Jianshui County was formerly known as Lin 'an Prefecture. Lin 'an tofu has a very long history and enjoyed a high reputation as early as the middle and late Qing Dynasty. Therefore, the name of Lin 'an Tofu has been used ever since. In Lin 'an, Zou's tofu tastes the best. Zou Chongyuan's bean curd is made of 1883 (the ninth year of Guangxu in Qing Dynasty), with exquisite materials and fine processing, and specially made large and round white beans and Ximen Dabanjing. The tofu is white and tender, and it won't turn black when burned. After making it, wrap it in a small piece of gauze, press it with a special wooden board, and take it out and put it in a dustpan after the water dries. Every piece of tofu should be exposed to the sun for several days and turned every other day. When the water is removed by 60% to 70%, it is gray and can be barbecued. When burning, put the lit charcoal in the brazier and put the kang welded with iron bars on the shelf. Iron bars cannot be coated with sesame oil. Put the tofu on the grill and turn it over while baking. When tofu swells, you can dip it in sweet and salty soy sauce, pepper powder, garlic paste, monosodium glutamate, millet and other spices.