Shenyang is a historic city with 2,300 years of urban history.

Its specialtiesSnacksinclude: OldbianDumplingsLi LianguiSmoked meatlargeBunsYang Family Fried Buns,EggPastriesXieshun Yuan Return, Ma'sStuffed DumplingsXi Ta Cold NoodlesLa Shan Ji Seafood PastryShenyan Small PotatoNoodle Soup,Iron Plate Chicken,Lizhi Family Roast Chicken,Sang Yi Fire Pot Stew, Lao Si Seasoning Noodles,Panzhai Sheng Braised Pork,Korean Beef Skewersand Zhanjiuli Roasted Chicken.Dumplings,Xita Cold Noodles,Mianzi, Sanshengyuan Dumplings, Haijiewan Tangyuan,Zhang Jiulǐ Roast ChickenIntroductionThe Zhang Jiulǐ Roast Chicken store is a famous Shenyang delicacy founded by an elderly man named Zhang Jiulǐ in 1982.HistoryYoung Mr. Zhang came from Laiyang, Shandong Province.He grew up eating food given by many families due to his family's poverty.At the age of sixteen, he moved alone to Qingdao and became an apprentice.With perseverance and meticulousness, he mastered the skills for making roast chicken at a young age.Following the mass migration towards Northeast China during the Great Northern Migration, Mr. Zhang settled in Shenyang where he found work.In 1982, under the wave of reform and opening up, the elderly Mr. Zhang was restless.Driven by a strong will to succeed, he started selling roast chicken again to support his family better.Initially, with just a few relatives from his hometown, he set up a small workshop in an abandoned space, building three simple sheds.

Despite the humble beginnings, Mr. Zhang strictly managed each process.

Following seven steps from live chickens to finished products ensured that ingredients were sufficient and cooked until tender, releasing aroma deep into the bones.

The appearance of the roast chicken showed a golden color, complete body, tender meat, yet not disintegrating.

To preserve the tenderness, reducing weight was undesirable as it increased costs, but Mr. Zhang insisted on integrity in business: "One must maintain honesty; greed is unacceptable."

Over time, his pushcart at Dandong Gate Market attracted many customers, increasing sales from a few to several daily.Today, the average daily sale is around two thousand pieces.Standardized Zhang Jiulǐ Roast Chicken stores became popular among consumers.Not Old Forest CandyIntroduction

The Not Old Forest candy was widely loved in Shenyang during the early 1990s, becoming a must-have for Lunar New Year celebrations.Main ingredients are syrup, starch, various nuts, offering both sweetness and aroma appealing to all ages.Packaged with colorful plastic wrap featuring Lin Ruifeng's portrait on the front.History"Northern Sugar Master" Lin Ruifeng created this candy using his lifelong expertise in sugar making.

Since its birth in 1988, it has gained national popularity and numerous awards, proudly representing Shenyang.Ingredients include white sugar,grapesyrup,milk,cocoa,peanuts,and more. It is smooth, sweet but not cloying, and suitable for all ages.The Not Old Forest Crispy Candy series by Master Lin Ruifeng is another masterpiece, with unique machinery-formed textures protected by a patent.Shenyang Li Liangui

Rou Pao Large Pancake

Introduction

Eternal Forest Candy, a popular confection in Shenyang, was once widely beloved across the country during the early 1990s, particularly during the Spring Festival.Its main ingredients include syrup, starch, various dried nuts, making it both sweet and fragrant; loved by people of all ages.Packaged in colorful plastic paper with Lin Ruifeng's portrait on the front.

Cultural History

Eternal Forest Candy was created by"Northern Master of Sugar Making""Lin Ruifeng based on his lifelong expertise in sugar-making techniques and is a flagship product of the Eternal Forest candy series.This product has been around since its birth in 1988, with over two decades of history.With premium ingredients and meticulous craftsmanship, it offers a rich flavor that lingers long after tasting; it has won numerous awards and is a source of pride for Shenyang residents as local specialty.

Ingredients: white sugar,grapesugar,condensed milk, cocoa,peanut, rice, etc., with unique texture that is sweet but not greasy, soft and hard to taste; suitable for all ages.Eternal Forest Soft Heart Candy series is another masterpiece of Master Lin Ruifeng. It was the first mechanized candy in China and has a patent for its

Shenyang Li Lianguibarbecued meat pancake

Introduction

Li Liangui roast pork has a brownish-red color, with translucent skin and meat, not greasy even when fatty, not hard even when lean. Its aroma permeates the air; it can be eaten day or night.

The pancake is golden yellow in color, round as the full moon, layered, crispy on the outside and soft on the inside, rich and fragrant.When eaten, it is accompanied by inner soy sauce and green onion threads, and a bowl of millet and mung bean porridge.milletmung beanslargedatesporridgeenhances the enjoyment even more.It has medicinal effects such as decongesting, cooling, strengthening the spleen and stomach, promoting digestion, expelling gas, harmonizing the middle burner, aiding digestion, and killing parasites; it is a precious delicacy that combines flavor with medicine.According to the State Administration for Industry and Commerce of China, the trademark holder of "Li Liangui" (both product and service) is the Siping Li Liangui Flavored Delicacies Restaurant.

Historical Background

The Li Liangui roast pork pancake was created by Li Liangui, a native of Liu Zhuang in Luan County, Hebei Province, in 1908 in Siping.peartrees

largedatesporridge

The Li Liangui roast pork has a brownish-red color with translucent skin and meat, not greasy even when fatty, not hard even when lean; its aroma permeates the air. It can be eaten day or night.The pancake is golden yellow in color, round as the full moon, layered, crispy on the outside and soft on the inside, rich and fragrant.It enhances the enjoyment even more when accompanied by soy sauce and green onion threads, along with a bowl of millet and mung bean porridge.The Li Liangui roast pork has medicinal effects such as decongesting, cooling, strengthening the spleen and stomach, promoting digestion, expelling gas, harmonizing the middle burner, aiding digestion, and killing parasites; it is a precious delicacy that combines flavor with medicine.Since the 1950s, many national leaders including Deng Xiaoping, Chen Yun, Li Xuefeng, Yang Shangkun, Li Fuchun, Liu Lan Tao, and Li Peng have tasted the Li Liangui roast pork.

Currently, there are over ten varieties of Li Liangui flavored food products.

Li Liangui Flavored Delicacies Restaurant has franchise stores in more than ten provinces across China, with its 133rd store now located in Songyuan.The Li Liangui roast pork and pancake have gained a unique appeal and have become known worldwide.Preparation

Rosted Meat Preparation

Ingredients

Prepare300 grams of big pork cubes, 400 grams of cinnamon (best is Guanxin oil), 500 grams of cardamom, 50 grams of sand ginger, and 150 grams of Chinese cardamom.

Grind all the ingredients into small granules and mix them together.The amount to be used is between 60-80 grams per hundred pounds of meat, with 3-4 pounds of salt,60 grams of Sichuan pepper, 250 grams of large green onions, and 50 grams of star anise.100 grams of ginger.Adjust the amount based on how much soup is needed.MethodSelect quality pork; do not choose too old or too young meat. Old meat will have a dark color when roasted, and young meat does not have enough flavor.The appropriate age is neither too old nor too young. The ： ， ，

Cut the meat into rectangular pieces, about 1.5 jin ( ) each.

Wash the meat with warm water after buying it; this is called "reducing acidity."The amount of soaking time depends on the season and indoor temperature.In spring or autumn, use water around 15 degrees Celsius for about 8 hours;in winter, use water between 30-45 degrees Celsius for 10-12 hours;and in summer, use cold water for 6 hours.Wash the meat thoroughly by hand for about 20 minutes after soaking to remove all internal and external impurities.Scrape the skin with a knife until it produces white foam. This ensures that the meat will have both color and flavor when roasted.Place the old cooking broth in a pot, add 3-4 jin of blood water (adjust according to the amount of broth), and cook until boiling.Remove the foam from the surface, then add the seasonings and boil for 10 minutes before adding the prepared meat and continuing to cook.

Turn the meat several times while it's in the pot. Keep the meat submerged with a wooden rack or lid to prevent uneven cooking.Start by using high heat; after about half an hour, reduce the fire and continue simmering for another 40 minutes.After this, lift the lid and rearrange the pieces of meat inside to ensure even cooking. Then put the lid back on and cook at a low flame for another 30 minutes or so.Check the doneness of the meat by lifting the lid; if it's cooked through, remove it from the pot. If not, return it to the pot and continue cooking until done.RoastingPlace the roasted meat on an iron frame over a warm fire or in a heated oven.Add 1-2 ounces of sugar to the heat source and gently roast for about 3-4 minutes. Take out when you hear popping sounds from inside.The Li Liangui roast pork is now ready.CharacteristicsThe roasted meat has a golden yellow, transparent skin; it's tender and smooth with not too much fat, even though fatty parts are present;and the lean meat is soft and fragrant but not tough.

3. Pour old broth into a pot, add 3-4 catties of blood water as needed.Once the broth comes to a boil, remove all scum, then add seasonings and let it boil for another 10 minutes before adding the prepared meat, cooking until done.

4. Stir the meat in the pot from time to time to ensure even cooking.Press down with a wooden paddle or cloth to keep it submerged in the broth.Avoid uneven cooking.Start with strongfire; after about half an hour, lower the heat for 40 minutes.Then lift the lid and turn the meat around to ensure even cooking.Cover again and simmer slowly.About half an hour later, check the doneness of the meat.If done, remove; if not, continue cooking briefly until ready.

5. Smoking.Place the prepared meat on a wire rack to drain off excess fat.Heat a roasting oven or large pot, add 1-2 ounces of sugar inside, lift the wire rack and place it in the hot oven for about 3-4 minutes until sizzling sounds are heard.Remove promptly once the sound ceases.The meat is now smoked.Characteristics: golden-brown and translucent skin; tender fat with a rich flavor without being greasy;

lean meat is soft yet fragrant, delicious and not dry.Old Edge Wontons can be steamed, baked or pan-fried in addition to boiling.Ma Family Steamed BunsIntroductionMa Family Steamed Buns are a unique Muslim delicacy in Shenyang, created by Ma Chun in 1796.Even in the, drinking beer can avoid stomach discomfort.In extreme heat, it can remain fresh for a week without spoiling.

Large pancake preparation method

1. Knead dough: In spring and autumn, use water at 86-80°F (30-20°C).If the dough is strong, slightly warm the water;if weak, cool it down a bit.Or add a little salt to adjust as needed.Use cold water in summer; in winter, use water at 86-104°F (30-45°C).The amount of water should be adjusted according to the season and the quality of the dough.Generally, mix the dough after letting it rest for 10-30 minutes.

2. Mix lard.Using broth from cooking, add 90 grams of fine salt per pound of oil,a little bit of Szechuan pepper powder,then mix in flour to form a paste.Knead the well-mixed dough into a long strip and cut it into small pieces.Then roll it out with a rolling pin into thin sheets about 0.5 cm thick.Spread lard on top, about 0.1 mm thick,stretch the dough and fold it to form a square.Pinch one end to flatten the base;then pinch the other end again to seal it into a pancake.

3.Cooking pancakes.Ensure even heat throughout.First, cook the bottom; then brush with oil and let small bubbles form before flipping,brush again, cover with the pan.About a minute later, flip it over once more, add a little oil and cook for another minute or so until done.Pay attention to the heat; too high will make them sweet, too low will make them hard;

appropriate heat should result in a crispy exterior with a soft interior, separated layers as thin as paper.When no broth oil is available, substitute with mixed oil.Method: For one pound of (pork or vegetable) oil, use 10 grains of Sichuan pepper,8 grams of star anise,10 grams of black pepper,

50 grams of green onion and 20 grams of fresh ginger.

Pour the oil over to heat it up, then add the mixed seasonings,once they are dry, remove from heat and scoop out the seasonings; this becomes similar to broth oil.

Cooking guide

Cragus sausages can be traced back to the early 19th century. In 1905 after the Russo-Japanese War,

Russian brothers, Ridelov, escaped to Northeastern Harbin and started selling sausages to support themselves.

Their unique taste and convenience made them popular among locals.

One brother opened a branch in Shenyang in 1917. His son continued the business until the early days of liberation.During Sino-Soviet cooperation, they were chosen as specialty suppliers, leading to their name "Cragus," which means "large sausage" in Russian.Renowned artist Hou Baolin praised the Cragus sausages upon tasting them,”

writing a phrase: "Cragus sausages, number one in the world."

Oldbian dumplings are famous both at home and abroad. With a history of over 180 years.Originally from Hebei Province, they were brought to Shenyang by Bian Fu in 1828.Cooked meat is first stir-fried before being simmered with chicken or bone broth,then steamed into dumplings.High-quality ingredients and meticulous preparation make them popular.Artistic master Hou Baolin highly praised the Oldbian dumplings, writing "Oldbian dumplings, number one in the world."The Oldbian dumpling has a long history, dating back to 160 years ago.In 1828 during the Daoguang era, Bian Fu from Hebei Province came to Shenyang and set up a stall by Little Jin Bridge,opening a shop called Bian Family Dumplings. Despite simple surroundings,the quality of the dumplings attracted many customers.These flaky sausages are famous for their unique taste.

Since 1964, Premier Deng Xiaoping praised them and encouraged the preservation of their unique qualities.Artistic master Hou Baolin again praised the Oldbian dumplings with "Oldbian dumplings, number one in the world."Preparation methodThe key to the Oldbian dumplings' fame lies in quality ingredients,delicate preparation and distinctive appearance, taste.First, stir-fry meat to enhance its flavor before simmering with broth.

A special mix of dough and filling makes them unique.Use tender and juicy meat mixed with seasonings, wrapped tightly in thin dough.These can be steamed or pan-fried for different tastes.”

Ma family's baked buns are a famous snack in Shenyang. Created by Ma Chun in 1796.

Using hot water to knead the dough and cornstarch as powder.

Choose tender cuts of beef, finely chop them, and mix with seasonings and broth.Leave extra room for the filling on top.

This gives them a shiny appearance and rich taste.Passed down through generations, they remain popular among residents.In 1981, artist Hou Baolin praised Ma family's baked buns with "Ma family baked buns, number one in the world."Use hot water to knead dough and cornstarch as dusting powder.

Choose meat from the waist, top blade, and fork parts of the beef, mince it finely and soak with seasonings. Before shaping, leave a large tail.

Known for their shiny appearance, firm texture, tender filling, and rich aroma.

Cultural HistoryDating back to 1796 in the Qing Dynasty during the first year of Jiaqing reign by Ma Chun, this dish has over two centuries of history.Initially sold from a hand-pulled cart without fixed shops. Popular due to its strict selection and meticulous preparation, appealing to both locals and visitors.In 1828 during the Daoguang eighth year, Ma Chun's son, Ma Guangyuan, opened a small shop at West Gate outside the wall for Ma Family Steamed Buns, making it well-known far and wide.Diced beef from the waist, purple cover, and three-pronged parts is used as filling, soaked in water with seasonings.It has characteristics such as shiny skin, strong texture, loose filling, and rich aroma.

Historical culture

Tracing back to 1796 during the Jiaqing first year of the Qing dynasty, when Ma Chun started it, this tradition is over two centuries old.There were no storefronts at that time; only a hand-pulled wheelbarrow moved around bustling markets, making and selling as they went.Due to strict ingredient selection, meticulous preparation, good taste, and elegant appearance, Ma's stuffed buns have always been popular among the public.In 1828 during the Daoguang eighth year, Ma Chun's son Ma Guangyuan set up two simple storefronts outside a small western gate called Horse Guard Wall, establishing Ma Family Stuffed Bun House. The business became very busy and well-known throughout the area.After several changes, it finally settled in Xiaobei Gate Inner in 1961, which is now the Ma Family Dumpling Restaurant, with the fifth generation of the Ma family serving as technical guidance.

Preparation Method:

The unique features of Ma Family dumplings are: using boiling water to make dough, soft and elastic, usingRicepowder for additional dough, loose and non-sticky, selecting beef from the three forks, purple cover, and waist meat for filling, fresh and rich.The stuffing preparation requires strict standards: trim all tendons from the beef before chopping it finely;mix with clear water to soak, add seasonings and mix evenly without stirring, creating a sparse "watery" filling; during wrapping, do not leave large openings, forming like a wooden fish. When cooked, the skin surface is bright, soft and elastic, the filling is loose and rich in flavor.Its appearance resembles opened buds of peonies, making people salivate just by looking at it.

Return to Shenyang

Introduction:

Shenyang Return, a clear meat and wheat product made from kneaded flour dough, flattened, rolled thin, filled with stuffing, folded into a long rectangle and sealed at both ends, golden yellow in color and fresh tasting.

Historical Culture:

According to legend, during the Guangxu period of the Qing Dynasty, a family named Jin opened a pancake shop inside North Gate in Shenyang.Due to poor management, their business was not good.One day, on Mid-Autumn Festival, their business was even worse; by noon they still had no customers. The owner was puzzled and used some copper coins from the iron box to buy beef at home, chopped it up for stuffing, and made thin pancake dough to prepare for eating themselves during the festival.Suddenly, a messenger entered the shop. Seeing the novel-looking food in the pot, he tried them and found them delicious.The messenger immediately instructed the owner to make another batch to send to the guesthouse; everyone who tasted it praised it unanimously.Afterwards, this product quickly gained popularity, with officials and civilians purchasing it eagerly, leading to increasing business success. Hence, it was named "Return".

Preparation Method:

The preparation method of Shenyang Return is as follows:

1. Mix 500 grams of flour with 250 grams of water and a little salt to prepare the dough.

2. Chop beef, muttonmuttonand seasonal fresh vegetables finely and mix them together with green onions, ginger,monosodium glutamate, sesame oil, etc., to form the stuffing.

3. Roll the kneaded dough into a long strip, cut it into small pieces of 50 grams each, flatten, roll thin, add stuffing and fold them into a rectangle, seal both ends tightly.

4. Heat oil in a flat pan, place the semi-finished products and fry on both sides until they puff up; then remove from heat to serve.Its characteristics are golden yellow color, crispy skin and tender filling, fresh and tasty.

That Family's Boiled Meat and Sausage

Introduction:

That Family's traditional white meat mainly includes two types: "Steamed White Meat".Choose tender back ribs, cut them into 6-inch long, 4-inch wide pieces, clean them, cook until 70-80% done, cool and slice thinly.Steam these slices briefly to form slightly curled shapes. The meat is slightly greasy but tender and flavorful;the other type of white meat is "Flayed Tiger Skin White Meat", with the same ingredients and knife skills as steamed white meat; however, after cooking for 4-5 minutes, it is roasted until golden brown before being cooked in a pot.The meat slices are golden yellow, tender and flavorful, slightly greasy but delicious.That Family's blood sausage uses freshpig's bloodand the small intestine of a pig to make them. Wash repeatedly with different methods to remove impurities and odors.After packing, slow cook in boiling water until done, then cool with cold water.Its characteristics are bright red color and fresh taste.When served, accompany withscallionsflower, fermented tofu, garlic paste, etc., making it even more fragrant and tender, popular among customers.Historical Culture:That Family is located in the west of Shenyang Forbidden City. It has been famous for its northern Chinese and Han-style white meat and blood sausage dishes across Northeast China for over 100 years.According to legend, during the Tongzhi era of the Qing Dynasty, a descendant of the Aishidailuan family, Naji, left his official position in the court and set up "Jixingyuan" restaurant on the Queshenlou of Xiaohe River in Shenyang.Later, it moved to Dadao Gate Inner, expanding the shop.That Family introduced Han-style dishes for major festivals such as the Year of the Pig, adding boiled meat and blood sausages based on existing dishes like stir-fried liver slices. These new additions gradually gained fame across distant customers who highly praised them.

Mentioned earlier

Introduction:

That Family has been operating in Shenyang since 1979 under the support of the government, continuing to offer traditional Han-style white meat and blood sausage dishes.During World War II, it relocated from Shenyang to Beijing's Lipu Hutong.After liberation, the descendants reopened That Family in Shenyang, especially after 1979 when they returned to their original techniques, allowing more customers to enjoy authentic Han-style white meat and blood sausage dishes.Preparation Method:The characteristics of That Family's white meat and blood sausages are: fine selection, meticulous preparation, rich flavor;the fatty meat is not greasy, tender and flavorful; the blood sausage is bright red and fresh and tender;accompanying withscallionsflower, fermented tofu,chili oil, garlic paste, etc., makes it even more fragrant and tender.

"Old Mountain Record Sea Cucumber Pie"

Introduction:"Lao Shanjie Pi Qiang Store" was established by Mao Shanqin in 1920 on Huoshen Temple Street in Hecity City, Liaoning Province.Mao's surname is Mountain; he used this name as the store's name, "Lao Shanjie Pi Qiang Store". It moved to Shenyang in 1939.Preparation Method:Warm water for dough, use pork and beef as a mixed filling.Prepare seasoning with over ten types of spices, take juice to season the stuffing.Vegetable fillings vary by season: choose

bok choy

, scallions,

cucumber, and

green peppers

.Take more than ten spices to cook, extract the juice to flavor the filling.Vegetable fillings are chosen according to seasonal changes,bok choy,celery,cucumber,,bell pepper,Pumpkins,Celery,Cabbageare prepared to create a balanced filling that combines meat and vegetables, with varying flavors. Higher-grade products may includeShark fins,Sea, shrimp,Dried scallops,Chickenfor added flavor, making the dish even more delicious.The finished pastry is round and golden in color, with a crispy yet tender skin, and a flavorful filling that exudes freshness.Accompanied by garlic paste,Chili oil,Mustard saucefor dipping enhances the taste even more.Prepared with

Eight Treasure Porridgeas an accompaniment, it is light and refreshing, offering a unique flavor.

Dry

TofuIntroductionDried tofu is a specialty of Northeast China, also known as "Northeast dried tofu," which is made by pressing tofu into thin slices.It is different from southern tofu products such asBean skinandTofu pudding,and also distinct fromDried bean curd sticksandFried bean curd.For centuries, dried tofu has been a staple in the diet of Northeastern people and is deeply loved by them.

It not only serves as an ingredient for various delicacies but is also a fine dish on its own.Dried tofu is known for being "dry, thin, and fine.""Dry" means that it is tightly pressed and dry;"thin" refers to the paper-thin slices that can be seen through when held up to the sun;"fine" means that there are no bean dregs inside, giving a smooth texture.The three characteristics of dried tofu—dryness, thinness, and fineness—are well-known.There are many ways to eat dried tofu.

Besides being served cold with dressing, it can also be used as an ingredient in other dishes. For instance,Beijing-style braised pork stripsare best when wrapped in dried tofu.Additionally, it can be cooked in stir-fries, pan-fried, or grilled. A famous dish is "Stir-fried Dried Tofu with Chili Peppers."In the preparation of cured foods, a five-spice dried tofu roll is also quite popular due to its delicious taste.Method

The process for making dried tofu is similar to that for regular tofu initially.

First, the tofu wrapper needs to be cleaned and dried.Unlike when making regular tofu, which uses a large square cloth, drying tofu requires a long, narrow white cloth about half a meter wide and several meters long.The tofu wrapper is washed and dried before being used.

Yellow beans are soaked and then ground into soy milk using a grinder. The soy milk is placed in a large pot to be heated until it boils.At this point, the liquid must be strained to separate the bean curd residue from the soy milk.A crossbar is hung on a frame, with one corner of the square tofu wrapper attached to each end. This forms a large basket-like structure.

Soy milk is ladled into the tofu wrapper in portions while another person shakes it gently to allow pure soy milk to drip into a large container below.Once sufficient liquid has passed through, the remaining soy curd residue is pressed with boards to squeeze out any remaining soy milk.When all of the soy milk has been strained, the separation between the soy curd and the soy milk is complete.The soy milk in the container cools slightly beforecoagulantis added. A tofu maker pours a small amount into the soy milk while stirring it with a ladle and carefully observing its transformation.More coagulant is added, stirred again until satisfied. This process requires expertise that is not shared widely to protect job security.Once the soy milk has set like brain tissue with visible curds and clear liquid, it's time to press the tofu or dried tofu.After straining the curds from the whey, a wooden frame of suitable width and height is prepared. First, place one layer of the folded tofu wrapper in the frame.

The tofu curd is broken up and evenly spread over the wrapper with a ladle. It must be uniform and thin without being too thin.Another layer of the wrapper is added to cover the previous layer, preparing for the next layer of curds.Repeat this process until the frame is full.At this point, start pressing. Cover with thick boards and place large stones on top.Then, a heavy wooden beam is placed horizontally across the boards, fixed at one end and tied to the other by a rope through a small stick in the middle. Continuously stir the rope to apply constant pressure from above.The bottom of the frame will contain clear water while the tofu curd inside the wrapper is pressed into dried tofu under weight.After several hours, open the wrapper to find individual sheets of dried tofu, which are then stacked and prepared.

Cover the container with its lid and wait until the soy milk has curdled into brain-like structures, with tofu flower floating in it alongside clear water. This is when you can press for tofu or dried tofu.

(The above process is similar to making tofu.）

After separating the tofu flowers from the clear water, you can proceed to make dried tofu.The wooden frame width should match that of the dried tofu roll, about one meter long and half a meter to one meter high. Place a layer of rolled-up dry tofu in the wooden frame first, then use a tofu ladle to break up the tofu flowers evenly. Scoop some tofu flower with the ladle, sprinkle it gently and evenly over the tofu roll, ensuring uniformity and thinness without being too thin.Then, add another layer of tofu roll on top to cover the previously sprinkled tofu flowers, preparing for adding more layers of tofu flowers.Repeat the above procedure to sprinkle two more layers of tofu flowers, then cover with a new layer of tofu roll.Proceed in this manner, repeating until the wooden frame is filled.

Now it's time to press down.Firstly, cover with a thick board and place heavy stones on top. Then, use a large wooden beam to apply pressure by tying one end to a crossbeam below with ropes and stirring from the middle with a small stick so that the beam can continuously apply downward pressure.The bottom of the frame will contain clear water while the tofu flowers are pressed into dry tofu inside the tofu roll.After pressing for several hours, open the tofu roll to find layers of dried tofu sheets. Stack and fold them neatly; this is how you make dried tofu.