The craft of making Keqiao dried tofu began in the Ming Dynasty and took shape in the late Qing Dynasty and early Republic of China. It is commonly known as "vegetarian ham". The second volume of "Travel Magazine" in 1928 recorded: "When passing Keqiao, farmers bring dried tofu and gather to sell them. Each bundle sells for ten copper yuan. I heard from the locals that it is made locally and is very famous." Keqiao dried tofu is made of high-quality soybeans, supplemented with cinnamon, anise, cloves, rock sugar, red sauce, salt, rice wine, sauce color, etc. It has many production processes, obvious characteristics, and rich nutrition. It is a major local specialty in Shaoxing. The production of Keqiao dried tofu focuses on labor and light materials, and wins by labor. It is all handmade. The traditional production includes 12 main processes such as filtering pulp, burning pulp, dotting, boxing, cutting, wrapping, pressing, loose packaging, whitening, boiling, stewing, and debuting, and the key process is dotting. According to old legends, its production process has a total of 72 hands, and many processes are very strict and particular. The originator of Keqiao dried tofu was Lao Jiang Yuanxing's water workshop. Its heyday was in the 1920s and 1930s. At that time, more than 20 water workshops in Keqiao town worked together to produce it. In addition to the car and boat docks, restaurants and hotels in Keqiao and surrounding areas, it was mostly exported to Xiaoshan, Hangzhou, Yuhang, Yuyao, Ningbo and even Shanghai, Jiangsu and other places, becoming the first "business card" of Keqiao Ancient Town. In the early 1940s, Lao Jiang Yuanxing's boss Jin Shuliang opened a Keqiao dried tofu workshop in Shanghai. With a shop in front and a backyard, it was made and sold on the spot. The business was very hot, which greatly boosted the reputation of Keqiao dried tofu in Shanghai. Keqiao dried tofu is a good raw material for cooking. The dried tofu cooked with it is even better with pork belly and fried pork shreds. Keqiao dried tofu is a good food to go with wine, and it tastes even better if eaten with salt-fried peanuts. Zhou Zuoren wrote in his book Drinking Tea: "There is a kind of 'dried bean curd' in teahouses in Jiangnan. It is made by cutting dried bean curd into thin strips, adding shredded ginger and soy sauce, stewing it in heavy soup, pouring sesame oil on it, and serving it to customers. The profit is exclusive to the 'waitresses'." This is another tea food derived from dried bean curd, which is unforgettable for all diners. In October 2010, it was included in the fourth batch of Shaoxing City's intangible cultural heritage list.