There is a long history and an interesting legend about the origin of Fushun beancurd:

During the Three Kingdoms period, because there was a Fushun salt well with the most salt content in Jinchuanyi area (now Fushun County) at that time, coupled with the climatic conditions and geographical environment suitable for soybean growth, tofu spread to Fushun and became very popular. Since then, because the developed salt industry has attracted merchants from all directions, Fushun has almost become the economic and cultural center of Zigong for a long time, and its popularity is extremely strong, so the demand for tofu food has naturally increased significantly.

During the period of the Republic of China, one day, a businessman who came to Fushun to sell salt came to the local famous Zhu's restaurant. Because he really couldn't wait patiently, he ran to the kitchen to urge the cook to bring the fried tofu he ordered to the table quickly. When he saw that the unformed tofu was steaming slowly in the pot, he asked the owner of Zhu's restaurant to sell it to him because he really didn't have time to wait any longer. Without sufficient solidification, of course, you can't fry, so the old man told the cook to prepare Chili water for the guest to dip in. But not only did he not feel bad, on the contrary, he also felt that it tasted more delicious than fried old tofu. Inspired by this, the old man repeatedly studied the freshness of tofu pudding, the formula of dipping water and the rice that is most suitable for tofu pudding. Later, there was the "Fushun Tofu Bean Flower" which made people never tire of eating, and it became a classic signature dish in Sichuan cuisine.