Xinhua Baixi water tofu is white in color, tender in texture, long-cooked, and delicious. It enjoys the reputation of "Baixi water tofu travels all over the world". The good quality of Baixi tofu is related to the excellent water quality. It is said that Emperor Qianlong of the Qing Dynasty traveled to the south of the Yangtze River and passed through Baixi Town. He ate water tofu and praised it. When he inquired about the reason, the locals told him: There was a well on the Baxian Street by the Baixi River, and there was a dragon in it, which often spewed out "dragon". "Saliva", clear and translucent, cool and refreshing to drink, different from other water. Qianlong immediately named it "Jindian Well". Baixi water tofu is made from Jindian well water. Many outsiders came here to learn the art, but after returning home, the tofu they made could never keep up with Baixi's.

There are many ways to eat Baixi Tofu. The fresh and tender water tofu is boiled in soup, mixed with green onion leaves, ginger and other condiments. It has a complete color, aroma and taste, especially fresh and fragrant. Mix the purified loach with fresh tofu. After the temperature in the pot rises, the loach burrows into the tofu. It tastes fresh, sweet and has a unique flavor. Frozen fish tofu is a must-have New Year's delicacy for people in Baixi area. It is cooked with fresh carp mixed with tofu and white pepper, then frozen before eating. It melts in your mouth.