Yongshou Temple Dried Tofu

Yongshou Temple Dried Tofu

　　Yongshou Temple Dried Tofu was developed by monks from Yongshou Temple in Wusheng and has a history of over a thousand years. Yongshou Temple was first built in the second year of the Xiangfu era during the Song Dynasty (1009 AD) and is considered the foremost temple in Wusheng. It is said that the dried tofu was created in the fourth year of the Shaosheng era (1097 AD) by Monk Song Jian, the abbot, who led fellow monks in a spirit of frugality and pride in hardship. In an effort to improve their diet, they developed a type of dried tofu that was delicious, fine-textured, and tender. Over several hundred years and generations of abbots, the recipe was refined and the production method continuously improved, eventually perfecting what is now known as Yongshou Temple Dried Tofu. By the time of the founding of the People’s Republic of China, a monk named Tang passed on the craft to Monk Jiliang. As the number of monks began to decline, and to prevent the loss of the technique, Monk Jiliang taught it to his lay disciple Chen Tao. Chen Tao used this unique production technique to establish the Wusheng County Yongshou Temple Traditional Series Soy Products Factory, becoming the first lay inheritor of the Yongshou Temple Dried Tofu craft.

　　The “Yongshou Temple Dried Tofu Production Technique” is a traditional manual craft that has been passed down since the Song Dynasty, characterized by meticulous and refined workmanship, mainly practiced among monks living at Yongshou Temple in Wusheng. First, the soybeans are soaked in spring water for a full day and night, then ground into slurry, which is filtered at least twice. When boiling the slurry, an additional 20%–25% spring water is added to reduce the concentration and slow down the coagulation process, thereby slowing the formation of the protein network, minimizing water and soluble substance entrapment, and facilitating smooth water expulsion during pressing. When the slurry cools to 80°C–90°C, bittern is used to coagulate it. The coagulant is added evenly and consistently, and once the slurry forms sesame-sized particles, the addition stops. The mixture is covered for about 30–40 minutes, and when the temperature drops to around 70°C, it is ready for wrapping.

　　It’s worth mentioning that before wrapping, the tofu is broken up. This helps break the protein network and release excess water, while also ensuring the tofu curd is evenly spread across the wrapping cloth. This results in a product that is compact in texture, avoiding uneven thickness and excessive air pockets. During wrapping, the cloth is first laid over a grid board (with grid sizes tailored to the desired dried tofu dimensions), then the tofu curd is added layer by layer—curd followed by cloth, spreading the curd evenly and slightly higher than the grid lines by a few millimeters. The amount depends on the desired thickness of the tofu, but each batch must maintain consistent thickness. The cloth is then tightly wrapped and pressed into shape. After one hour, the cloth is removed, and the tofu is cut along the grid impressions using a knife, then soaked in spring water for about 30 minutes before being taken out. The soaking process begins by dissolving an appropriate amount of refined salt in the spring water and stirring well. The cooled tofu pieces are then placed in a brine tub for half a day before being removed and drained. Next, an appropriate amount of spring water is poured into a pot with refined salt, cinnamon (wrapped in a gauze bag), soy sauce, scallions, and monosodium glutamate to make a brine. The brine is then brought to a boil, the tofu added, and cooked for about 30 minutes. A piece is checked—if it turns a brownish-red color and has a delicious flavor, it can be removed.

　　Rich Historical Value – An Ideal Gift for Family and Friends

　　The exceptional quality of Yongshou Temple Dried Tofu owes largely to the local water quality. Wusheng is rich in rivers and streams, enjoys abundant water sources, lush vegetation, and significant mountain elevation differences, producing clear, mellow spring water ideal for making premium dried tofu. Yongshou Temple Dried Tofu uses top-quality soybeans as its main ingredient, all locally grown by farmers. The soy milk is filtered at least twice, and the production process is refined with careful roasting. The resulting tofu is attractively colored, fragrant with a savory brine yet also delicate, transitioning from rich to subtly sweet, with a long-lasting aftertaste—it ranks first among the “Three Treasures of Yongshou Temple” (tofu, broad bean paste, and vegetarian banquet dishes). Moreover, there are many varieties, with over a dozen specifications and dozens of types. The most famous include spicy tofu and five-spice tofu. The product has a long shelf life, attractive appearance, rich nutrition, distinctive flavor, and a tender texture. With savory brine blended with subtle fragrance, it transitions from rich to mildly sweet—a true combination of sweet, fragrant, salty, and umami flavors that lingers delightfully, leaving a memorable aftertaste.

　　Yongshou Temple Dried Tofu holds deep historical and economic value. As a folk handicraft technique passed down since the Song Dynasty, it boasts a history of over a thousand years and fully embodies the unique spiritual values, historical traditions, ways of thinking, imagination, vitality, and creativity of the people of Wusheng. It is a crystallization of their wisdom and holds significant and profound historical importance for promoting Wusheng’s cultural development. Certified as an A-grade product under the national QS quality certification, it features a unique flavor beloved by people of all walks of life and has played a notable role in local economic development—not only addressing employment issues for middle-aged and elderly laid-off workers but also sourcing large amounts of soybeans from local farms, effectively boosting farmers’ incomes.

　　Today, Yongshou Temple Dried Tofu is favored in the market for its unique taste and deep cultural value, becoming a top choice of regional specialty food for visiting relatives and friends or giving as gifts.