Tongbai Bean Tendon

Tongbai Bean Tendon

　　Tongbai Bean Tendon is a specialty of Tongbai County, Nanyang City, Henan Province. Known for its “golden color and wing-like thinness,” Tongbai Bean Tendon is rich in nutrients, easy to store, and convenient to eat. It has a fresh, smooth taste and a tender, delicate texture. Its nutritional value is considered as precious as gold, earning it the nickname “soft gold.”

　　Bean tendon is a traditional soy product from the Tongbai Mountains. As the Tongbai Mountains lie in the transitional zone between the Qinling and Dabie Mountain ranges, their unique natural climate gives the soybeans grown there higher nutritional value.

　　How Tongbai Bean Tendon is Made:

　　Tongbai Bean Tendon is made from locally grown soybeans that are free from any pesticides, combined with the sweet mountain spring water of the Tongbai Mountains, giving it an authentic, rustic, and refreshing rural flavor. Genuine Tongbai Bean Tendon is extracted during tofu production, but if too much is drawn out, the tofu will not hold its shape—thus, only 7–8 pieces can be taken from a large block (around 20 pounds) of tofu, and only a few pieces are available each morning when vendors set up. Bean tendon can also be made by boiling soy milk, keeping it warm for a certain period until a soft skin forms on the surface, then lifting the skin, letting it hang into a stick shape, and naturally air-drying it.

　　Characteristics of Tongbai Bean Tendon:

　　This product is made from high-quality soybeans sourced from Tongbai. Through careful selection and processing, it is rich in nutrients, easy to store, convenient to eat, and can be used to prepare a variety of delicious dishes, making it very popular among consumers.

　　How to Eat Tongbai Bean Tendon:

　　Soak the bean tendon in warm water until it expands and becomes fully soft. Remove, squeeze out excess water, cut into sections, and use in cold dishes, stir-fried vegetables, braised meat, hot pot, or stir-fry and stewed meat dishes.