Yao Tou Tofu

Yao Tou Tofu

Yao Tou tofu is an intangible cultural heritage of Wan’an County.

　　Since ancient times, there has been a local saying in Wan’an: “Yao Tou tofu, Bai Jia wine.” Yao Tou tofu is renowned for being snow-white, tender, smooth, resilient, and delicious. It can be sliced into fine shreds without breaking, and even if dropped on the ground, it won’t turn into mush. For centuries, Yao Tou tofu has been a festive delicacy for the people of Wan’an, a favorite among visiting officials, merchants, and guests, and even considered a unique gem among Jiangxi-style foods.

　　According to the genealogy of the Chen family from Xiaping in Yao Tou Town, in the late Tang Dynasty, Chen Lin, courtesy name Shiyu, was a native of Henan. He passed the imperial examinations and became a scholar-official, earning the honor of dining at the imperial banquet. Among the many dishes served, Chen Lin was particularly fond of tofu. He then inquired far and wide and eventually learned the techniques of tofu-making from the head chef of the imperial kitchen. Later, Chen Lin was appointed as the prefect of Luling (present-day Ji’an City), but soon retired to his hometown. He then devoted himself to refining the tofu-making techniques he had learned, elevating them to new heights. He personally taught his wives and concubines, and passed down the craft to future generations. The eighth-generation descendant of Chen Lin, Chen Yanfu, relocated from Wuyuntoushi (formerly part of Taihe County, now within Shaokou Township, Wan’an County) to Xiaping in Yao Tou during the Southern Song Dynasty’s Baoding era, the year of Bingxu (1226), where he established his family home and introduced the tofu-making skills to Yao Tou. Since then, Yao Tou tofu has gained widespread fame.

　　According to the genealogy of the Chen family from Xiaping in Yao Tou Town, in the late Tang Dynasty, Chen Lin, courtesy name Shiyu, was a native of Henan. He passed the imperial examinations and became a scholar-official, earning the honor of dining at the imperial banquet. Among the many dishes served, Chen Lin was particularly fond of tofu. He then inquired far and wide and eventually learned the techniques of tofu-making from the head chef of the imperial kitchen. Later, Chen Lin was appointed as the prefect of Luling (present-day Ji’an City), but soon retired to his hometown. He then devoted himself to refining the tofu-making techniques he had learned, elevating them to new heights. He personally taught his wives and concubines, and passed down the craft to future generations. The eighth-generation descendant of Chen Lin, Chen Yanfu, relocated from Wuyuntoushi (formerly part of Taihe County, now within Shaokou Township, Wan’an County) to Xiaping in Yao Tou during the Southern Song Dynasty’s Baoding era, the year of Bingxu (1226), where he established his family home and introduced the tofu-making skills to Yao Tou. Since then, Yao Tou tofu has gained widespread fame.

　　The production process of Yao Tou tofu consists of six steps: selecting beans, soaking and grinding, boiling the slurry, adding gypsum, pressing out water, and cutting into blocks. The materials and tools required include: soybeans, gypsum, well water, stone mill, stove, wooden buckets, ladles, mortar and pestle, shaking frame (basket), gauze, wooden square frame, and layered boards.

　　Yao Tou tofu holds significant historical, cultural, and scientific research value. In addition, it is highly nutritious, containing essential trace elements such as iron, calcium, phosphorus, and magnesium that are vital for the human body. Regular consumption can invigorate the spleen and boost energy, clear heat and moisten dryness, promote saliva production and relieve thirst, and cleanse the intestines and stomach. It helps enhance nutrition, aids digestion, stimulates appetite, and benefits the growth of teeth and bones, while also increasing iron levels in the blood. It contains no cholesterol and is rich in plant-based phytoestrogens. Sterols and stigmasterol found in tofu are effective anti-cancer components. In 2012, this traditional production technique was included in the county-level intangible cultural heritage protection list by the People’s Government of Wan’an County.