Shiping Tofu 石屏豆腐
Shiping Tofu is featured among the local specialties of Yunnan.
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Shiping Tofu (石屏豆腐) is made using well water from Shiping’s old town in Honghe Prefecture (红河州). The local distinction is the use of sweet well water to soak soybeans and locally named sour well water to coagulate the soy milk.
How it is made
The process includes more than ten operations from grinding the beans to forming the tofu. Honghe’s culture and tourism bureau describes the resulting tofu as fresh, tender and smooth. The sour water acts as the coagulant in this local craft.
Where it comes from
Shiping tofu received geographical-indication product protection in December 2012. Its traditional production craft entered Yunnan’s fourth provincial intangible-heritage list in June 2017.
How it is eaten
At a Shiping tofu-banquet presentation in 2021, county cooks prepared 88 dishes from the ingredient. They included tofu balls and decorative dishes such as Yilong Scenery (异龙风光), created around the county’s Yilong Lake (异龙湖).
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-30. Recipes and servings vary between kitchens.