Wanjiang Yuba (Dried Tofu Skin)

Wanjiang Yuba

　　A traditional food from Wanjiang, Dongguan’s water town area, and one of the main ingredients in vegetarian dishes. Made from ground soybeans processed into soy milk, it has a glossy sheen and becomes fragrant, tender, smooth, and delicious when cooked.

　　Wanjiang Yuba is a traditional product of Dongguan with a history of over 1,500 years. It was first produced in Yongtai Village in Wanjiang, followed by Xincun Village, and once helped many villagers achieve prosperity.

　　Wanjiang Yuba is a traditional product of Dongguan, renowned both in China and abroad. It is a premium choice for vegetarian dishes in Buddhist temples and monasteries around the world, as well as a popular side dish for the general public. With a history of over 1,500 years, it was first produced in Yongtai Village in Wanjiang District, followed by Xincun Village. After the founding of the People’s Republic of China, its production spread to Xicun, Boxia, and Shuishechong in Guancheng District.

　　The production process of yuba: raw material soybeans → cleaning → husking → soaking → grinding → filtering → boiling → lifting the skin → drying → finished product.

　　Yuba is a high-end soy product. With its high nutritional value, it is loved by a wide range of consumers. Made from soybeans, yuba shares similar nutritional benefits such as soy protein, dietary fiber, and carbohydrates, all of which are very beneficial to health. Its health-promoting functions are almost on par with those of soy milk and it is suitable for nearly everyone to consume.