Yuba, also known as tofu, is a traditional bean food of Han nationality and a common food raw material in China. It has a strong bean flavor and a unique taste that other soy products do not have. Yuba is yellow and white in color and bright in luster, and is rich in protein and various nutrients. Soak in clear water (cool in summer and warm in winter) for 3-5 hours before applying. It can be meat, vegetarian, roasted, fried, cold salad, soup and so on. The food is fragrant and refreshing, and the meat and vegetables have their own flavors.

Yuba is made by boiling soybean milk, keeping the temperature for a period of time, forming a film on the surface, picking it out and hanging it into branches, and then drying it. Its shape is similar to bamboo branches and it is called yuba. Yuba is a product of a certain structure composed of soybean protein film and fat.

The word "tofu" first appeared in Li Shizhen's Compendium of Materia Medica. Li Shizhen said that when soybean milk was heated, a film appeared on its surface, and it was taken out and dried to get tofu. The quality of yuba is divided into three grades, and the lighter the color, the higher the nutritional value. Yuba is rich in protein and low in water content; It also contains nutrients similar to soybeans, such as soybean protein, dietary fiber and carbohydrates.