Tangchang Town, a cultural ancient town with a history of 300 years, is famous for producing Tangchang bean curd inside and outside Sichuan, and is known as "a must in Sichuan". Tangchang Tofu Factory takes the spring water from Tangchang's "Gaoxiang Ancient Well" to soak and grind soybeans, and the refined "Tangqiao" tofu milk inherits the traditional flavor of "Tangqiao Tangchang tofu milk" produced by the original factory. It has the effects of aging, fragrance, slag melting in mouth, rich nutrition, stimulating appetite, strengthening spleen and stimulating appetite, and its color is oily, fresh, sweet and salty. Sichuanese not only like to eat it, but also give it to relatives and friends as a must-have local product for visiting relatives and friends.

Technology: screening soybeans to remove impurities, soaking for about 10 hour, grinding and sieving, taking out all the bean dregs, sorting, packaging and squeezing evenly to make bean curd embryos. Cut the bean curd embryo into pieces, send it to people to ferment in an environment with suitable temperature, and implant mold. Then add a small amount of salt and spices to the dehydrated bean curd embryo, put it in a jar, seal it for 8 months, open the jar once, drain the oozing juice, seal it for 4 months, and then pack it out of the factory. This fermentation process can not only prevent bacterial pollution, but also save a lot of manpower and material resources. Not limited by seasonal climate, improve product quality.

Delicious, tender, sweet and appetizing, it enjoys a high reputation.

According to legend, at the end of the Qing Dynasty, an adult in Chengdu Prefecture made a fuss, suffered from malaria, and his food was tasteless. It happened that one of his touts went to visit his cousin's house in Tangchang Township, Dayi, and when he came back, he put her homemade bean curd in a small oil basket and gave it to Taiwan Province. This fragrant and delicious tofu aroused the appetite of adults in Taiwan Province and ate a lot. After eating for two days, my mouth is not bitter, my appetite is open, and my illness is much better. Taiwan Province adults ask tout, this tofu how so delicious? Favourite told him that this kind of tofu is different. First, press the tofu very dry, then sprinkle with salt to dry or air dry, then put it on the kang, mix with aged watercress, sea pepper and vegetable oil in the mirror jar, and seal it for one year before opening and taking it out. Taiwan Province adults want to eat this kind of tofu milk again, so let touts invite his wife Aunt Tan to yamen to make tofu milk. When Aunt Tan came to Chengdu, the tofu made was always not as delicious as the tofu returned by Tang Chang. Taiwan adults asked why, and Aunt Tan thought it might be that the water pushing tofu was different. There is a well in her yard. The water is clear and sweet, and there seems to be a little chrysanthemum fragrance. The ground tofu is thin, tender and soft. Taiwan Province thought so, so he gave Aunt Tan some money, told her to go home and make bean curd, and then sent it over. In the future, every time Taiwan Province invites guests to dinner, he will always add a dish of bean curd in addition to all kinds of meat dishes, and the guests will say yes after eating. In the future, more and more people will go to Tan's mother's house to buy tofu milk. Tan Dalang found a few helpers, opened a small workshop specializing in making bean curd, and officially hung up the signboard of "Tan Chang bean curd". 100 years, Tangchang bean curd has been a famous product in Dayi County.

The origin of Tangchang bean curd is Dayi County 12 township in Sichuan Province, including Anren Town, Wang Si Town, Jinyuan Town, yue lai zhen Town, Dongchang Town, Su Chang Town, Hanchang Town, Shaqu Town, Shang 'an Town, Xinchang Town, Sancha Town and Cai Chang Town.