Loumaoji dried tofu has a history of more than 300 years. "Don't eat Loumaoji dried tofu, don't worry about life." It means that you have to do the hardest and most tiring work, but you have to eat Loumaoji dried tofu, otherwise you will lose the meaning of life. Loumaoji dried tofu is well-made and produced in strict accordance with procedures. The soybeans used need to be picked to remove mud and impurities, and then soaked for 6-12 hours at normal temperature to achieve proper grinding without wrinkling. Then it is water-grinded, boiled, soaked, beaten, block-formed, over-pressed, and then enters the baking stage. Baking is the most important process. The best bean paste and high-grade soy sauce, light sauce color, and appropriate amount of cinnamon, eggplant fragrance and other auxiliary materials are required. Boil in the pot and simmer in the pot overnight. Boil again in the morning of the next day, cool out of the pot, and brush with sesame oil. The dried tofu made in this way has a bright yellow color, square shape, tough and soft texture, salty and fresh taste, fragrant smell, delicate taste, and superior color, aroma and taste. Information source: Ningbo Cultural Center (Ningbo Exhibition Hall Ningbo Intangible Cultural Heritage Protection Center) (No pictures yet, welcome to provide.) Information source: Ningbo Cultural Center (Ningbo Exhibition Hall Ningbo Intangible Cultural Heritage Protection Center) (No pictures yet, welcome to provide.)