Dongba Dried Tofu

Dongba Dried Tofu

　　Dongba Dried Tofu

　　Dongba Dried Tofu has a long history and is renowned worldwide for its superior quality, delicious taste, moderate firmness with resilience, and suitability for eating on its own or as an accompaniment to dishes. Traditional Dongba Dried Tofu uses high-quality soybeans from the current year as raw material, undergoing more than ten meticulous steps including soaking, stone grinding, filtering the soy milk, boiling the milk, coagulating with brine, coarse wrapping, fine wrapping with small cloth pieces, and pressing to carefully shape it into what is called tea dried tofu. Dried tofu is further divided into two types: regular dried tofu and stinky dried tofu. To make fragrant dried tofu, a variety of seasonings are added and the tofu is boiled in the pot; stinky dried tofu is made by soaking it in a brine composed of various ingredients. Thanks to its delicate craftsmanship and unique formula, it has gained immense popularity among customers and become one of Dongba’s enduring local specialties.

　　Entering the 1990s, locally produced pollution-free, high-quality soybeans provided favorable conditions for the scaled development of Dongba Dried Tofu. In 1994, Weitaxing Food Factory successfully produced dried tofu by drawing on the essence of traditional techniques and utilizing mechanized assembly lines and vacuum packaging technologies, which spurred the growth of the town's entire bean product industry. By 2002, Dongba Town had eight enterprises and nearly a hundred workshops producing dried tofu, owning seven brands including Weitaxing, Weinitaxing, Wuzixu, Yiyou, Judou, Lujia, and Laozuofang, and offering over ten varieties such as spicy, five-spice, dried shrimp, as well as different forms including blocks, skewers, shreds, and slices. These products have secured a place in markets across Jiangsu, Shanghai, Anhui, Shandong, Zhejiang, and Hubei provinces and cities.