Fushun Douhua, when Emperor Wu of the Han Dynasty, Liu An, the grandson of Emperor Gaozu Liu Bang, succeeded his father and was named King of Huainan. He likes to recruit talents, and there are often thousands of bai diners under his door. In order to solve the problem of eating for so many people, they invented tofu by using the condition of producing salt and using brine as coagulant in Huaihe River Basin. During the Three Kingdoms period, the technology of tofu production spread to Yizhou (including present-day Sichuan and Chongqing), and it was very popular in Jinchuanyi area of Jiangyang County (present-day Luzhou City) (present-day Fushun County). Because it is also an important salt producing area, there is a rich salt well that produces the most salt.

At the same time, it is located in the subtropical zone, with fertile soil and good rainfall and light conditions, which is suitable for soybean growth. Fushun, because of its salt production, has frequent business contacts with neighboring areas, and its popularity is very strong. The catering industry is extremely developed, and tofu, a fresh food, is naturally put on people's tables. By the time the Northern Zhou Dynasty Emperor Tianhe established Fushun County because of salt in two years, the salt production here had been ranked first in Jiannan Road (equivalent to parts of eastern Sichuan and Chongqing).

With the increase of manual workers, residents and merchants in salt industry and convenient land and water transportation, the demand for tofu food has increased greatly. In an accidental situation, some guests waiting for dinner really didn't have the patience to wait for the tofu to be shaped and then processed into dishes, so they ran to the kitchen and asked the shopkeeper to sell it to them when they saw the tender tofu still simmering in the pot. Because it was not fully solidified, they couldn't fry it, so they had to dip it in salt and water to make "next meal". People are pleasantly surprised to find that this way of eating is more delicious than the fried old tofu, and it spread from one mouth to ten, and the "tender bean curd" spread to the people.

During the period of War of Resistance against Japanese Aggression, Chongqing, Sichuan became the political, military, economic and cultural center of the country, with a sharp increase in population. Fushun County is located in the lower reaches of the Tuojiang River in southern Sichuan, which is a major passage from Yunnan and southwest Sichuan to Chongqing by land, and it is also a traffic line for domestic sugar and Neijiang sugar plus Zigong salt to be transferred to the inside and outside of the province through the Tuojiang River, and business trips are very lively. At this time, Liu Xilu, the owner of a beancurd shop in the east gate of Fushun County, was good at learning from other people's strengths, learning from others' techniques of making beancurd, and constantly groping for improvement, and finally formed his own set of "secret recipes". The beancurd made was white as jade, tender as a pulp, tender but not old, tender but not tender, and delicate in taste, even the pit water was sweet and delicious.

Liu Xilu has been exploring and studying for a long time in practice, and he has formed a unique flavor of beancurd dipped in water-Zanba sea pepper dipped in water. As long as you roll the hot beancurd into the water and put it in your mouth, it will be fascinating.