Yongfeng Wuwei Fragrant Dried Tofu

Yongfeng Wuwei Fragrant Dried Tofu

　　Wuwei Fragrant Dried Tofu is crafted from premium soybeans from the Yongfeng region. The production process involves shelling, soaking, grinding into soy milk, filtering, steaming until yellowed, blending, molding, pressing, and finally evenly coating with chili powder, chili oil, sesame oil, soy sauce, and salt. The product is then baked continuously for 24 hours, resulting in a delicious taste that is spicy, sweet, salty, aromatic, and savory. It is also known to have various health benefits, including aiding weight loss, lowering blood lipids, improving digestion, strengthening teeth, and promoting overall wellness.

　　Legend has it that during the Qing Dynasty, Emperor Qianlong, while traveling through the south of China, stopped by Zouma Street in Shuangfeng County. There, he enjoyed a local restaurant’s “spinach soup with water tofu” and took a liking to it. Upon returning to the capital, he ordered his attendants to revisit Zouma Street and bring back a dried version of the tofu suitable for travel. Since then, dried tofu was listed as an imperial tribute. According to the Xiangxiang County Annals, during the Ming Dynasty, people in Yongfeng Town were already making Wuwei Fragrant Dried Tofu to offer to the Nine Heavens’ Controller of Fate during the Lunar New Year. Today, Wuwei Fragrant Dried Tofu has become a beloved flavor-packed food enjoyed by many.

　　The Tea Spectrum by Mao Wenxi of the Five Dynasties recorded: “Between Tan and Shao, there is Qu River, where tea grows among many venomous snakes and fierce beasts. Locals harvest no more than sixteen or seventeen pounds a year. Its color is like iron, and it boasts an extraordinary fragrance. When brewed, it leaves no residue.” The Qu River originates from Fengjia Mountain in Xinhua, flowing through Xinhua, Xupu, Anhua, and other areas before joining the Zi River to the north. The Fengjia Mountain region, with altitudes above 800 meters, features towering peaks, lingering clouds, abundant rainfall, murmuring streams, and fertile soil—making it a natural haven for tea cultivation.