In the heart of China's Hubei Province, Shipai Town has perfected an art that now spans continents: transforming humble soybeans into tofu. Known locally as 'the tofu capital,' this region sees nearly every household contributing to an industry blending ancient techniques with modern entrepreneurship.
Local producers share generations-old methods – soaking beans overnight, stone-grinding them into pulp, and curdling with natural brine. But innovation thrives here too: automated processing now supplements handcrafted batches, allowing Shipai to export over 50,000 tons annually across China and Southeast Asia.
The town's success reflects a growing global appetite for plant-based proteins, with tofu shipments to European markets up 32% this year. Cultural ambassadors like Chef Li Wei explain: 'Our tofu carries stories – the Yangtze River's water, Hubei's soil. When overseas customers taste it, they taste our home.'
This culinary bridge fuels sustainable development, with soybean farms adopting eco-friendly practices to meet international standards. As one young entrepreneur noted: 'We're preserving tradition while writing new rules for global food culture.'
Reference(s):
cgtn.com
