Agate Springs tofu with spring water rich in trace elements of high-quality spring water for the brewing, selection of eight public mountain, farm life along the West Lake of high-quality soybeans as raw tofu, tofu produced a delicate, soft white, supplemented with this tofu fried, fried, cooking, fry, boil, stew and other cooking and carving skills, geographical and cultural elements into the Shou, become known around the "agate spring tofu feast." Works are: Chrysanthemum tofu, when the seedlings left calf, Liu Dan point, Chu currency tofu. Today, the sixth generation descendant of Shou County, Anhui Agate Hall, general manager of tailor tofu spring, has access to "advanced cooks", "Chinese chefs" and so on, his business skills, proficient Anhui cuisine, local cuisine Shouzhou Department, in particular, He specializes in the production of tofu feast, participated in many national and award-winning tofu feast.

The agate spring is located one kilometer away from the north gate of the ancient city of Shou County, at the foot of Bagong Mountain (in the courtyard of Anhui Bagongshan Soy Products Co., Ltd.); the spring water contains a variety of minerals and trace elements. Smooth and rich in tofu, it can make hundreds of tofu dishes. The annual Tofu Culture Festival attracts tourists from all over the world to come and taste tofu products made with agate spring water.

    The Sixth Generation Heir of Onyx Spring Tofu Banquet

In 1999, Zhang Shihong, who came out of the birthplace of tofu, had a special liking for tofu dishes. In order to improve his skill in tofu dishes, he invested in the highly respected Master Kong Dejiu of Huainan Badongshan Tofu Museum. Master Kong is not only skilled in tofu dishes, but also good at research and innovation. He has very strict requirements for his apprentices. After Zhang Shihong studied with Master Kong Dejiu for two years, his cooking skills have advanced by leaps and bounds. In order to promote Shouzhou tofu culture and teach the skills of tofu dishes, he has recruited nearly a hundred apprentices. Zhang Shihong said: My personal strength is meager. Tofu culture in Shou County needs more people to inherit and carry forward. Now his apprentices are all over the country. With a career of more than 20 years as a chef, with the pursuit and dream of carrying forward the tofu culture, Zhang Shihong poured sweat into the beautiful beauty of tofu culture and worked hard to cultivate the tofu royal chef Tao Li.

Walking 88 meters west from the south gate of the ancient city of Shou County, there is a hotel with a quaint couplet on both sides of the store. The store name of "Delicious Kitchen" is embedded in Lianzhong. Approaching the delicious kitchen hotel, there is a quaint atmosphere: clay pots and stoves, and the decoration of each private room is simple but memorable. In the private room of the Onyx Spring Tofu Banquet, a flow chart of tofu production was laid out, and the honor of the hotel general manager Zhang Shihong in various culinary competitions was hung from the video corner. Today, the catering industry is becoming more and more homogenous. The unique place of the delicious kitchen is not only its nostalgic style, but also the local specialties and tofu feast of the delicious kitchen.

In 2012, Zhang Shihong started his own entrepreneurial practice, opening a "delicious kitchen" hotel in the inner city of the ancient city. In the ancient city, tourists who came to taste the delicious tofu became the inexhaustible motivation for Zhang Shihong to study tofu dishes, and the ancient Chu culture was the source of his creative inspiration. Using raw materials such as soybeans and soy milk to make different flavors of "Liu'an Diandan", Xianggu and tofu make up the majestic "ancient city wall", the ancient "Chu coins" transformed from fruits and tofu, and use the ox cart to tofu "Shi Miao Liu Calf", filled with tofu shreds in a container shaped like Chu Da Ding, named Bao Ding Sheng Xiang ... These are the creative works of Zhang Shihong's tofu dishes.

One sweat, one harvest. In 2000, Zhang Shihong led the team to participate in the first national tofu dish competition and won the silver medal in team and individual gold medal. In 2003, he participated in the Luan City "Yingjia Cup" cooking competition and won a personal gold award. In 2007, participated in the "Gangshun Cup" (Celebrating the 10th Anniversary of the Return of Hong Kong) National Gold Bean Curd Competition Team Gold Medal, Individual Gold Medal. CCTV Economic Channel, Taiwan TV and Hong Kong Asia Satellite TV have successively invited Zhang Shihong to do an on-site interview with tofu banquet. His "Modern Catering New Secrets" has been published in "Chinese Hui Cuisine", "Hua Xia Cuisine", "Anhui Cooking" and other books.

In order to promote Shouzhou tofu culture, in December 2015, Zhang Shihong successfully applied for the "Agate Spring Tofu Banquet" trademark. He is determined to carry forward the tofu food culture in the hometown of tofu, and let the delicious kitchen and "Agate Spring Tofu Banquet" inherit the fragrant cuisine.