Tra Lam Tofu

Illustrative photo

The famous Tra Lam tofu is still preserved by the villages, is known as many indispensable foods in every meal daily of every family. More than 40 households of 624 households living in Tra Lam hamlet are now directly producing tofu, addressing the demand for more than 700 labors, with an average income of VND 3 million per person per month.

Legend has it that, in 1640, along the Dau River, Zen monk Chuyet Chuyet went from Phat Tich pagota to But Thap pagoda passed the profession of making beans to Tra Lam people. Continuing from generation to generation, generation of people here still indulge in the early and late night with tofu craft and livestock development.

The Tra Lam tofu products to be consumed completely after productions and mainly produced in accordance with orders from all districts, towns and cities in the province of Bac Ninh. Especially, Tra Lam tofu products are sold in some provinces and cities such as Ha Noi, Hai Duong province and Hung Yen province.

In the past, Tra Lam tofu was merely made by manual, ineffective methods. From 2010, due to the application of machinery to production, the output and quality of Tra Lam tofu increased, helping the income of local people is higher and more stable. Many households are producing tofu to be richer, their lives and economic conditions are enhanced. These secret to have aromatic, delicious, smooth, soft tofu as well as ensured about the safety of hygiene of food is that, besides the selection of good quality beans, the process of soaking, grinding, squeezing cooking at proper temperature and timing are also crucial steps that determine the quality of the tofu piece. Due to no additives, preservatives, and to retain the flavor of tofu after leaving the mold, as well as to ensure the health of the user, after 5 hours, tofu should be store data temperature definitely, if not it will be fermented and sour, cannot be ready for use.