Guxian Dried Tofu

Guxian Dried Tofu

Guxian Dried Tofu is a geographical indication certification trademark.

　　Guxian Dried Tofu is a specialty of Guxian Town, Yuechi County, Guang’an City, Sichuan Province. Also known as Guxian Cowhide Dried Tofu or Guxian Five-Spice Cowhide Dried Tofu, it has a soft yet chewy texture, a pure and delicious taste, and a long-lasting aftertaste that is simply unforgettable. It leaves diners craving more and pairs wonderfully with three cups of liquor, offering a joy akin to that of the immortals. It is a premium delicacy, perfect for entertaining guests or giving as a gift.

　　Guxian Cowhide Dried Tofu has a long history, dating back to the Guangxu period of the Qing Dynasty. Guxian Town in Yuechi County is located at the southern foot of Jincheng Mountain on the northern edge of the county, in a hilly area abundant in soybeans. Almost every farming household was capable of preparing lavish tofu banquets. In the old days, Guxian Town and the surrounding temples were numerous, and tofu banquets were the main dishes served to temple guests. The renowned abbot of the Yuwang Palace often invited local religious devotees to gatherings at the temple to express his sincerity. During the vegetarian feasts, while there was aged liquor, various vegetables, and a wide variety of tofu dishes, the ideal accompaniment to the drinks was still lacking — nothing seemed to truly enhance the drinking experience. Although the dried tofu served was passable, it was ultimately underwhelming in both color and flavor, often failing to whet the appetite. The abbot was deeply troubled and unhappy about this. Determined to find the perfect drinking accompaniment, he sent out monks to beg for alms while also keeping an eye out for potential solutions. Their efforts paid off when they discovered a craftsman who, through years of practice and experimentation, had mastered the skill of making dried tofu. The abbot then hired him with a high salary to secretly produce the dried tofu at the Yuwang Palace in Guxian Town.

　　The craftsman selected high-quality soybeans, finely ground them into pulp, filtered the juice, boiled it in a pot, and added salt brine to make tofu. The tofu was then placed in a wooden box lined with filter cloth to press out some of the moisture. Afterward, it was boiled in a five-spice (star anise, sandalwood, fennel, clove, and Sichuan pepper) broth, air-dried, and finally coated with fragrant Sichuan pepper oil. Because of its color and shape resembling cowhide, it was named as such. The dried tofu was glossy, oily, fragrant, delicious, soft and tender, with an unforgettable aftertaste. When the abbot once again invited the local gentry for a meal, everyone slowly tasted the cowhide tofu and immediately felt their mouths water, their minds clear, their eyes bright, and their hearing sharper. Drinking the aged wine alongside it, the flavors blended perfectly, earning nods of approval and bursts of admiration from all.

　　News of the monks at Yuwang Palace commissioning the creation of cowhide tofu spread like wildfire, quickly reaching every corner of Guxian Town. Many people tried desperately to learn the production technique. But there are no walls that don’t leak, and over time, the method gradually made its way to the public. The first two households in Guxian Town to acquire the craft were one surnamed Yang and the other surnamed Yao. Later, other villagers followed their lead and began making cowhide tofu as well. Over time, the process was continuously improved — manual work was replaced by machines, reducing labor intensity and increasing efficiency. A one-stop production system from manufacturing, packaging to preservation was implemented, utilizing advanced technology that significantly improved product quality and allowed the tofu to be stored for up to a hundred days without spoiling.