Nanxi tofu is made with fine craftsmanship and sophisticated materials. Its texture is dense, delicious, nutritious, salty and palatable, easy to digest, suitable for all ages, and is popular among people. It is a famous local specialty.

Sichuan Yibin Nanxi Tofu is a traditional enterprise that produces tofu and dried in the first county of the Yangtze River in the south of Sichuan Province in China and the ancient city of Nanxi. It has a long history. It began in the Guangxu period of the Qing Dynasty and has a history of more than 100 years. At the end of the Qing Dynasty and the beginning of the Republic of China, there was a delicious and fragrant local flavor food in Nanxi--Nanxi Tofu, which was gradually developed in the long-term development process under special conditions such as geographical location and climate temperature. It has formed a strong specific quality and unique local flavor quality, making it a favorite of leisure travel, wine and gifts, and has been passed down to the present. At present, Nanxi has a large number of well-known dried tofu products sold at home and abroad. Cultural allusions There is also a legend about the tofu. It is said that the eight publics in the Beishan alchemy, selected a few young farmers, one of them called Wang Er to fight. One day, Wang Er accidentally put the gypsum powder into the mother liquid, the soy milk, and formed a white, tender, foreign body. Wang Er was afraid that the eight publics would cause trouble. They poured foreign objects into the ditch of the mountain and found that the fish had nothing to do with the foreign objects. They went home and told their wives. The wife has the heart, give Wang a piece of white cotton cloth (hereinafter called Bao Dan (single) cloth], let the foreign body sent home. The next day, Wang Er put the gypsum powder into the soy milk and made it into a foreign body. The wife licked the pig and fed the pig. After the pig, it was fine. I tasted it myself, it was delicious, and it was more delicious to cook with green vegetables. I told Liu An and Ba Gong that Liu An was named 'Tofu'. The production process will be used to extract soybean milk from the high-quality soybean water mill, boil, filter, pulp, camphor, brain breaking, upper pressing, pressure forming, white embryo cooling, white embryo modeling, over-alkali, cleaning, baking, sterilization; Different flavors, add more than 30 kinds of ingredients such as soy sauce, star anise, safflower, pepper, clove, fennel, cinnamon, fragrant fruit, red peony, white peony, etc., after acid baking; seasoning after baking and cooling; vacuum packaging, high temperature , high pressure sterilization, laboratory testing; finished products after the packaging. Product Features Nanxi tofu has the characteristics of bright color, uniform shape, delicate texture, elastic, salty and palatable, rich in nutrients, fine and tough, chewy, mellow and long aftertaste. The effect of being protected Since the protection of GI products in 2008, the production companies have shown rapid development momentum. Before 2008, the total output value of Nanxi bean curd was less than 100 million yuan. After the implementation of the protection of geographical indication products in 2009, the output value of the main tofu production enterprises in the region alone reached 300 million yuan. Nanxi tofu has been included in the “Twelfth Five-Year Plan for National Economic and Social Development in Nanxi District of Yibin City”. In order to further promote the development of the Nanxi bean curd industry, the Nanxi District Party Committee and the district government have built a 4 square kilometer “Nanxi County Food Industry Park” in Nanxi Town, Nanxi District, according to the planning of the Yibin City Industrial Concentration Zone. The “Nanxi District Twelve-Five Food Development Industry Plan” was formulated. According to the plan, in 2010, the county's dried bean curd output reached 40,000 tons, the output value was 500 million yuan, and the tax revenue was 20 million yuan. From 2011 to 2012, through the integration of resources, the existing enterprises were enlarged and strengthened, and investment promotion was increased. The intensity of the annual tofu production in the region reached more than 300,000 tons, achieving an annual output value of more than 6 billion yuan and a tax revenue of more than 150 million yuan. Among them, the production value of tofu production enterprises of more than 100 million yuan has reached 3 households, the enterprises with output value of more than 350 million yuan have reached 2 households, the enterprises with output value of more than 500 million yuan have reached 3 households, and the enterprises with output value of more than 1 billion yuan have reached 2 households. The number of enterprises with a value of more than 2 billion yuan has reached 1 household, making Nanxi District the largest county in the country in the soybean products industry. Product Awards Nanxi Tofu has won various awards in the past. In 1994 and 2009, it was awarded the title of “Gold Award” and “Sichuan Famous Brand” by the Provincial People's Government. In September 2011, it was awarded the Chinese bean products industry. Flavor Award. Sichuan Nanxi Huiji Food Co., Ltd. was awarded the Sichuan Enterprise Technology Center and the provincial key leading enterprise in 2011, the famous Chinese tofu brand in September 2011, and the Innovation Technology Award in March 2011.

Nanxi tofu dry quality technical requirements (1) production of raw materials. 1. Soybean: (1) It mainly uses high-quality autumn soybeans in areas with similar climatic conditions such as Nanxi and Chuannan. (2) Soybean varieties are excellent varieties with low oil and high protein. (3) Soybean water-soluble protein (dry basis) ≥ 34.0%. 2. Production water: The high-quality Nanxi groundwater in the initial section of the Yangtze River is used. The water quality meets the sanitary standard of drinking water GB5749, and the pH value is 7.0 to 8.5. 3. Other raw materials: meet the corresponding standards and regulations. (2) Process control. 1. Process: choose beans → soak, clean → refining → boiled pulp → filtration → pulping, camphor → press forming → blanking, cutting → slushine → halogen → sticking, baking → refrigerating → mixing Material → bagging and evacuation → sterilization → inspection → packaging → storage. 2. Special process requirements: (1) strontium base: The pH value of the dried bean curd is adjusted by the “solid adjustment method”. (2) Halogen: Halogen is prepared by using traditional local recipes. (3) Quality characteristics. 1. Sensory characteristics: The color of the project indicator is jujube red, yellowish or dark brown, and it has a lustrous and lustrous taste. It is salty and palatable, with a mellow taste and a long aftertaste. It is fine and soft and elastic. 2. Physical and chemical indicators: moisture ≤ 60g/100g, Protein ≥ 20g / 100g. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

Apply to：
Producers within the scope of protection of Nanxi tofu GI products may submit an application to the Nanxi County Quality and Technical Supervision Bureau of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which is approved by the General Administration of Quality Supervision, Inspection and Quarantine.