The tofu ground by Master Yang is white, tender, soft and sweet in aftertaste, and it is not broken or rotten whether steamed, boiled, fried, burned or fried. When making tofu, he combined cooking skills with aesthetic techniques, with proper cooking time and reasonable seasonings, and successively introduced hundreds of varieties of bear's paw tofu, yipin tofu, lantern tofu, hydrangea tofu, osmanthus tofu, snowflake tofu, three fresh tofu and bowl-covered tofu. The bear's paw tofu he made was golden and shiny without steaming, crisp outside and tender and warm inside. The lotus bean curd he made, the golden "hibiscus flower", bloomed on the "white snow", but the entrance was crisp and slag. The tofu he cooked, like a water lily, floats in the soup without sinking, with wonderful shape, bright color and delicious taste. This variety is said to have been created for a central leader that year, hence the name "Yipin Tofu".