Bagongshan Township, Shou County is located in the central part of Anhui Province, on the south bank of the middle reaches of the Huaihe River, on the southern foot of Bagongshan Mountain. It was the capital of Huainan during the Western Han Dynasty. The spring water at the foot of the mountain is bright and colorful, clear and sweet. Since ancient times, the area has been rich in soybeans, and the mountain people have the habit of grinding beans with spring water from the mountains and drinking soy milk. Liu An, the King of Huainan, followed the local customs and invented tofu during his long-term practice of Taoism and alchemy. Li Shizhen's "Compendium of Materia Medica" in the Ming Dynasty recorded: "The method of making tofu began with Liu An, the King of Huainan in the Han Dynasty." "Xie Chuo's Supplement" also recorded: "The technique of making tofu was not heard of before and after the Three Dynasties. It was not until Liu An, the King of Huainan in the Han Dynasty, that the technique was passed on to the world." Lu You's poem says: "Wipe the plate and push Lianzhan, wash the pot and cook Liqi." It describes the process of making tofu at that time. The tofu making skills of Bagongshan in Shou County were spread among the people after being passed down from the court of Liu An, the King of Huainan in the Han Dynasty. During the long-term production process, the skills were perfected by technicians through long-term exploration and refinement, and gradually formed the core skills of the project. The main skills include: Material selection: Select yellow soybeans produced in the Spider Lake and Shouxi Lake in Bagongshan Township and the spring water of Agate Spring as raw materials. Grinding: Mix the soaked yellow soybeans with Bagongshan spring water and grind them into uniform slurry with a stone mill. (Now other places mostly use electric grinders, which save the slurry squeezing process and affect the quality of tofu). The tofu made is beautiful in color and texture, and has little damage to the water-soluble protein in soybeans. Squeezing: Put the ground slurry into the "cloth bag" and squeeze it hard to make raw soybean milk. The raw soybean milk squeezed out by this process is obviously finer than the raw soybean milk leaked by using the "shaking sheet". Add gypsum with a strict measurement ratio to the hot soybean milk (not using "brine" to make tofu, but "brine" is used in other places) and rinse the slurry twice. The Chinese proverb "One thing subdues another when gypsum is applied to tofu" comes from this. In the production process, from squeezing the slurry to the measurement and proportion of the plaster, to the accurate grasp of the climate and temperature, great care is taken. These techniques are passed down from generation to generation by word of mouth of the local people. Bagongshan tofu is crystal clear, shiny, trembling, with clear edges and corners, not scattered or broken, and contains a variety of minerals and trace elements needed by the human body. The production skills of Bagongshan tofu in Shou County have been continuously inherited and improved in the long history. In the Tang Dynasty, the tofu making method was introduced to Japan with Jianzhen's eastward voyage, becoming a witness to the cultural exchange between China and Japan. Since the 1990s, Shou County and Huainan City, which were historically in the same place, have jointly hosted many "China Tofu Culture Festivals", strengthening cultural and economic exchanges with friends at home and abroad.