He Shu Tofu

He Shu Tofu

He Shu Tofu is a protected geographical indication product.

　　He Shu Tofu originates from He Shu Town in Peng’an County, the hometown of the ancient statesman Xiangru. Although other places may also serve tofu under the name “He Shu Tofu,” none can match the authenticity, richness, and delightful taste of the local variety.

　　In spring, admire the vast fields of blooming peach blossoms; in summer, enjoy the lotus ponds stretching for miles with fishing boats returning at dusk; in autumn, explore the magical and picturesque Yanshan Ancient Stockade. This ancient and charming little town of He Shu is even more renowned across Bashu for its delicious tofu. Throughout the year, visitors flock here, and upon arriving in He Shu, the first striking sight along the way is the huge billboard standing proudly by the roadside — “A Unique Delicacy of Tianfu, He Shu Tofu.”

　　He Shu Tofu has a long history. According to local elders, it’s said to have gained fame as early as the Shunzhi era of the Qing Dynasty. The town boasts numerous tofu restaurants, with around two to three dozen well-known ones alone. Just hearing their names is a unique visual treat: “Zhang the Bearded Tofu City,” “Zhang the Little Beard Tofu Manor,” “Zhang the Cultural Revolution Tofu Shop,” “Osmanthus Village Tofu Manor,” “He Shu Tofu Mountain Villa,” and so on, too many to list. There are also unnamed small shops that sell tofu alongside other goods, but despite this, they still attract many diners and thrive in business.

　　Last year during the Peach Blossom Festival, my family and relatives and I visited a “Osmanthus Village Tofu Manor” in He Shu for lunch. When ordering, a young and beautiful waitress brought out the menu. To my surprise, just for tofu alone there were over 80 varieties: shredded pork tofu, spicy tofu, fish-flavored tofu, snowflake tofu, bear’s paw tofu, beer tofu, pickled vegetable tofu, green pepper tofu, osmanthus tofu, sweet-and-sour chicken tofu, and even more uniquely named ones we’d never heard of — pocket tofu, pregnant tofu, four-happiness tofu, climbing silk tofu, crystal-clear tofu, and even cold tossed tofu, boiled tofu, and more. As the saying goes, “When vinegar isn’t meant to be used, don’t use it in tofu” — meaning that adding vinegar when cooking tofu ruins the flavor. But He Shu Tofu boldly breaks the tradition with its uniquely flavored “sweet-and-sour tofu,” which sounds incredibly intriguing.

　　Out of curiosity, we ordered several distinctive tofu dishes, especially the “bear’s paw tofu.” When the young and pretty waitress served it, it looked completely free of steam, ice-cold, as if it had just been taken out of an ice cellar. It resembled a thoroughly steamed bear’s paw lying on a snow-white fish-shaped plate, golden, tender, fluffy, and soft — almost too beautiful to eat. Only after asking the owner about the price did we realize it was made of tofu, not a real bear’s paw, and cost just 8 yuan per plate. That’s when we felt safe to dig in. Using my chopsticks, I picked up a piece. The bear’s paw tofu wobbled delicately in midair, trembling softly, yet it was tender and yielding without breaking or cracking. When I took a bite, oh — it was hot inside, steaming actually, while the surface remained cool. It was truly two distinct worlds in one bite, amazingly unique.

　　The “pocket tofu” was even more ingenious. At first glance, it looked ordinary, square-shaped like a large matchbox, almost resembling fried tofu slices. But when I picked one up and cut into it, I discovered the square tofu block had been hollowed out from the side, and inside the tofu “pocket” was a juicy, fragrant meatball — tender, flavorful, and refreshingly delicious. Looking closer, the “tofu pocket” that sealed in the meatball had no visible seams at all. It was nothing short of “magical craftsmanship.”

　　Before we knew it, our whole table of “He Shu Tofu” dishes had been devoured clean. When it came time to pay the bill, the owner, Mr. Zhou, cheerfully told us that his tofu mountain villa had only started operating in 1986. Especially since the development of the “First Mulberry Homeland on the Jialing River,” a national 4A-level scenic tourism area in Xiangru’s hometown, streams of tourists have arrived non-stop every day. Just the soybeans needed for making tofu each day require around 400 jin (approximately 200 kg), and restaurants from Nanchong, Chongqing, Chengdu, and other areas even place orders days in advance. His own tofu mountain villa sells at least 2,000 yuan worth of tofu daily just to keep up.

　　Mr. Zhou also earnestly told us that in He Shu Town, dozens of tofu restaurants like his reportedly use a staggering 500 tons of soybeans for tofu production each year. Listening to the owner speak passionately and seeing the happiness and satisfaction written all over his face, I couldn’t help but reflect deeply. What were once small businesses — once dismissed as “capitalist tails” and cut down — have now developed into a uniquely characteristic, vibrant, and thriving industry chain enriching the locals. “Reform and opening bring a prosperous era; a strong nation makes its people wealthy and joyful.” Gazing at the bold red couplet on the doorframe of the tofu shop, I seemed to find the most genuine and heartfelt answer from the depths of the people’s souls...

　　He Shu Tofu

　　The administrative region under the jurisdiction of three towns in Peng’an County, Sichuan Province: He Shu Town, Xiangru Town, and Jinping Town

　　“Letter from the People’s Government of Peng’an County Regarding the Protected Geographical Indication Product Area of He Shu Tofu,” Peng’an Government Letter [2013] No. 30

　　Sichuan Province Peng’an County Local Standard: DB511323/T019-2009 “He Shu Tofu”