Lingyun Tofu is made of milled high-quality soybeans. After being fried at high temperature, it becomes tender with a crispy crust. The tofu tastes good either by frying or stewing.

 

Li Benzhi is the inheritor of Lingyun Tofu making skills. The 76-year-old man who has been hand-grinding tofu for 60 years is the most authentic tofu maker in Lingyun Village.

 

Li doesn't know which generation of inheritors he is, but he knows that his family has been making tofu for generations. Therefore, he is very particular about making tofu. If there is no good soybean, he will not make tofu. The selected soybeans need to be soaked overnight and then ground repeatedly.

 

Although Li Benzhi is nearly 80 years old, he has steady hands when pouring heavy soya-bean milk. After several times of grinding and removing impurities in the soymilk, Li starts to boil soy milk. He used wood fire before, but now uses an electric stove.

 

When the soy milk is boiled, a little gypsum powder should be added to help the tofu solidify better. Later, solidified tofu needs to be placed into a fixed module, and pressed out the water with stones. It takes about three hours to make water tofu. After cutting into pieces and frying, it becomes the famous Lingyun Tofu.

 

Lingyun Tofu can be served as a snack. With some condiments like onions, ginger and garlic, and several-minute stewing, the tofu is a must-have dish on the table.