Tofu banquet(Bean Curd banquet)in Jianmen

Tofu is a highly nutritious, protein-rich food that is made from the soymilk curds.It is made through a process of heating fresh soymilk, treating it with a coagulant to form curds, and then shaping the curds into a firm block.

With a variably soft or firm texture and pliable flavor, tofu is a vegetarian and vegan staple, able to stand in for meat or dairy products in almost any food.

Tofu originated in China over 2000 years ago, supposedly during the time of the Han dynasty. According to legend, the world's first tofu sprang from the fluke experimentation of an adventurous chef who tried flavoring a batch of cooked, pureed soybeans with nigari (a magnesium chloride powder made from seawater) and wound up with bean curd. Nigari remains a common element in soybean production, and soybeans remain incredibly popular in Asian dishes.

Tofu is an excellent source of soy protein, isoflavones, B-vitamins and iron.

When tofu is made by adding calcium salt to soy milk (rather than by adding magnesium salt or nigari), it is also a significant source of calcium. If looking to use tofu to increase your calcium intake, be sure to check the ingredients when purchasing.

All tofu is cholesterol-free and low in salts and saturated fat, with softer tofu generally yielding a lower fat content. Tofu is also available in reduced-fat varieties.

Tourists can also enjoy the extraordinary 'tofu banquet', or bean curd banquet, in Jianmen Pass. More than one hundred different types of exotic dishes made with local tofu are served daily at restaurants in the scenic spot. Nowadays, Jianmen tofu has become another symbol of the Jianmen Pass, together with its steep slopes and Three Kingdoms period culture.