Tofu is the most common bean product, also called water tofu. The main production process is pulping, that is, soybean is made into soybean milk; The second is solidification, that is, soybean milk solidifies into a gel containing a lot of water under the action of heat and coagulant, which is tofu.

Tofu is the main raw material of vegetarian dishes in China. In the memory of our ancestors, it was initially unpalatable. After continuous transformation, it is gradually welcomed by people and is known as "plant meat". Tofu can be produced all year round, regardless of season, so in the off-season of vegetable production, the variety of dishes can be adjusted.

Tofu can be divided into south tofu and north tofu. The main difference is the amount of gypsum (or bittern). South tofu uses less gypsum, so its texture is tender and its water content is about 90%. North tofu uses more gypsum, which is older than south tofu and has a moisture content of 85-88%. Tofu is a traditional food in China, which is delicious and healthy.