Xixi Tofu

Xixi Tofu

　　Strolling along the 1-kilometer-long Back Street in Xixi Town, Luxi County, Hunan Province, the rhythmic "ji gou ji gou" sound of grinding soybeans never ceases, while the fresh aroma of soy milk wafts through the air. Every household has its doors wide open—some selecting beans, others grinding them. "Here comes Xixi Tofu!" The richly flavored local Xiangxi dialect, carrying the scent of tofu, echoes down the street.

　　Xixi Tofu is famous for its unique water quality and traditional handmade production. The tofu has a delicate, smooth, and resilient texture, is highly nutritious, and boasts a distinctive flavor. Local elders say that Xixi Tofu has a history of over 1,000 years. This millennia-old legacy has not only given the tofu its unique taste but also a rich cultural heritage. It has long been a bestseller in cities like Changsha and Zhuzhou, and during the Spring Festival, it becomes a highly sought-after item among locals.

　　 Good water makes good tofu, and good tofu comes from good water. Leveraging this advantage, Luxi County has strategically protected and developed Xixi Tofu as a key brand. The county has completed the registration of the Xixi Tofu trademark, obtained QS certification, production licenses, and health permits. Zhang Feng from Xixi Town said, "Unearthing traditional brands, extending the industrial chain, and forming industrial clusters are our goals for growing and optimizing this green Xixi Tofu industry. It is also our response to the national 'Wuling Mountain Area Development' project aimed at enriching local communities."

　　　Speaking of history, its origins can be traced back to the Northern Song Dynasty. To date, Xixi Tofu has a history of over a thousand years, and its tender, smooth texture and ability to withstand frying and boiling have long been well-known. Xixi Tofu is so tender it melts in your mouth, yet it never loses its shape due to its tenderness—it remains rich in bean flavor and can be pan-fried, stir-fried, braised, or boiled. The additive used by Xixi locals to coagulate the soy milk is traditional gypsum, so the tenderness of Xixi Tofu is definitely not the result of chemical additives. The soybeans used by Xixi locals are locally grown green-skinned soybeans. Though small in size and low in yield, they are exceptionally fragrant and highly nutritious, naturally resulting in top-notch tofu. However, I believe the biggest factor that truly sets Xixi Tofu apart from others is the quality of Xixi’s water. And it’s not even the water from the Donghe River, which winds through several counties—so it’s not as if the water only becomes the best by the time it reaches Xixi.

　　Speaking of water, we must first mention the place names along the route from Jishou City, the seat of the Xiangxi Prefecture government, to Luxi County, where Xixi Town is located: Hexi, Tanxi, Xixi, Wuxi... Just look at all these "xi" (streams)—with streams murmuring everywhere, the entire area is a mountainous region surrounded by water. This small town called Xixi is especially filled with streams; you don’t have to walk far before hearing the tinkling sound of a stream flowing down from the mountain valley, like a white serpent winding its way into the embrace of the Donghe River.

　　Most Xixi Tofu comes from family workshops, and the people who make it are called "tofu makers." The water used by these tofu makers either comes from various streams or from wells dug right in front of their homes. This natural water, rich in minerals yet completely unpolluted, is what makes Xixi Tofu so close to nature, with a charm as captivating as mountain streams.

　　Xixi’s tofu makers rise early every day to grind soybeans, boil the soy milk, add gypsum, pack the tofu, and press it with stones. Then they carry the finished tofu, box by box, to the streets to sell. The thin mist hovering over the Donghe River is torn apart by the calls of the tofu vendors. Their carrying poles are simple—one side holds tofu pudding, the other tofu blocks. With their melodious voices, they call out "Tofu~~" and then stroll unhurriedly past the homes of townsfolk. At this point, all you need to do is softly call out, "Tofu maker," and the vendor will stop, set down the pole, and wait to hand you a piece of snow-white tofu. Sometimes, just because you called, neighbors will come out one after another to buy tofu or tofu pudding. After a brief but busy spell, the vendor’s pole is half-empty.

　　By noon, if the tofu makers still haven’t sold all their tofu, they’re not worried—their capable wives have it covered. The unsold tofu is neatly arranged on sieves, then elevated and smoked overnight with firewood and tea seed cake. After one or two nights, the white fresh tofu turns into yellow cured tofu, which becomes even more chewy and flavorful. It can be sliced or shredded without falling apart, stores easily, and is a big hit with locals.

　　Located by the Donghe River and at the foot of Tianqiao Mountain, Xixi’s geographical setting has made it a place of outstanding natural beauty and talented people. In 2012, after obtaining an official national production license and registering the Xixi Tofu trademark, the Luxi XinNü Food Co., Ltd. in Xiangxi Prefecture began large-scale production of Xixi Tofu. The tofu, now entering the market with its excellent reputation, is becoming known to more and more people. I also believe that this small town called Xixi will, thanks to its tofu, become as famous as Furong Town did because of Liu Xiaoqing’s rice tofu.