Kiln Head Tofu Threads

Kiln Head Tofu Threads

　　Kiln Head Tofu Threads is a specialty dish from Yaotou Town, Wan’an County, Ji’an City, Jiangxi Province. The tofu threads are renowned for being snow-white, tender, smooth, resilient, and delicious. They are especially notable for being sliced into fine threads that don’t break and for not turning into mush when dropped on the ground — a story that has become local legend.

　　A folk song from the Eighteen Shoals of Wan’an goes: “Kiln Head tofu and Baijia wine, found at every table, served with every meal. The tofu is tender, the wine fragrant, its fame spans three rivers and overshadows five lakes.”

　　Today, Kiln Head tofu is as renowned as Wan’an fish head. The production process of Kiln Head tofu involves meticulous craftsmanship. The selection of soybeans must be precise, followed by grinding, skin removal, and soaking. The water quality is crucial — moderately hard groundwater is preferred, which is a prerequisite in the making of Kiln Head tofu. At the same time, boiling the beans and coagulating the tofu are also key steps in the process.