White Water Tofu

White Water Tofu

　　White Water Tofu is a specialty of Baishui Town in Zanyi County, Qujing City, Yunnan Province. During the Qing Dynasty, the tofu from Baishui was already famous far and wide. At that time, Baishui was merely a post station, yet every traveler who passed through would stop by the tofu stall run by a Mr. Li in the village to enjoy a bowl of tofu pudding, and they would always bring back dried tofu when heading home.

　　White Water Tofu is white, fine, tender, and elastic, with a rich bean flavor. When cut into slices, cubes, or strips, the fresh white color and delicate texture remain, soft yet chewy. It holds its shape even after long cooking in a pot and turns golden and fluffy when fried. It has a smooth yet firm mouthfeel. Tofu is high in protein and also contains calcium, iron, and other nutrients, making it highly nutritious. The pressed version, known as dried tofu, is even more delicate, smooth, and chewy, suitable for cold mixing, stir-frying, or simmering. Thinly sliced cold-mixed dried tofu is considered a delicacy among cold appetizers at Baishui banquets.