Ruotang is a small town in the southern section of Wumeng Mountain, which is famous for producing yellow tofu. What stands out here is the word "yellow". Most of what we often see is white tofu, but this kind of tofu is yellow and square. Look at it, delicate and dripping, and the appetite is greatly increased; The food is tender and delicious, and the mouth is full of fragrance.

The ancestor of tofu culture in China was Liu An, the king of Huainan in Han Dynasty. It seems that this wise prince will be remembered in the hearts of people forever, because people raise their rice bowls, and tofu is a common dish on the dining table. With the spread and development of more than two thousand years, tofu has already gone abroad and become a delicious food on the table of all colors and races in the world.

Dangtang Tofu came to Dangtang during ethnic migration. If the pond is made up of Han, Hui, Yi, Miao and other ethnic groups, the Han people mainly migrated during the Hongwu period of the Ming Dynasty, and after bringing tofu technology, it quickly spread and entered every household.

Yellow tofu was once an unknown folk food in the depths of the mountains. In the mountainous area of Wumeng Mountain, only potato and corn are grown, and soybean is an accessory crop interplanted in corn fields. The mountains are full of mountains, and only these meager hopes are harvested. Even in the valley, only extremely narrow paddy fields are distributed on both sides of the river. Every year, when the flood comes, the seedlings in the fields are often washed away. However, the smart and tenacious Ruotang people chose mountains and rational thinking, and they just lived like everything in a hard life. In order to add auspicious colors to the white tofu in festive festivals, they wrapped the white tofu in small pieces of gauze, soaked it in a soup called turmeric soup and boiled it for ten minutes, and the yellow juice penetrated into the outer layer of the tofu block. At this time, the tofu became yellow tofu, and the golden color indicated the bumper harvest in the coming year.

The production technology of yellow bean curd is more exquisite than ordinary bean curd. Every step from bean selection, crushing, boiling, pasting and pressing is carried out under the control of experienced women. Especially when you order cream, you are very particular about it. As the saying goes, "Whether tofu is good or not depends on the skillful placement of gypsum". If the bean curd in the pond is made of unfertilized soybeans on the mountain, it is soaked in the unique Huangshi slag mineral water, patiently ground with a stone mill, and then processed by scalding, filtering residue, making sour paste, forming lumps, boiling and dyeing, stringing and hanging, etc., finally forming a unique scene in the town-Yunnan 19 strange: if the bean curd in the pond is sold tied. After the autumn harvest every year, I saw golden tofu hanging from the eaves of the tile house on both sides of the street made of stone slabs. When the buyer selected one of them, the owner cut it off with scissors and took it away in a string. You can also vaguely see the strings of corn hanging upstairs. In fact, life is such a connection, and a bumper harvest year achievement pushes the days to a quiet winter.

One side of the soil and water raises one side of the people, and the other side of the soil and water will be perfectly combined with local things. The soybeans produced in the mountains and the Huangshi slag spring flowing out of the valley are the perfect combination. Tofu made of mountain spring is tender and white. This kind of mountain spring, which has been bred among mountains for millions of years, is clear and clean. You can only feel fresh, fragrant, sweet and moist when you touch your lower body. At this time, you don't have to worry about having diarrhea after drinking too much, just drink enough. After getting up, I had to inquire about the origin of this wonderful mountain spring. I saw a river flowing eastward in the middle of Ruotang town surrounded by mountains, disappearing into the distant mountains like a jade necklace. Once, hard-working peasant women from other places took pains to rush into the mountains and bought soybeans from Ruotang at a high price to make tofu to make money. Who knows, the tofu made is like chewing sawdust in your mouth.

The made yellow bean curd has a cross pattern because it needs to be hung with hemp thread. It is eaten raw in the mouth, crisp and delicious, quenching thirst and promoting fluid production. Slices dipped in cold food are tough, fragrant and pure; Cut into pieces and stir-fry food, yellow is not dyed, and its fragrance is around the beam; Fried food in pieces, oily but not greasy, warm and not fire; Dry barbecue, warm blood and lungs, relax muscles and warm stomach; Cooking with sauerkraut is refreshing and appetizing, relieving summer heat and quenching thirst. Yellow tofu is a wedding banquet, accompanied by a journey. And the local famous Xuanwei ham, its rich fragrance can float for miles.

Because of its scarce raw materials and unique processing methods, Ruotang Yellow Tofu has enjoyed a good reputation for more than 3 years.

In supermarkets in Kunming and Yuxi nowadays, if customers line up in front of the counter of Tanghuang tofu, they often sell well in the morning and sell out in the afternoon. Tourists who come to Xuanwei for sightseeing often drive dozens of miles to see the long-standing food here in Tangtang.