Xiba Tofu

Xiba Tofu

　　Xiba Tofu has a history of over two thousand years. Just like any valuable commodity in the world that carries rich cultural significance, the continuous development of Xiba Tofu’s production techniques, the gradual diversification of its varieties, the ever-enriching tofu dishes, the various ways and experiences of tasting tofu, as well as the spirit and quality—altogether, they form the unique "Xiba Tofu Culture." It is a splendid and rare gem within the culture of gourmet food. Based on the unique taste, rich nutrition, distinctive style, philosophical depth, and historical roots of Xiba Tofu, this culture permeates from food into the spiritual realm of humanity.

　　　　Many colorful folk stories about Xiba Tofu, simple and unadorned tofu ballads, philosophical tofu proverbs, and humorous tofu puns—all these oral creations by working people—are the origins of tofu culture. There are over 20 ancient-style poems from the Song, Yuan, Ming, and Qing dynasties that sing the praises of tofu, and modern classical and free verse poems about tofu also number over a hundred. These poems trace the origins of tofu, pay tribute to its inventor, describe the tofu-making process, praise its exquisite texture, explain the philosophy behind it, and offer extremely rich content.

　　 Passed down through generations among the people of Xiba, especially improved over time by the Song Dynasty’s Taoist master Chen Tuan, the craft of making Xiba Tofu involves special attention at every step—from ingredient selection and soaking, to grinding, soy milk extraction, boiling, and pressing. Ingredients: locally grown small soybeans from the current year, ground on stone mills using water from “Liangshui Well.” “Peel away the skin to reveal the essence, let the flowing soy milk spin on the mill”—the resulting tofu is as white as jade and as fine as fat. Through cooking methods such as baking, frying, stir-frying, sautéing, steaming, and mixing, over 360 different dishes have been created, culminating in an exquisitely refined Tofu Banquet that never ceases to amaze. Its uniqueness lies in:

　　First, its delicate and smooth texture, coupled with even richer nutrition;

　　Second, as smooth as condensed fat, as white as jade, fresh, tender, and delicate;

　　Third, it holds its shape when shaken in the hand and does not break apart even after long cooking in soup. Its flavor is light yet deliciously savory, refreshing and mouthwatering to eat. It can be served with meat or vegetables, and historically was even offered as a tribute. Today, the “Tofu Banquet” made with Xiba Tofu has become a uniquely premium tofu feast in the Leshan region. A literati who tasted Xiba Tofu once praised: “Sichuan tofu is the best under heaven, and Xiba Tofu is the crown of Sichuan.”

　　Xiba Tofu is not only a delicious and nutritious dish on people’s dining tables, but also offers medicinal and health benefits. The plant protein found in tofu and its products contains all eight essential amino acids required by the human body. Regular consumption of tofu can help reduce cholesterol levels in the blood and lower the risk of arteriosclerosis. Soft tofu also contains soy lecithin, an important component of life that plays a vital role in normal cell activity and metabolism. Regular consumption of tofu is beneficial not only for those suffering from neurasthenia or physical weakness, but also provides certain auxiliary therapeutic effects for patients with high blood pressure, arteriosclerosis, and coronary heart disease. Currently, Xiba Tofu is globally recognized as an “international health food.”