Baipu dried bean curd. [Photo/Nantong Culture Research Center]

Dried bean curd is a common item on the dining tables of Chinese people, with its roots linked to various regions across the country.

Dried bean curd is characterized by its uniform brown hue and an appealing soy aroma. It possesses a firm texture and a chewy consistency that releases a more pronounced fragrance with each bite.

The Baipu dried bean curd measures 3 centimeters square and has a thickness of 0.3 centimeters. It features a soft, moist texture that is expertly seasoned with a five-spice blend, offering a fresh flavor profile that is both satisfying and not overly greasy.

After more than 300 years, Baipu dried bean curd has stood the test of time, becoming a typical dish on the dining tables of Nantong households and a traditional flavor specialty for gifting friends and relatives during festivals.

Known as the "vegetarian ham", Baipu dried bean curd can be enjoyed in various ways, whether cold as a salad, stir-fried with meat or vegetables, or used as a filling.