Fanshi Tofu

Fanshi Tofu

　　Fanshi Tofu, commonly known as "water tofu," has a long history and is a traditional local-flavored side dish, famous for being white, fine, delicate, and tender. The people of Fanshi have a history of making tofu dating back to the Eastern Han Dynasty. They select premium soybeans or black beans (scientific name: Glycine max), soak them, grind them into soy milk, then coagulate the milk with brine, and finally press it into fragrant, tender water tofu.

　　Legend has it that Emperor Kangxi once visited Mount Wutai in disguise. While traveling through Fanshi, he felt weary, hungry, and thirsty, so he stopped by a local household. The hospitable host served him “home-style braised tofu.” After eating, the emperor felt his mouth watering and his fatigue vanish. Pleased, he remarked afterward, “Fragrant as jade, white and pure—such a rare delight on earth,” which became a much-told tale.

　　Fanshi Tofu looks snowy white, tender, smooth, and wobbly—as if it might fall apart at any moment—but the tofu seller casually scoops out a satisfying portion for the customer, yet the tofu remains a whole, delicately trembling piece.

　　Thanks to its refreshing taste and stomach-warming quality, suitable for all ages, many people from Nanguan Village in Xingyuan Township of Fanshi County have gone out to sell tofu. Around 40 households from the village have taken their tofu business to major cities across Beijing, Inner Mongolia, and other provinces. One such person, Wang Mantang, even sold tofu to Zhongnanhai. Today, there are Fanshi-operated tofu production and sales outlets in cities such as Taiyuan, Datong, Beijing, Tianjin, Hebei, Henan, and Inner Mongolia. Wherever they go, their shops are always bustling with customers and thriving in business.