Konglong Meifaxing Sauce Dried Tofu

Konglong Meifaxing Sauce Dried Tofu

　　During the Ming and Qing dynasties, it was an imperial tribute. For centuries, merchants traveling from as far as Sichuan and the Three Gorges to Shanghai and Hangzhou would dock their boats just to purchase it. The product is primarily made from soybeans and over 20 kinds of refined plant spices, undergoing dozens of unique processes including washing, soaking, grinding, filtering, boiling, wrapping, pressing, and marinating. It boasts a delicious taste and fragrant aroma, with a delicate texture resembling meat in its fibrous consistency—so much so that it can be torn apart slice by slice. Whether eaten raw or stir-fried, it offers a refreshing and delightful experience. Legend has it that the recipe and method were developed over 700 years ago by the Mei family of Konglong Town as a “secret formula,” with clan rules stipulating that it be passed down only within the family, from father to son, and never shared with outsiders.