Bagongshan Bean Curd

Last updated by chinatravel at 2013-10-31

Bagongshan Bean Curd was made by King of Huainan of the West Han Dynasty, who accidentally touched the bean juice with gypsum when he was burning medicine to make pills of immortality. It is exquisitely made and has rich nutrition and unique flavor. Bagongshan Mountain of Huainan is the birthplace of bean curd. Since the spring of the Bagongshan Mountain is pure and sweet and never dries up all the year around, especially the first rate craftwork passed down generation after generation by the peasants around the birthplace of bean curd, the Bagongshan Bean Curd has unique characteristics and holds the field year after year. Its uniqueness lies in: first, it has delicate, glutinous and soft taste and doubly rich nutrition; second, it is as thin as resin and as white as jade and is fresh and tender; third, it will not collapse if shaken in hand and will not sink and fall into pieces if thrown into the soup and cooked for long. With freshness amid insipidity, it tastes refreshing, delicious and stimulates the production of body fluid.  It can be taken with meat or fish and vegetables as well. It has served as tribute in the history. Now the “Bean Curd Banquet” made of Bagongshan Bean Curd has become a top grade banquet unique in the area of Huainan.

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