Luonan Dried Tofu is located in Luoyuan Town, the source of the Luo River in the hinterland of the southern foothills of the Qinling Mountains. Luoyuan Dried Tofu is a famous local product from ancient times to the present. It was famous as early as the Ming and Qing Dynasties hundreds of years ago. It was used as a tribute by the Qing emperor and traveled with merchants around the world. When the Red Army was in Luonan, the people of Luoyuan used dried tofu to support the Red Army's operations.

Luoyuan dried tofu is slightly dark brown in color, all one-inch square, with thin and thick chopsticks, pierced with green vines, and costs fifty yuan per skewer. When eating, you only need to cut it into thin slices with a knife, add a few drops of soy sauce and vinegar, and drink it with chopsticks. Its characteristics are: fragrant, oily and salty, soft and delicious. If mixed with garlic paste, mustard, green onion, sesame oil and other condiments, it will be even more delicious and have endless aftertaste. If it is fried with meat, or lined with vegetarian dishes, and fried into soup, it will have a special flavor. Nowadays, people love scalding, and they also have other interests. If there are distinguished guests, and weddings and weddings are held, the color, aroma and taste of it will make the guests happy.

Luoyuan dried tofu has a long history. It is said that it has a history of hundreds of years. There are still eight or nine generations of old households in Kawakou Village who have been doing this business. And its production method has always maintained the ancient production method: grinding the pulp with a stone mill, stewing the old pulp, extruding the soybean brain in a small piece of filter cloth, and drying it naturally. The nutrition is comparable to meat, eggs, and fish.

Why is Luoyuan dried tofu so good? The main reason is that the water quality in Longtan, the source of Luohe River, is good. You think of Luoyuan as the birthplace of the Luo River. The water is squeezed out from the thousands of mountains and valleys in the Qinling Mountains and filtered through the dense green forests. It is naturally extremely clean, sweet and free from pollution. In addition, the soybeans in Luoyuan take a long time to grow and have high nutritional value. It is also made with fine workmanship and unique style. Although the method is similar to the tofu made by Huainan Wang Liu An, it still has its own uniqueness. First, after grinding the soybeans and mushrooms into a pulp, you must pour boiling water into them, then filter them, and then cook them. This is called burning the pot twice. Second, the cooking method is unique. The brine must be cooked three times to ensure that the bean curd is neither old nor tender before being wrapped in a filter cloth. There is also the saying of brining with three kinds of water and drying for a hundred days. Of course, it does not mean exposure to the sun, but drying in the shade. Let it dry once for seven or eight days, then brine it once with light salt water, dry it again after brine, and then brine it again after drying. Repeat this process for three or four times before stopping. No wonder it is so delicious and has long been famous. Take a bite and the aroma will be exuded from the pores all over your body. Nowadays, Luonan people use Luoyuan dried tofu as gifts to relatives and friends when visiting friends or doing business, and people from other places regard getting a few strings of Luoyuan dried tofu as a chore. Luonan specialty snacks - Guanzhong steamed buns

Luonan has many specialties, including not only noodles, sesame seeds, buckwheat jelly, pot helmets, beef and mutton soaked in steamed buns and other famous foods, but also local specialty snacks, cold skin, Jelly noodles, pot stickers, fried noodles, tofu curd, steamed buns, etc., you will never want to leave after tasting them.

In addition, Luonan also has famous local specialties such as wild vegetables (bracken), Wangling handmade sweet potato vermicelli, hericium, day lily (lily), persimmons, gastrodia elata, fungus, and shiitake mushrooms