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2026.01.24 16:57 GMT+8

Shuichong dried tofu: A Spring Festival delicacy

Updated 2026.01.24 16:57 GMT+8
CGTN

As Chinese New Year, or Spring Festival, approaches, Shuichong Village locals in southwest China's Guizhou Province are busy making Shuichong dried tofu, a handcrafted recipe passed down for approximately 100 years. It is a must-have for Spring Festival in the area and carries deep memories for locals.

As an element of Miao ethnic culture, Shuichong dried tofu has various eating methods. It can be eaten directly as a snack, tasting salty and refreshing. It also goes well with cold dishes, hot pot and stir-fries, making it a versatile dish on the Chinese New Year's Eve dinner table. It is also very popular among consumers from further afield.

A woman makes traditional dried tofu in Shuichong Village, Tongren City, southwest China's Guizhou Province on January 14, 2026. /Tongren Media Convergence Center

A woman makes traditional dried tofu in Shuichong Village, Tongren City, southwest China's Guizhou Province on January 14, 2026. /Tongren Media Convergence Center

Traditional dried tofu is seen in Shuichong Village, Tongren City, southwest China's Guizhou Province on January 14, 2026. /Tongren Media Convergence Center

Traditional dried tofu is seen in Shuichong Village, Tongren City, southwest China's Guizhou Province on January 14, 2026. /Tongren Media Convergence Center

Traditional dried tofu is seen in Shuichong Village, Tongren City, southwest China's Guizhou Province on January 14, 2026. /Tongren Media Convergence Center

It is reported that more than 100 households in the village make traditional dried tofu. They use over 75,000 kilograms of soybeans every year to produce 70,000 kilograms of dried tofu, with an annual output value exceeding 500,000 yuan ($71, 800).

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