Dafang Tofu Stick

Dafang Tofu Stick

　　Origin: Dafang, Guizhou, China.

　　Production Process: Made primarily from locally grown soybeans, the beans are soaked, ground into slurry, boiled at high temperature, filtered to remove residue, and separated into skin layers. The resulting tofu skin is then hand-rolled into stick shapes, which are subsequently roasted and dried to produce the final product. Typically, each stick is threaded onto a bamboo skewer in a row for easy storage and transport. Each stick is about 50 centimeters long and 4 centimeters in diameter, with a golden, glossy, oily surface, clearly defined layers, and consistent texture inside and out.

　　How to Eat: Before eating, steam the sticks until softened and expanded, then cut into desired shapes. Boil them in hot water or soak in warm water, rinse, and then add to soups. They can also be stewed or braised with meat, yielding a delicious flavor.

　　Features: Excellent cooking performance and shape retention without breaking apart. The taste is fresh, tender, and delicious, with a soft, delicate texture, fragrant aroma, refreshing flavor, and satisfying chew.