Tofu, as a traditional health food, has a history of more than two thousand years. "The method of making tofu began with Liu An, the king of Huainan in the Han Dynasty." In order to live forever, Liu An recruited thousands of alchemists to talk about immortals and write books in Bagong Mountain. In alchemy, seedlings are cultivated with bean juice, which occasionally meets gypsum to form fresh and tender tofu. Liu An invented tofu instead of an alchemist. After that, tofu technology flowed into the people and was widely used. However, after several generations of promotion, inheritance and development, tofu has become a world-recognized healthy food, and is being integrated into the world food culture with its unique charm, which is accepted and welcomed by people all over the world.

Liu An, the king of Huainan, invented tofu, and there are many records in ancient books. Ci Yuan said, "Take beans as its source. Production method: soaking in water to grind pulp, removing slag, frying into salt and marinade, and then putting it away. Others use gypsum as the final harvest in vats. According to legend, it was built by Liu An, the king of Huainan in Han Dynasty. " The most authoritative Encyclopedia Britannica mentioned on page 690 of Volume II: "The technology of making tofu began in the Han Dynasty in China." There are written records of Liu An's invention of tofu in ancient Shouchun Biography, History of Qin Chunwen, History of Huainan, Zhou Lai Gu Jin, Bagongshan Gu Jin, Cai Chu Gu Jin, Luo Jian Chunqiu, Anhui Tourism, Bagongshan Shen Xiu and Shouxian, a famous historical and cultural city in China.

Yulin tofu has a long history, and its founding date remains to be verified. As far back as the Ming Dynasty, residents used Hui Quan's "peach blossom water" to make tofu. The food is white, tender, delicate and delicious, different from tofu in other places. It has gradually become one of the indispensable foods for military and civilian daily life.

In A.D. 15 18 (13th year of Zhengde in Ming Dynasty), Wu Zong did not visit Yulin in detail and lived in Kaige Building. Local officials presented tofu, and Wu Zong was very satisfied after eating it. He marveled that it was not as delicious as the capital, and he ate it every day during his stay in Yulin. Since then, Yulin tofu has become a minor celebrity in Beijing. Emperor Kangxi of the Qing Dynasty visited Yulin, and after eating the stewed tofu with spinach in Yulin, he sang "fragrant white jade board, green parrot goose with red mouth." This poem. After Kangxi returned to Beijing, one day he suddenly remembered the delicious dishes used by Yulin and ordered the chef to copy them. The chef was at a loss and sent someone to Yushu to investigate, only to know that it was "spinach stewed with tofu". Yulin tofu is famous all over the world.

It is reported that the "Tofu Lane" in Yulin City was first famous for making tofu. 1948, there are 25 traditional bean curd shops in Yulin city. After the founding of People's Republic of China (PRC), 1956, self-employed individuals organized themselves in the form of public-private partnership, and the production income was turned over from the outlets to the shops, which were called "tofu shops". In the 1960s, the traditional production of Yulin tofu gradually turned to semi-mechanization, and in the 1970s, it completely turned to mechanization, and the traditional production techniques gradually died out. Yulin Bean Products Factory was established in 1983 and dissolved in 1996. Yulin bean curd brain is a real green food, which is made of sour sauce and has unique skills. It is famous in the whole city and even in Xi, Beijing, Inner Mongolia, Shaanxi and Ningxia.

According to relevant data, there are more than 300 tofu workshops in this city, with more than 0/000 employees/kloc. In August, 2005, "Hongyu Tofu" successfully realized mechanized production, producing tofu 1.500 kg per hour, and the production capacity was 0/0 times that of manual production. According to the market demand and people's living needs, the whole region is vigorously promoting the production of tofu products. Tofu practitioners are studying and promoting the preservation, shape-keeping, packaging, sales, transportation, color and variety, sanitary quality and other aspects of tofu. The new and high-tech brand "Yulin Tofu" will be even louder.