Like to eat tofu: tofu has a history of more than 2000 years. Like any valuable commodity in the world, it contains rich cultural connotations. The continuous development of tofu production technology, the gradual diversification of tofu products, the increasing richness of tofu dishes, the methods and feelings of tasting tofu, and the spirit and quality of tofu constitute a unique "tofu culture." She is a magnificent flower in gourmet culture, and it is a culture with tofu as the carrier, based on its unique taste, rich nutrition, style and quality, philosophy and historical origin, and permeates into the human spiritual field from diet.

There are many colorful tofu stories, popular and simple tofu songs, philosophical tofu proverbs and humorous tofu two-part allegorical sayings. These oral works of working people are the source of tofu culture.

There are more than 20 kinds of ancient poems about tofu in Song, Yuan, Ming and Qing Dynasties. Today, there are more than 100 kinds of old poems and new poems about tofu. These poems trace the origin of tofu, pay tribute to the inventor of tofu, describe the making process of tofu, praise the beautiful texture of tofu, and explain the philosophy contained in tofu, which is extremely rich in content. Su Dongpo, a great writer in the Northern Song Dynasty, loves tofu very much. When he was an official in Hangzhou, he often cooked his own tofu dishes. The nickname "Dongpo Tofu" has been passed down to this day. There was a poem that said, "Boiled beans are like cream cakes, burning candles and pouring honey wine". The patriotic poem "Turbid Wine Gather Neighbors" by Weng, a poet in the Southern Song Dynasty, occasionally goes on and on. Wipe the dishes and push the exhibition, wash the kettle and cook Richie. "In the poem, tofu is treated as a delicious dish to entertain relatives and friends, presenting a scene of farmhouse music. In the poem "Tofu" by Zheng Yunduan in the Yuan Dynasty, "Nanshan grows beans, and the old pods are fresh with frost. Mill jade milk and cook it as a clear spring. The color is crisp and clean than the soil, and the fragrance is thicker than the stone marrow. The taste is more beautiful, and the five flavors cannot be passed on. "From the raw materials, production process to finished products of tofu, we strongly admire the color, fragrance, taste and beauty of tofu, and call it' five-pot dish'. In the Qing Dynasty, Hu Jicang's poem "Faithfulness and knowledge sharpen the spirit, and night work reveals my truth". The most honest and honest is the founder, and the lifelong confidant is the poor. " Don't write about the softness and delicacy of tofu, but write about the spirit of algae and snow of tofu, which is honed, incorruptible, not secular, and praises its noble style. There are dozens of places.

The diet culture of tofu is based on the two characteristics of tofu itself: nutrition (high-quality protein, no cholesterol) and official feeling (colorless, tasteless and intangible). In the long history of more than 2,000 years, many food cultures have been created to cook, taste, describe and praise tofu. There are also many legends about tofu dishes. Or its origin, or its characteristics, or its name, but also intertwined with a variety of characters and stories, most of which have local characteristics and local flavor. Every tofu dish has a beautiful legend, and every tofu dish has a unique flavor. According to incomplete statistics, there are more than 1000 kinds of tofu dishes in China. Huainan is the birthplace of tofu, so there are many famous tofu dishes. These dishes are not only beautifully made, but also pleasing to the eye, delicious and have their own allusions. With the spread of tofu all over the world, China people have been eating daily food for two thousand years, and now it has become a delicious food on the western table.