Pujiang tofu skin Tofu skin is a natural film of soy protein and oil that forms on the surface of heated
soybean milk. It is a popular ingredient throughout northern and southern China and can be prepared in many different dishes. Tofu skin is not only considered delicious but is also valued for its nutritional benefits. It is rich in protein, lecithin, and minerals, and is believed to help prevent
cardiovascular disease, support heart health, promote bone development, and reduce the risk of
osteoporosis. Pujiang tofu skin is a traditional specialty of Pujiang County with a history of more than 1,200 years. It is made using Pujiang Chun soybeans. The production process includes soaking, grinding, filtering, boiling, forming the film, removing, and drying. The final product is pale yellow and has a rich, mellow flavour. Serving tofu skin with eggs is regarded as a high form of hospitality when entertaining guests. Approximately 2,400 tonnes of Pujiang tofu skin are produced annually, with exports to
Japan and
Southeast Asia. Major production areas include Wuda Road, Sharentou, Zhong Village, and Wei Village. The annual output value is around 36 million yuan. In 2012, the production technique of Pujiang tofu skin was listed as a provincial
intangible cultural heritage.
Peach-shaped plum The peach-shaped plum was first cultivated in Pujiang County during the 1980s. It is a hybrid fruit produced by
grafting peach and plum trees. Recognised as a unique and prized local fruit, it won a gold medal at the National Agricultural Fair. This fruit resembles a peach in shape but has the colour and skin texture of a plum. Its flavour combines the sweetness of peach and the tartness of plum. Research by
Zhejiang University's Department of Food Processing and the Institute of Horticulture at the Zhejiang Academy of Agricultural Sciences shows that the peach-shaped plum contains a variety of essential
amino acids, as well as
potassium,
sodium,
calcium,
magnesium,
iron, and vitamins
B1 and B2, along with
carotenoids. It is traditionally believed to have various health benefits, including clearing heat, promoting digestion, and supporting the spleen and kidneys. In recent years, government policies have supported farmers in expanding cultivation. The planting area has increased from to over . Annual production is around 50,000 tonnes, with an output value of 260 million yuan.
Climbing fig tofu Climbing fig tofu is a dessert made from the climbing fig plant, resembling a clear or yellowish jelly. On its own, it has little flavour, so it is typically served with white or brown sugar syrup. It is a seasonal food, sold only in summer, and is inexpensive, usually priced under 5 yuan. Highly popular in Pujiang, climbing fig tofu is widely available throughout the county. It is traditionally believed to help remove
moisture from the body, promote blood circulation, reduce swelling, aid detoxification, and support kidney health. It is similar to
aiyu jelly in Taiwan and
O-aew in Thailand, which are also made from climbing figs. == Customs and culture==