News came from the Trademark Office of the State Administration for Industry and Commerce that "Huainan Tofu" applied by the Bagongshan District Soybean Products Industry Association was successfully approved as a national geographical indication trademark. This is the first national geographical indication in Huainan City. trademark.

Bagongshan Tofu

Bagongshan Tofu is a traditional dish in Shouxian County, Anhui Province. Bagong Mountain has many famous springs such as Pearl Spring and Yulu Spring. The spring water is clear and sweet all year round and contains a large amount of minerals beneficial to the human body. At the same time, the surrounding farmers have the skills of making tofu passed down from generation to generation, which makes Bagong Shan's tofu is unique and has been popular for a long time. Nowadays, there are more than a thousand varieties of this kind of tofu suitable for all ages. The "tofu banquet" made with Bagongshan tofu has become a unique and high-quality banquet in Huainan area.

Wugang braised tofu

Wugang braised tofu is a specialty of Wugang City, Hunan Province. This product is made by boiling carefully selected dried incense in brine for a period of time. The processed braised tofu has a slightly black surface and a unique mellow aroma. It is a traditional local delicacy.

Qingliu tofu skin

Fujian Qingliu tofu skin has a history of more than 800 years. It is golden in color, fragrant, mellow, sweet, tough and elastic. It is cooked once cooked. It is not mushy after being cooked for a long time, and is rich in plant protein, unsaturated fatty acids, and more than ten nutrients and trace elements suitable for the human body. It is unique and famous at home and abroad. Qingliu is a place where Hakka people live, and the Hakka people have always had many traditional customs. For example, traditional wedding ceremonies, birth etiquette, coming of age etiquette, birthday etiquette, moving to a new home, etc. are all indispensable for tofu skin.

Nanxi Dried Tofu

Sichuan Nanxi Dried Tofu began in the Guangxu period of the Qing Dynasty. The production process is complicated. First, the local high-quality soybeans must be ground to extract the soy milk. After boiling, filtering, brewing, brain-breaking, brain-breaking and other procedures, more than 30 kinds of ingredients such as pepper and cloves are added to marinate the noodles according to different flavors. Acid; mix and season after baking and cooling. The product is dense in texture, delicious in taste, rich in nutrients, salty and palatable, easy to digest, and suitable for all ages.