Shuojí Buye

Shuojí Buye

　　 Shuojí Buye is a traditional artisanal food product. It is meticulously crafted using traditional manual methods, with locally grown soybeans from Shuojí as the main ingredient. The process involves soaking, grinding, boiling, filtering, pouring, and pressing through a series of traditional steps to create a final product that is golden in color, tender and delicate, and thin as paper. With its fine craftsmanship, unique recipe, authentic taste, and deliciously fresh and tender texture, it is rich in nutrition and enjoys widespread fame. It has become a beloved local specialty.

　　 The Niandu Buye uses a traditional salt coagulation method for curdling the soy milk. It is said that adding even one drop too much or too little won’t do, and even the boiling of the soy milk requires precision — if not boiled to the right degree, the resulting Buye cannot be considered top quality. The finely made Shuojí Buye turns out so well that when cooked, it doesn’t break even after long boiling. Its color changes from golden yellow to pure white, and it tastes tender and delicious, truly remarkable. For many years, whether people came to Shuojí for business investment or to visit relatives and friends, they always enjoyed tasting Shuojí Buye.

　　 There are many ways to enjoy Buye. The most convenient is wrapping Youtiao (fried dough sticks) with Buye — just wrap one or two Youtiao in a sheet of Buye, and you get a crispy, savory bite with an authentic flavor. The simplest preparation is as a home-style dish: served cold, stir-fried, or braised — especially the Buye Knots with Braised Pork, which combine the vegetarian with the meaty, and the meaty with the vegetarian taste. As for the Xianhai Dried Shredded Tofu delicacy made with added dried shrimp, it has a slight chewiness and a delicious, long-lasting umami in every bite. Then there’s the stuffed Buye roll — golden on the outside, bright red on the inside. Through the thin golden skin, you can faintly see a light pink hue, making it a true “feast for the eyes.” Taste it, and you’ll find it refreshing and delicious, something you could never tire of eating.

　　 In recent years, with the deepening of reform and opening up, Shuojí Buye has gradually stepped beyond its local roots. At last year’s Funing Local Products Trade Fair held in Shanghai, Shuojí Buye became a hot item among city dwellers. Not long ago, a German businessman visited Shuojí for an inspection. After trying Shuojí Buye, he kept exclaiming “OK,” and before leaving, he specially bought several kilograms to take back to Germany. Currently, Shuojí Buye is still mainly produced in family workshops using traditional methods, and demand exceeds supply. The producers of Shuojí Buye are currently in discussions with relevant colleges about technological cooperation, aiming to establish modern production lines, expand production scale as soon as possible, and allow more people to enjoy Shuojí Buye.