Sufu is a specialty there.

Sufu, also known as tofu and sufu, is a kind of 1 bean product fermented by microorganisms, and it is one of the unique fermented products in China. "Compendium of Materia Medica" records: "Tofu, also known as fermented milk, is made of tofu marinated in distiller's grains or sauce, which is salty and pleasant. As early as the 5th century A.D. and the Northern Wei Dynasty (A.D. 386 ⒓ 34), there was a saying in ancient books that "dried tofu is cooked with salt to make fermented bean curd". In the Ming Dynasty, China processed a lot of fermented bean curd. Now sufu has grown into fermented food with modern technology.

Sufu in Shaoxing, Ningbo, Shanghai, Nanjing and other Jiangsu and Zhejiang provinces is famous for its delicacy, softness, delicious taste and slight sweetness. Tangchang bean curd in Dayi County, Sichuan Province is rich in Sichuan flavor and is known for its spicy, crispy and slag-free. In addition, the Chinese cabbage bean curd produced in Chengdu, Suining, Meishan and other places in Sichuan is also very distinctive. Every piece of tofu is wrapped in Chinese cabbage leaves, which is delicious. The crisp tofu made in Zhecheng County, Henan Province is more mellow and delicious.

Tea oil fermented bean curd is a kind of fermented bean curd, which belongs to the category of red fermented bean curd, and its producing areas are concentrated in Yongzhou, Hunan, Guilin, Guangxi and other places. Tea-oil sufu is made of soybean as the main material, pepper and salt as the auxiliary materials, soaked in tea oil and pickled with natural spices. Bright color, delicious taste and fragrant smell. Tea oil fermented bean curd is soft and fragrant, rich in protein, which can stimulate appetite and prolong life. At the same time, tea oil contains oleic acid, linoleic acid and other substances beneficial to human body. Therefore, tea oil fermented bean curd is deeply loved by the broad masses of the people.