Qingyang Lingyang Pressed Tofu 青阳陵阳豆腐干
Qingyang Lingyang Pressed Tofu is featured among the local specialties of Anhui.
Qingyang Lingyang Pressed Tofu (青阳陵阳豆腐干) is a dark, bean-paste-seasoned pressed tofu from the Lingyang (陵阳) area of Qingyang County (青阳县), Chizhou (池州), which the county government lists among its noted local products.
How it is made
Doufu gan (豆腐干) is bean curd pressed until it forms a firm, sliceable block. For the Lingyang version the raw materials are selected soybeans and a refined broad-bean paste (蚕豆酱), worked by what the county describes only as a special technique. Several processing workshops in the Lingyang area make it.
Flavour and texture
The finished blocks are a glossy black, with a strong aroma of the bean paste, a fresh, savoury taste and moderate salt. The texture is firm without being lumpy, and each piece is square and of even thickness.
The Qingyang county government likens it to Caishi tea-dried tofu (采石茶干), saying the two are equally fine results reached by different routes.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Bagong Mountain Tofu 八公山豆腐 →
Bagong Mountain Tofu from Huainan (淮南) is a fresh curd, while the Lingyang product is pressed into firm, square blocks, glossy black and made with broad-bean paste.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-23. Recipes and servings vary between kitchens.
Image credits & notes (1)
- A common version of Qingyang Lingyang Pressed Tofu · 青阳陵阳豆腐干常见做法参考照片。Photo: Fumikas Sagisavas · CC0Resized for the web; the photo itself has not been edited.
