Tofu was invented by Liu An, king of Huainan in the second century BC. It is said that Liu An drank soya-bean milk when he was making an alchemy, sprinkled it on the plaster used for making an alchemy, and the soya-bean milk solidified into tofu, and the delicious taste of tofu appeared. So tofu was invented by Liu An by accident.

The main production process of tofu is pulping, that is, soybean is made into soybean milk; The second is solidification, that is, soybean milk solidifies into a gel containing a lot of water under the joint action of heat and coagulant, that is, tofu. Tofu contains a variety of trace elements necessary for human body, and is also rich in high-quality protein, which is known as plant meat. The digestion and absorption rate of tofu is above 95%.

Tofu is a nourishing, heat-clearing and health-preserving food. Regular eating can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production to quench thirst and clear the stomach. It is more suitable for people with heat constitution, bad breath, thirst, indigestion and fever.

Modern medicine has proved that tofu not only has the function of increasing nutrition, helping digestion and stimulating appetite, but also is quite beneficial to the growth and development of teeth and bones. Tofu is sweet and cool, and has the effects of invigorating qi, harmonizing middle energizer, promoting fluid production, moistening dryness, and clearing away heat and toxic materials. However, although tofu is good, eating more has disadvantages, and excessive consumption will also endanger health. Such as indigestion.