Xibailin Tofu from Huguan

Xibailin Tofu from Huguan

　　Xibailin Tofu from Huguan boasts characteristics such as floating in soup, puffing up in oil, holding together when stir-fried, having a tender texture, fine consistency, and not shrinking when boiled. It is high in protein and low in fat, offering benefits for skin health and fitness.

　　Xibailin is situated in Baichi Town in the southwestern part of Huguan County. The traditional Xibailin original tofu has a 500-year history of handcrafted production. Its defining features include the continued use of manual techniques and the use of raw soybean milk curd, without adding any chemical ingredients, which gives the tofu a unique local flavor renowned across Shanxi Province. The production process is highly meticulous, especially during the curdling stage, where speed and temperature (i.e., heat control) must be carefully managed to produce tofu that floats in soup, puffs up in oil, holds together when stir-fried, has a tender texture, fine consistency, and does not shrink when boiled. It is high in protein and low in fat, offering benefits for skin health and fitness, and has become a famous specialty of Huguan.

　　Now, the original tofu from Xibailin has begun entering the market. Building on the traditional craft, it has gradually produced over twenty product varieties including bone-flavored dried tofu, spiced layered tofu, spiced tofu shreds, spiced dried tofu, fresh tofu, fresh soy milk, tiger-skin tofu, coral tofu, and tofu balls. These are packaged using modern vacuum sealing technology, thereby expanding its presence to more family dining tables and reaching a broader market.