"China's tofu is also very delicious, the best in the world." This is the last sentence in "Superfluous Words" written by Qu Qiubai while in Changting Prison. Qu Qiubai's praise for tofu is related to the fact that he often ate Changting tofu in prison.

According to "Tianlu Shiyu", tofu was first created by the sorcerers of Liu An, King of Huainan in the Western Han Dynasty (79-122 BC), and it has a history of more than 2,000 years. Changting dried tofu began in the Kaiyuan period of the Tang Dynasty and has a history of more than 1,200 years.

The method of making Changting dried tofu is different from other regions. It uses physalis as the medium. The heat is properly controlled during production. Use a large gourd to hold the physalis and slowly pour it into the soy milk to allow the tofu to slowly solidify. , and then filtered and pressed. Therefore, Changting tofu is tender and delicious, neither sour nor bitter. Various foods made with it, such as Dongpo tofu, thick tofu, silver bag, tofu dumplings, raw man balls, Huizhou balls, wrapped tofu, etc., have unique flavors. Eat for a long time and never get tired of it. Changting dried tofu, which ranks first among the eight bean curds in Tingzhou, is famous both at home and abroad for its fine production, exquisite ingredients, unique flavor, and delicious taste.

In the Ming Dynasty, Zhu Yuanzhang’s general Zhu Liangzu led his troops to Tingzhou and praised Changting’s dried tofu after eating it. At the end of the Qing Dynasty, after Qiu Hongde, the commander-in-chief of Zuoying in Tingzhou, was transferred to Taiwan and promoted to Qianzong, he missed the flavor of his hometown-style dried tofu, so he wrote and remitted travel expenses to a relative in Hetian who was good at making dried tofu, asking him to go to Taiwan to specialize in making dried tofu.

Changting has many simple and beautiful villages located in the high mountains. "Thousands of miles of orioles are singing, the green is reflected in red, and the water village is surrounded by wine flags." Regardless of the size of the village, there must be a small shop that sells dried tofu and wine. Local simple farmers, mushroom drinkers from Zhejiang, old gold diggers from Jiangxi, and tourists from all over the country all like to buy a bowl of rice wine and buy a piece of dried tofu to drink and chew slowly after taking a break in the hotel. Dried tofu is fragrant, salty, sweet and tough, which is memorable. During the Second Civil Revolutionary War, heroes gathered together, and during the Anti-Japanese War, revolutionaries gathered, all of whom were attracted to taste the flavor of Changting Dried Tofu. Lin Li, a well-known person in Taiwan today, talked about the dried tofu he had eaten during his early travels to Changting in the "Ping Zong Shi Xiao" serialized by Taiwanese newspapers from March 1974 to June 1975: "The dried tofu in Changting, Each piece is about six or seven inches square, as big as a woman's handkerchief. It is thin and flavored. It is delicious when chewed with peanuts. It is a good drink with wine. "

It is a custom in Changting. People who travel far away must bring dried tofu as gifts to relatives and friends; parents of students who go to study in other places or study abroad must prepare more dried tofu and ask them to eat it along the way and after arrival, and use dried tofu with the soil and water of the foreign land. The overseas Chinese living abroad in Changting must bring dried tofu with them when they return home to visit relatives. Changting dried tofu has become a good product for social gatherings.