Xunxian Wangqiao Tofu Skin

Xunxian Wangqiao Tofu Skin

　　Xunxian Wangqiao Tofu Skin is a specialty of Dongwangqiao Village and Xiwangqiao Village in Liyang Town, Xunxian County, Hebi City, Henan Province. Wangqiao Village has long been known as the "Hometown of Tofu." The tofu produced here is meticulously processed and finely made—white, tender, and pure in flavor, with just the right firmness. It holds its shape when boiled or stewed, doesn’t break when pan-fried, and becomes soft and fluffy when deep-fried. The tofu skin is thin yet chewy, making it perfect for cold dishes. Both the tofu and tofu skin are not only supplied to the local county but are also popular in nearby counties and cities such as Anyang, Xinxiang, and Hebi.

　　Wangqiao Village is located about one kilometer northwest of Xunxian County’s urban center and has long been famous across northern Henan as the "Hometown of Tofu." As far back as the Qing Dynasty, tofu workshops were established here, and for nearly 300 years, the industry has thrived. Mr. Ding Zhishan lives in Xiwangqiao Village, Liyang Town. With over 30 years of experience in producing soybean sprouts, tofu, and tofu skin, he has extensive expertise. In recent years, his "Wangqiao Tofu" and "Wangqiao Tofu Skin" have not only developed increasingly distinctive local characteristics but have also contributed to the area’s tourism. Many city dwellers drive specially to Wangqiao to enjoy the delicious tofu, take in the scenic beauty, have a good time, and in doing so, help enrich the local community. Out of Wangqiao Village’s 300 households, more than 280 are engaged in processing bean products, with an annual output of around 2 million kilograms. The hardworking people of Wangqiao are using their signature industry to contribute to the local economy and to help rural communities achieve prosperity.

　　Wangqiao Tofu is made with high-quality ingredients and crafted meticulously, mostly through manual processes. The production involves seven steps: selecting raw materials, soaking, grinding, filtering residue, boiling the slurry, coagulating, and pressing. Each pound of soybeans yields 2.5 pounds of tofu. The finished product is fresh, white, delicate, soft yet firm, easy to store and transport without spoiling, with clear edges, and turns golden and crispy when deep-fried. It is an excellent vegetarian dish and is widely loved by customers.　

　　How to Eat　

　　Stir-Fry: Soak the tofu skin, cut it, and stir-fry with a small amount of fresh seasonal vegetables.　

　　Boil (Soup): Tear the tofu skin into strips, boil briefly in hot water, add seasonings, and serve.　

　　Pan-Fry: Soak the tofu skin, flatten it, roll it with minced meat, and pan-fry until golden brown.　

　　Deep-Fry (Crispy): As above, cut into inch-long pieces, deep-fry until puffed and crisp.　

　　Salad: Mix a little cilantro with vinegar and pair with sliced tofu skin for a simple and tasty dish.　

　　Vegetarian Duck or Ham: Flatten the soaked tofu skin, layer with seasonings, shape slightly, steam first then pan-fry to finish.

　　The clever people of the "Hometown of Tofu" in Wangqiao have transformed soybeans into more nutritious and uniquely local tofu products, turning this everyday item into something truly remarkable and a best-selling product far and wide. A villager from Xiwangqiao Village said: "Every household in Wangqiao makes tofu, has done so for generations, and also makes tofu skin. I’m over fifty now, and ever since I can remember, everyone here has been making tofu." "Wangqiao Tofu" is white, tender, and pure in flavor. Its most notable qualities are that it doesn’t fall apart when stewed or boiled, doesn’t crumble when pan-fried, and becomes especially soft and fluffy when deep-fried. The tofu skin produced here is thin and chewy, making it a great choice for cold dishes. These tools specially designed for making bean products are the crystallization of generations of wisdom among the people of Wangqiao. The tofu masters, through centuries of refining their craft, have managed to extract even more essence from the soybeans through repeated processing. And the creation of tofu skin could be called the essence of that essence. It is formed from the soybean oil that floats on the surface of the pot before the tofu is made, which solidifies under carefully controlled heat. A villager from Xiwangqiao Village said: "From one pot of tofu, you can skim off seven or eight pieces of tofu skin. If you take too many, the tofu won’t taste as good. Tofu skin is very nutritious—out of forty-plus pounds of beans, you get only about seven or eight pieces of tofu skin."