Round Stick Yuba

Round Stick Yuba

　　Round Stick Yuba, a soy product, gets its name from its resemblance to dried bamboo sticks. Made from high-quality soybeans ground into soy milk, which is then heated in a pot. The coagulated film of soy milk is hand-pulled and draped over bamboo poles to dry or be oven-dried. Guilin has a history of yuba production spanning over a thousand years. Thanks to soaking the soybeans in the waters of the Li River and Taohua River, as well as traditional special production processes, the finished product features a light yellow color, glossy oily surface, plump sticks, hollow and crispy texture, and excellent quality. It contains 45% protein and 25% fat, with very low cholesterol and saturated fats. Since it consists entirely of plant-based nutrients, it is hailed as “the best of vegetarian foods,” and had become a common dish among residents, especially monks, as early as the Tang Dynasty. Yuba can be prepared in many ways—fried, stewed, stir-fried, or braised. Whether used as a main dish or a side, it can be cooked into savory and aromatic, crispy and tender, uniquely flavored meat or vegetarian delicacies. It is sold throughout China and exported to Southeast Asia, North America, Australia, Hong Kong, Macao, and other regions and countries.