Shepo Yuba

Shepo Yuba

　　Shepo yuba is produced using refined soybeans on the basis of traditional craftsmanship, with advanced production techniques and equipment, and in strict compliance with national food quality standards. The resulting yuba boasts excellent color, aroma, and taste, along with high nutritional value. It has long been an important local specialty of Guiping City and even Guangxi as a whole, and is highly favored by customers. The history of yuba production in Shepo Town dates back to the late Qing Dynasty. Since the 1980s, locals have continuously innovated processing methods, introducing mechanized production that further improved both the yield and quality of yuba. Yuba processing has since become one of the town’s key pillar industries. By October 2008, the town had a total of 9,860 yuba processing households, employing 49,300 people in the industry. Seven enterprises had obtained QS certification, four of which were self-operated exporters. A total of 9,860 households held both health permits and business licenses. Annual production and sales reached 20,000 tons, with an annual output value of 250 million yuan. Products are sold across various provinces and cities in China, as well as to Southeast Asia, Japan, the United States, Europe, and other parts of the world. The production and processing of Shepo yuba is a traditional craft. Locals began making yuba in the late Qing Dynasty, initially through manual production. By the early 1980s—following China’s reform and opening-up—the process became semi-mechanized, with continuous innovation in techniques leading to a year-by-year increase in output. By the mid-1980s, a specialized yuba market had emerged in Shepo, where yuba from surrounding towns was also traded. Shepo yuba is beloved by consumers for its excellent color, aroma, and taste, as well as its high nutritional value. It holds significant market potential, and a relatively mature, end-to-end production–supply–sales market system has already been established.

　　Nutritional Value

　　Nutritional data shows that per 100 grams, the protein content of soy milk, tofu, and yuba is 1.8g, 8.1g, and 44.6g respectively, while their moisture content is 96g, 82.8g, and 7.9g. It is evident that yuba is rich in protein yet low in water content, which is due to the drying process during production that concentrates the essence and nutrients of the soy milk. Yuba has good brain-boosting effects and can help prevent senile dementia. This is because it contains high levels of glutamic acid—2 to 5 times that of other beans or animal-based foods—which plays an important role in brain activity. In addition, the lecithin in yuba can help reduce blood cholesterol levels, offering protective effects against hyperlipidemia and arteriosclerosis.

　　Related Dishes

　　Braised Yuba

　　Ingredients: dried yuba, scallions, ginger, garlic, dried red chili

　　Seasonings: salt, sugar, light soy sauce, chicken essence, thirteen-spice powder, Sichuan peppercorn powder

　　Method: 1. Soak the dried yuba until softened, then drain. This step should be done one to two hours in advance, using either cold or hot water. 2. Finely chop the scallions, ginger, and garlic. 3. Heat oil in a pan, stir-fry the dried red chili, then add the chopped aromatics and sauté until fragrant. 4. Add the yuba and stir-fry briefly. Add light soy sauce, thirteen-spice powder, chicken essence, sugar, and a small amount of Sichuan peppercorn powder. Simmer over low heat. When the sauce has mostly reduced, sprinkle with chopped scallions and garlic, then plate.

　　Braised Yuba in Soy Sauce

　　Ingredients: 200g yuba, 100g wood ear mushrooms, 50g carrots, 25g cooking oil, 15g soy sauce, 1g salt, 5g sugar, 10ml cooking wine, appropriate amounts of sesame oil, MSG, scallions, and ginger. Preparation: (1) Rehydrate the yuba in hot water, then boil in clean water until soft. Drain and cool, then cut into diagonal strips. Soak the wood ear mushrooms, rinse to remove impurities, and tear into small pieces. Slice the carrots diagonally, and chop the scallions and ginger. (2) Heat oil in a wok. Add aromatics and stir-fry until fragrant. Then add the yuba, wood ear mushrooms, and carrots, and stir-fry evenly. Add cooking wine, soy sauce, sugar, salt, and water. Once boiling, reduce to low heat and simmer until the sauce thickens. Add MSG and sesame oil, stir well, then plate. Features: Brownish-red color, savory with a hint of sweetness.

　　  Ingredients: 200g dried bean curd sticks, 100g wood ear mushrooms, 50g carrots. 25g cooking oil, 15g soy sauce, 1g salt, 5g sugar, 10ml cooking wine, sesame oil, monosodium glutamate (MSG), and appropriate amounts of scallions and ginger. Preparation: (1) Soak the dried bean curd sticks in hot water to rehydrate, then simmer them in water over heat until softened. Let cool, then cut diagonally into sections and set aside. Rehydrate the wood ear mushrooms in water, rinse off impurities, and tear into small pieces. Slice the carrots diagonally, and chop the scallions and ginger into small pieces. (2) Heat oil in a wok over medium heat. Add chopped scallions and ginger to sauté until fragrant, then stir in the bean curd sticks, wood ear mushrooms, and carrots. Mix well. Add cooking wine, soy sauce, sugar, salt, and water. Once boiling, reduce to low heat and simmer until the sauce thickens. Add MSG and sesame oil, stir evenly, then remove from heat and transfer to a serving plate. Characteristics: Brownish-red in color, savory, slightly sweet.