Chetian Tofu is produced in Chetian Town, Longchuan County, Heyuan. It is made with natural mountain spring water from the upper reaches of the Dongjiang River and local green soybeans with traditional techniques. There are two types of gypsum tofu and salt-marinated tofu, which are the best Hakka tofu.

Chetian Tofu is unique and has a long-lasting reputation.

The bean aroma is fragrant, tender and refreshing, and it is light and delicious.

Someone once said in ancient times: Tofu is as delicious as Lingnan, tofu from Lingnan is as good as Dongjiang, and tofu as delicious as Dongjiang is as many fields as cars.

Some people also wrote poems about Chetian tofu and said: Chetian's mountains and rivers are in love with Chetian's tofu, and the soul of Chetian's tofu is implicated. They want to compare the tofu with Xizi, steaming, frying, stuffing and frying are all of the best quality.

"Farmer native pork" comes from the economically underdeveloped Hakka mountainous countryside. Hakka areas generally still retain the habit of feeding their own leftovers, leftover rice, sweet potatoes, rice bran and other traditional methods. They use less feed, so the feeding period is longer.

It is relatively strong, tastes tough, and tastes sweet and rich.

The surface of farm pork looks shiny and the oil layer is relatively thick; when you eat it, you can see that the bone marrow of feed pigs is very little, while the bones of farm pigs are heavy and there is more bone marrow.

Chetian Tofu is not only famous locally, but also has Chetian Tofu specialty stores in Heyuan, Guangzhou, Shenzhen and other places.

And it's very popular.