Luanchuan Tofu is a geographical indication certification trademark.

Luanchuan tofu is the most famous local snack. It is produced in Luanchuan County, Luoyang. Luanchuan tofu is strictly selected and processed carefully, and is made with local natural physalis. Therefore, Luanchuan tofu is the most famous local snack. The texture is fine and tender, the texture is soft and soft, and the taste is delicious. It is accompanied by green and red chili peppers. It has a full color, fragrance and has always been a favorite food of people.

Tofu produced in Luanchuan County, Luoyang, can be said to be the most famous local snack in Luanchuan and the entire Luoyang area. In recent years, Luoyang has opened up to foreign tourism, making this snack a favorite among tourists. A delicacy that everyone in Luoyang wants to taste. The "extraordinary" thing about Luanchuan tofu is also the selection and processing of its ingredients. The selection of ingredients and processing of Luanchuan tofu are extremely strict, and the processing is also quite fine. It is also made with Luanchuan's local natural physalis, so Luanchuan tofu is The tofu of Sichuan Tofu has a delicate and smooth texture, soft and chewy texture, and delicious taste. It is paired with various seasonings to make it full of color, flavor and flavor.

How to make Luanchuan tofu

1. Soak the beans in mountain spring water. At the beginning of making tofu, Luanchuan people used high-quality mountain spring water unique to Luanchuan, rich in minerals beneficial to the human body and various trace elements, plus soybeans from high altitude, pollution-free, and long growing season. , creating the unique characteristics of Luanchuan Tofu that cannot be imitated or copied. It is this characteristic that makes Luanchuan tofu taste better, more delicious, and more nutritious.

2. Stone grinding. Due to the mountains and springs in Luanchuan, there are many kinds of high-quality terrazzo in Luanchuan. The people of Luanchuan use this terrazzo to make graphite for grinding beans. Because the temperature of graphite is low, it is not easy to grind the beans during the grinding process. It will destroy the nutrients in the beans without changing their mellow taste. This effectively ensures the nutrition of Luanchuan tofu. Next, Luanchuan's unique physalis is used to marinate the ground beans. This process is the most important step in making Luanchuan tofu and the most confidential. The modern production process automates the production process, making the quality more stable, clean and hygienic.

3. Brine the physalis. The unique Luanchuan sauerkraut brine paste (without adding any food additives) makes the unique bean flavor of the soybeans in the tofu richer and mellower, while forming a unique taste.

4. Slate pressing. The pressure is high, the pressing time is long, and the yield rate is low, but the tofu tastes strong, does not become rotten after being stewed for a long time, and is chewy and refreshing.

Among them: Luanchuan’s local mountain spring water soaked beans and physalis brine are the core of Luanchuan’s unique characteristics.

Today, Luanchuan County produces Luanchuan tofu through a unique combination of halogenation, acid removal and sterilization technology, which not only preserves and sublimates the traditional characteristics of Luanchuan tofu, but also effectively extends the The long shelf life of tofu makes Luanchuan tofu, a famous local delicacy, go out of the mountains and become a delicacy on the dining tables of more people.

Henan

Luanchuan Tofu

Luanchuan County Soy Products Industry Association

9799419

Tofu; tofu Products