famous Battle of Fei River. But little known is that Bagong Mountain is also the birthplace of tofu. The Ming Dynasty’s Li Shizhen recorded in his Compendium of Materia Medica: "The method of making tofu began with Liu An, the King of Huainan during the Han Dynasty." Why is Bagongshan tofu so famous? Not only because it originated here, but also due to its exquisite craftsmanship, superior quality, and unique flavor. Especially when made with the spring water of Bagong Mountain, the finished product is crystal clear, white as jade, tender as congealed fat, with a delicate texture, refreshing and smooth — it can be held and shaken without falling apart. "Bagongshan Tofu" is also known as "Four-Seasons Tofu," named for being made all year round. This dish is truly a treasure among tofu dishes and is also a traditional famous dish of Anhui. The tofu in this dish looks like gold inlaid with white jade, has a crispy and fragrant taste, and is tender inside.