Famous and special foods in northern Sichuan. With a long history, there is a legend in Jianmen Mountain that Jiang Wei rewarded officers and men from grinding bean curd when he was guarding Jiange. Soybean produced from gravel sandy soil in Jianmen mountain area is used as raw material, which is made by soaking beans in "Quanjian" water of Jianmen 71 Peak, grinding, filtering residue, cooking, pulping and dewatering. Hundreds of dishes can be made by cooking methods such as frying, frying, frying, roasting, stewing, steaming, boiling and cold salad. Famous dishes include water chestnut tofu, pregnant tofu, bear's paw tofu, snowflake tofu and spicy tofu. It is white, tender, tender, fresh and fragrant. "Zhigong Temple Dried Tofu" made of Jianmen Tofu has a square shape, golden skin, white and delicate interior, and is mellow and delicious.

The unique Xiba tofu can be divided into red oil type and white oil type according to its seasoning and cooking methods. The red oil type is characterized by hemp, spicy, hot, soft, tender and fragrant, while the white oil type is tender as bone marrow, bright in color, elegant and mellow. These two kinds of tofu have both color, fragrance, taste and shape, which makes people feast their eyes and eat with relish. After decades of efforts by Master Yang and his disciples, there are more than 300 varieties of Xiba tofu, including common cooked tofu 108 and 36 fine products. It has become a famous food at home and abroad, a brand of Sichuan cuisine and an important part of Leshan tourism culture.

In Xiba Town, there are four Xiba tofu shops, and there are countless Xiba tofu brands all over the country. However, if you want to eat authentic Xiba tofu, you will also get Xiba ancient town, because there is the most critical water source for making Xiba tofu-Liangshuijing, which is not available elsewhere.

Both have their own characteristics and are delicious!