Sesame tofu is a specialty of Beijing, not found anywhere else. It comes from the old capital's flour house. The powder room was originally a place to produce starch, put the beans on a stone mill, grind with the addition of water, and at the same time the beans are divided into three kinds of things. The top of the fine into a soybean paste, is the right product, used to make starch; top thin into a juice, that is, soybean juice; the middle layer of thick paste stagnant dark green slurry, loaded with a cloth bag heated and boiled, filtered off the water, is hemp tofu.

Ma tofu and bean juice is the same property, by the same kinds of ma tofu (20) kind of raw materials and methods, is the manufacture of mung bean vermicelli and starch scraps, after fermentation of bean juice with the fire boil, filtered with a cloth is the flow down the bean juice, the cloth on the side of the control of the water is ma tofu. Because of the fermentation, and the same as the soybean juice has a special sour flavor, the old Beijing people and addicted to soybean juice, but also especially love to eat hemp tofu, just like the Shaoxing people love to eat fried stinky dried tofu.