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In tofu’s birthplace, a chef who knows needles and a Bean Curd Industrial Park

This dish, known as Niang Tofu, lets the flavor of steamed meat sit on top of the bean curd, in addition to letting another sauce slightly flavor it on the bottom. Photo source: China Daily

The recent China Daily article highlighting tofu’s birthplace of Huainan in Anhui province reminded me of one thing.

I’m going to have to return to the area.

My visit will not focus on the glitz and glamour that has accompanied the area’s annual event, the Chinese Bean Curd Culture Festival. In September, Korean pop star group, Super Junior-M, highlighted the festival which attracted crowds.

Rather, it will be to stand shoulder-to-shoulder with the chefs, both famous and ordinary, who have expanded our understanding and satisfied our taste buds with this food that goes back 2,000 years.

What do I mean?

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Pop stars talk about favorite tofu dishes at Chinese celebration for curd from soybeans

Crowds gather last week in Anhui province to mark tofu's birthplace and its long history.

People outside of China probably realize now that the country enjoys the noise, color and crowds of grand public spectacles – especially during Lunar New Year or much-ballyhooed state banquets.

Zhang Yimou impressed a global audience last year with his opening ceremony to the Beijing Olympics.

The Chinese Bean Curd Culture Festival, which is Anhui province’s annual celebration to mark the birthplace of the food, is no different.

The festival held in Huainan ended last week and drew big lights, scores of people, a large television audience and numerous entertainers – including Korean pop stars – and businesspeople.

More than 2,000 years ago, Liu An, the grandson of a Chinese emperor, told his assistants to make a medicine that would prolong his life.

As a daoist (taoist), he wanted a long life and an elixir to help.

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