Bagongshan bean curd

Tofu originated in the Huainan area of ​​Anhui Province and has a history of more than 2,000 years. The best quality of tofu is in the Huai Nan Bagong Mountain area, which is called “Bagongshan Tofu”. This tofu is made from pure soybeans and is made from the spring water of Bagong Mountain. Bagongshan tofu is crystal clear, white like jade plate, tender if fat, fine texture, fresh and smooth, no yellow pulp water, no loose. The color of the dish is golden, the outside is crisp and tender, and the taste is delicious.

According to legend, more than 2,000 years ago, the Western Han Dynasty Huainan Wang Liu An was seeking for a long-lasting medicine. Under the Bagong Mountain, he used the gonggong spring water, soybeans and salt brine to make a panacea. As a result, Xiandan did not get it, but inadvertently invented the tofu. Gongshan tofu." The local tofu, served with bamboo shoots and shrimps, became a dish.馔 delicious. Mr. Sun Yat-sen said in the "Strategy for the Founding of the People's Republic of China": "Chinese vegetarians eat tofu. Fufu tofu, the meat in the real plant, this material has the merits of meat, and no meat." So the tofu dishes in China It’s above the crowd, and it’s been a long time.