Zhengan Dried Tofu

Zhengan Dried Tofu

　　Dried Tofu

　　Zhengan Dried Tofu, produced in Anchang Town, Zhengan County, is named after its place of origin. In the early years of the Republic of China, Li Haiqing, a man from Sichuan, brought the production technique from Sichuan. After settling in Anchang, he engaged in the production and management of dried tofu, which has been passed down through generations for over 80 years, also known as “Li’s Dried Tofu.”

　　Zhengan Dried Tofu is made from carefully selected soybeans that are soaked, ground into pulp, filtered to remove residue, boiled with brine, coagulated in molds, and then pressed into shape. It is then colored with brown sugar and simmered in a five-spice brine until fully cooked before being taken out and air-dried. The final product comes in small, 6 cm square pieces, with an orange-yellow color, thin and soft texture, good elasticity, moderate saltiness, rich briny aroma, and tender taste. It is also rich in plant protein and various amino acids, which are easily absorbed by the body. The more you chew, the more flavorful it becomes. It is convenient to eat, suitable for vegetarian diets, stir-frying, or cold mixing. It makes a great pairing with alcohol, an excellent snack for travel, and a thoughtful gift for family and friends. A common household item, it is deeply loved by consumers.

　　Before liberation, it was exclusively produced and managed by the Li family through ancestral techniques, relying solely on manual grinding, with a daily output of less than 2,000 pieces. Since the reform and opening up, the number of producers has gradually increased. By 1990, Anchang had developed to 13 workshops, shifting from manual operations to semi-mechanized production, with a daily output reaching over 30,000 pieces. In addition to meeting local demand, it is also sold to neighboring counties and cities such as Zunyi and Guiyang.