Longshan water tofu boosts rural vitalization

The "water tofu" from Longshan in Zhangqiu district, Jinan, Shandong province has become a unique local specialty, with its distinctive production process made possible due to the abundance of local water resources.

In the past, Longshan locals did not use traditional brine, instead they employed a unique technique, through which they used two ancient wells for soaking soybeans and coagulating tofu.

This traditional craft has a long history. However, in recent years, traditional tofu workshops have declined in number, with young people unwilling to engage in this labor-intensive industry, posing a threat to the survival of the traditional craft.

To ensure its preservation and development, a company called "Longshan Flavor" has improved the technology and combined it with modern science to develop a smart integrated machine to make tofu.

This innovation not only increases tofu production but also saves on labor. The tofu produced by the machine has a delicate and smooth texture and is not easily broken.

Currently, "Longshan Flavor" has established over 700 cooperative stores nationwide, with over 5,000 trainees, and its products are sold in eight countries and regions, including Austria, Russia, South Korea, Canada, and Nepal. This achievement has not only revitalized the Longshan water tofu industry but also brought new opportunities for local industry.

In addition, "Longshan Flavor" has helped local farmers join the bean product industry chain, increasing the annual income of each household from 50,000 yuan ($6975.55) to 100,000 yuan, further driving rural vitalization.