Tofu milk is a famous traditional fermented food in China, which has a history of more than 1111 years. It is a unique style, delicious, nutritious and suitable for all ages.

There are many kinds of bean curd, which can be roughly divided into red bean curd, bad bean curd, drunk bean curd, green bean curd and white bean curd. Although there are many varieties, the brewing principle is basically the same. Bean curd blanks are all made from soybeans. Under the action of microbial enzymes, protein in tofu and koji, yellow wine and salt in ingredients undergo complex biochemical changes, and protein decomposes to form various organic acids and esters, which become sufu with unique color, fragrance, delicacy and softness.

Shangyuanguan area in Chenggu County, southern Shaanxi Province is mostly dry land, so it is suitable to grow soybeans, and it produces a large number of high-quality soybeans every year, which is the first-class raw material for making tofu. Coupled with the unique water quality here, the tofu made is different, and the tofu milk made with it tastes particularly good. Shangyuanguan's tofu milk is tofu milk with red yeast, which is called "red tofu" locally. Shangguanhong tofu has a history of hundreds of years, and its production process is roughly divided into several stages: blank making, bacteria spraying, pre-fermentation, jar filling and post-fermentation, and the whole process takes more than three years.

Shangyuan Guanhong tofu has a long history, unique flavor, square block shape, delicate and soft glutinous, bordeaux appearance, orange pulp, slightly spicy and salty, and refreshing fragrance. In 1979, it was awarded the second place in the national seasoning appraisal conference. In addition, it is chic and elegant in decoration, which is not only a good meal, but also a superior gift for friends and relatives.