Peng's Heshu tofu is famous for its soft, delicate and delicate fragrance. The history of the Han Dynasty is the introduction of Pengu. Heshu tofu has a soft texture, a variety of varieties, and a delicious taste. It is not rotten in the pot, and the fire is not hard, smooth and comfortable, and has a good taste. It is very popular among guests. Nowadays, there is a kind of saying: come to Peng'an tourism, don't eat Heshu tofu, and come to Peng'an. It can be seen that Heshu Tofu is in the famous specialty of Peng'an.

As a local specialty product in Peng'an County, Heshu Tofu has a history of more than 2,100 years since it was passed down from the Western Han Dynasty. It has unique characteristics, is fresh, smooth, soft and rich in dishes, and is among many tofu products. It is unique in its nutrition; it contains trace elements such as calcium, phosphorus, potassium, iron, zinc, copper and iodine which are beneficial to the human body. The organic matter is ≥1.6%. There are two major characteristics of Heshu Tofu: First, it is soft and soft, and the end of the hand is shaken in the east, and it is not bad in the pot; the second is delicious, giving a comfortable and soft feeling. The strange thing is that people who make Heshu tofu go to a place other than Heshu, and in any case, they can't make the taste of Heshu tofu. Variety patterns River Shu tofu is a finely crafted dish that also benefits from the efforts of He Shu tofu chefs. They produced more than 100 flower samples: rotten tofu, spicy tofu, fish tofu, snowflake tofu, bear palm tofu, beer tofu, sauerkraut tofu, green pepper tofu, sweet-scented osmanthus tofu, sweet and sour chicken tofu; more exotic is There are also unheard of pocket tofu, pregnant tofu, four-up tofu, climbing tofu, one clear two white tofu, and even cold tofu, boiled tofu and so on. As the saying goes, "When vinegar is not vinegar, tofu is put on vinegar", that means that if you can't put vinegar when you cook tofu, adding vinegar will taste bad, but Heshu tofu will dare to break through the tradition, actually There is also a unique flavor of "sweet and sour tofu", which makes people feel fresh and fresh. Cultural Allusions The historical origins of Heshu Tofu can be traced back to the Qing Dynasty. According to legend, during the reign of Shunzhi in Qing Dynasty, He Shu was known for his small tofu. Tofu is rich in nutrients, cheap and good, and is the home-cooked dish of ordinary people. It is a kind of “cold product” compared with chicken, duck, fish and meat, and tofu and cabbage. Therefore, the ancient sayings used “food tofu cabbage” to compare some officials. The shabby life of poor, low-paid officials, such as He Gangde’s "Guest Talk" in the Republic of China, four volumes: "In the era of the imperial examination, Confucian officials used food as their career, and the common saying was that they eat tofu cabbage." Keep the cold or the cultural meaning of wealth. The appearance of Heshu Tofu is white and delicate, and the color is good. It is not more crystal clear than the pearl jade. It is different from the luxurious and rich of pearls. It is simple and beautiful. Nutritional value 1, tofu and tofu products are rich in protein, and tofu protein is a complete protein, which not only contains eight essential amino acids, but also has a high proportion of nutrients; 2. Tofu contains phytoestrogens, It can protect vascular endothelial cells from oxidative damage. Regular food can reduce the damage of vascular system and prevent osteoporosis, breast cancer and prostate cancer. It is the protection god of menopausal women. 3. Rich soybean lecithin is beneficial to nerves and blood vessels. , the development and growth of the brain; 4, soy protein can just reduce blood lipids, protect vascular cells, prevent cardiovascular disease; 5, In addition, tofu is very good for nursed back to health, weight loss, delicate skin. Applicable people's tofu is an ideal food for the elderly, pregnant and maternity. It is an important food for children's growth and development. Tofu is also good for menopause, post-ill care, obesity and rough skin. Mental workers and regular night shifters are also very suitable for eating. . Tofu digestion is slow, children with indigestion should not eat more; tofu contains more sputum, patients with gout and patients with increased blood uric acid concentration are cautious. Edible effect Tofu is sweet, light, cool, into the spleen, stomach, large intestine; beneficial gas, and spleen and stomach, spleen and dampness, clearing the lungs and strengthening the skin, clearing away heat and detoxification, lowering the effect of qi and eliminating phlegm; can be used for spleen and stomach weakness Abdominal bloating, vomiting blood, and vomiting caused by unacceptable water and soil; moistening dryness and fluid, used for thirst, lack of milk, etc.; used for sulfur and shochu poisoning.

Technical requirements for the quality of Heshu tofu 1. Raw materials 1. Soybean: Produced in the scope of production, in line with relevant national regulations. 2. 3. Salt brine: The ingredients meet the relevant national food additive regulations. 4. Edible salt: in line with relevant national regulations. Second, production and processing 1. Tofu: (1) Process: material selection → soaking → refining → filter slurry → boiled pulp → pulping → camphor → pressing → finished product. (2) Process points: 1 soaking: soaking in spring and summer for 5 hours to 10 hours, and soaking in autumn and winter for 8 hours to 12 hours. 2 refining: the ratio of beans to water is 1:6, and the mixture is centrifuged three times. 3 boiled pulp: temperature 95 ° C to 105 ° C, time 10 minutes to 20 minutes, boiled and then secondary sieve treatment. 4 points pulp, camphor: salt brine point slurry, point temperature is 75 ° C to 85 ° C. The ratio is from 1% to 1.2%. Camphor 5 minutes to 6 minutes. 5 pressing: pressing to moisture content ≤ 90%. 2. (2) Process points: 1 soaking: soaking in spring and summer for 5 hours to 10 hours, and soaking in autumn and winter for 8 hours to 12 hours. 2 refining: the ratio of beans to water is 1:6, and the mixture is centrifuged three times. 3 boiled pulp: temperature 95 ° C to 105 ° C, time 10 minutes to 20 minutes, boiled and then secondary sieve treatment. 4 points pulp, camphor: salt brine point slurry, point temperature is 75 ° C to 85 ° C. The ratio is from 1% to 1.2%. Camphor 5 minutes to 6 minutes. 5 pouring: natural drainage ≥ 1 hour. 6 Pressing: The dried bean curd should be pressed until the block is neat and uniform, the texture is dense and elastic. 7 halogen (smoked) system: using the prepared marinade for halogen (smoked). 8 drying: drying to moisture content ≤ 75%. Third, the quality characteristics 1. Sensory features: (1) Tofu: milky white or light yellow, shiny cross section; bean flavor unique to tofu, delicate and tender on the palate; elastic, block-shaped integrity. (2) Dried tofu: light yellow to dark brown, dense and delicate, elastic, salty and palatable, with the unique flavor of halogen (smoked) tofu. 2. Moisture (g/100g) ≤75.070.0 protein (g/100g) ≥13.015.0 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the Heshu tofu production area may apply to the Quality and Technical Supervision Bureau of Peng'an County of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing agency of Heshu Tofu is selected by the Sichuan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.