White Water Tofu Buns

White Water Tofu Buns

　　White Water Tofu Buns are a specialty snack from Baishui County, Weinan City, Shaanxi Province. These buns are delicious and nutritious, and most importantly, they are large in size and great value, making them suitable for a wide range of consumers, including both the young and the elderly.

　　Baishui’s soy products are made using the renowned Du Kang Spring water and locally sourced soybeans and black beans from the deep mountains, crafted through traditional manual techniques. They feature no water marks, no impurities, are crystal-white and tender, hold their shape when sliced, have an authentic taste, contain no additives, and are purely green and healthy food.

　　A major feature of White Water Tofu Buns is that they are entirely made using traditional handmade techniques, with special attention given to the balance of various nutrients. Compared to ordinary bun shops, these buns are meticulously developed using a secret recipe, making them healthier and more hygienic. The buns are delicious, nutritious, large in size, and great value, making them suitable for a wide range of consumers, including both the young and the elderly.

　　When eating buns, go for the best. Although also made with tofu as the main ingredient, White Water Tofu Buns are completely different in taste from those commonly sold in Xi’an. They use farmhouse-produced tofu, which not only looks appealing but is also smooth and refreshing in taste, carrying a rich rustic flavor that is both clean and tender, as well as highly nutritious. Paired with premium lean meat or green vegetables, the experience becomes even more delightful — one bun simply won’t be enough to satisfy your craving.

　　Originally just a local snack from Baishui County, these small buns are now making their way into larger markets and have secured a place in the Xi’an market.

　　White Water Tofu Buns are famed for the white, fine, soft yet elastic texture of Baishui tofu. As they are made using Baishui tofu as the key ingredient, they quickly gained high popularity upon entering the Xi’an market. Currently, there are ten directly operated stores of White Water Tofu Buns in Xi’an, providing job opportunities for nearly 30 unemployed youths from Baishui. After the national ban on baking powder, the company also introduced two production lines capable of producing 100,000 steamed buns per day, along with fermentation rooms and steaming rooms. Traditional Baishui steamed buns made using yeast fermentation are now also available on the market.