Baipu dried bean curd. [Photo provided to en.nantong.gov.cn]

Originally from Baipu town, Baipu dried bean curd is a traditional snack that enjoys a long-standing reputation in Rugao, Nantong, Jiangsu province.

The snack's main ingredient is soybean and its other ingredients include brine, salt, sanfu soy sauce (soy sauce made during dog days of summer), and more than 20 kinds of spices.

Baipu dried bean curd is tied up with grass. [Photo provided to en.nantong.gov.cn]

The first step to make Baipu dried bean curd is to soak and peel soybeans and grind them into pulp, which leads to the most crucial step – brining the pulp, which decides the taste of the dried bean curd. Brine is poured into the oiled soybean pulp, which then becomes bean curd jelly.

Then, the bean curd jelly is boiled twice. The first time removes the brine and the second adds a unique fragrance by interaction with over 20 kinds of spices. The final step is to tie it up with grass.

Dishes made of Baipu dried bean curd. [Photo provided to en.nantong.gov.cn]

Baipu dried bean curd looks light brown, smells good and tastes chewy and delicious. The snack is rich in plant protein, unsaturated fatty acid, and multi-vitamins. It can be eaten directly or stir-fried with vegetables.

In 2011, Baipu dried bean curd was listed as a provincial intangible cultural heritage item.