Lazy tofu pudding, also known as dregs, is a traditional snack of Tujia nationality. The production of this slag is relatively simple, but it is a little difficult in the initial stage of "pushing", so people call it pushing slag. The production procedure is as follows: wash the soybeans, swell them with water, put them in a stone mill, grind them into pulp with water, boil them with strong fire, and then add the cut fresh radish leaves to boil them to make a pot of milky white and green slag. It can be seen that "pushing slag" is much simpler than making tofu, and there is no need to filter and squeeze, and generally there is no need to order brine. No wonder Tujia people also call slag "lazy tofu". The nutritional collocation of slag is also very scientific. Protein in soybean is combined with vitamins and inorganic salts in radish vegetables to achieve the effect of reasonable diet.

Lazy tofu is a kind of very tender tofu, and its absorption rate can reach 92% ~ 98%. The protein content of lazy bean curd is rich, which belongs to complete protein. It not only contains eight amino acids necessary for human body, but also has high nutritional value. Has the functions of reducing blood fat, protecting vascular cells and preventing cardiovascular diseases.