Luanchuan tofu is a typical representative of Chinese “Northern Tofu”, with tofu workshops scattered throughout the villages of Luanchuan County. Yu Yanming, 35, is the inheritor of the intangible cultural heritage project of Luanchuan tofu making skills. As a native of Luanchuan, he diligently passes on the traditional tofu making techniques, guarding the intangible cultural heritage on the “taste buds”.
Yu Yanming introduces that to make authentic Luanchuan tofu, it is necessary to carefully select local grown soybeans. The process involves soaking, grinding into a slurry, filtering, curdling, and shaping. Each step must be done with care and precision; none can be omitted. Curdling is the core of this skill.
Yu Yanming’s Luanchuan tofu is rich in bean fragrance and delicious in taste. In recent years, he has ventured out of the mountains and opened Luanchuan tofu shops in places like the old city of Luoyang, allowing more people to enjoy this special local delicacy.
