Hairy tofu comes from Anhui. There are different opinions on when it started. Legend has it that Emperor Taizu Zhu Yuanzhang was defeated in Huizhou and fled to the Xiuning area. He was hungry and suffered from hunger. He ordered his followers to look for food everywhere. One of his followers searched for the fleeing people from the haystacks.

There were a few pieces of tofu hidden here, but they had fermented and grew hairy. Since there was nothing else, the entourage had no choice but to bake the tofu on the charcoal fire and give it to Zhu Yuanzhang to eat.

Unexpectedly, the tofu tasted very delicious, and Zhu Yuanzhang was very happy after eating it.

After turning defeat into victory, he ordered the army chef to make hairy tofu as a reward to the three armies, and the hairy tofu was passed down in Huizhou.

Hairy tofu is fermented to convert the plant protein into a variety of amino acids. After cooking, it tastes particularly delicious.

The surface of the fried tofu is golden brown, and it is seasoned with green onion, ginger, salt and chili sauce. It is fresh and refreshing in the mouth, with an attractive aroma and a lingering fragrance on the lips and teeth, making it a unique pleasure when eating.

The uniqueness of hairy tofu is this layer of hair, and the nutrition is also in this hair (beneficial mycelium). It has the highest nutritional value and contains a lot of vitamins and amino acids.

"The fermentation process seems very simple, but this kind of slender hair can only grow under the unique temperature and humidity conditions of Huizhou. During the slow fermentation process of tofu, due to differences in temperature, salt, ingredients, and fermentation time,

The prepared hairy tofu will have different turf hairs such as white, yellow and gray. According to different hair colors, hairy tofu is divided into coir raincoat hair, mouse hair, tiger fur and rabbit hair.