Sunflower Tofu

Sunflower Tofu

　　This signature dish, created exclusively by the historic Lao Hui Bin Lou restaurant, has a history of over 60 years. As early as the 1940s, brothers Zong Liangzhi and Zong Liangsong, who were chefs at Lao Hui Bin Lou at the time, developed a uniquely flavored “First-Class Tofu” based on the teachings of Master Hu Chengfan. The dish is made by peeling and mashing tender tofu, then mixing it with fish paste, shrimp, ham, and other ingredients. Although called tofu, it is actually an exquisite delicacy. Upon its debut, the dish caused a sensation across the three towns of Wuhan and quickly became a customer favorite. Later, the chefs at Lao Hui Bin Lou further refined the presentation of the “First-Class Tofu” by cutting egg membranes into thin strips and arranging them on the tofu, with green vegetable leaves arranged around the edges to resemble a sunflower—hence the name “Sunflower Tofu.”