Xiangxi rice tofu is a traditional snack of the Tujia and Miao ethnic minorities in Xiangxi, Hunan, and is the most popular in summer.

The raw materials for making rice tofu generally include rice, soybeans, and lime, which are roughly the same as other local rice tofu. The main difference is reflected in its ingredients.

Xiangxi rice tofu is generally very green and bright in color, has a fragrant taste, is soft and tender.

It can be stored for three days at 0 to 25 degrees Celsius without deterioration. It can be used for cooked or cold meals.

How to make Xiangxi Rice Tofu: First, wash the rice and soybeans and soak them for a day.

Second: Grind rice and water, soybeans and water separately with a stone mill to make rice milk and soy milk.

Third: Pour the ground rice milk and soy milk into the iron pot. Start cooking over high heat until it is about halfway cooked, then turn to low heat. Be careful to stir while cooking.

Fourth: After cooking, it turns into a paste, pour it into a container, and let it cool down.