Tra Lam Tofu

Illustrative photo

Tra Lam hamlet (Tri Qua commune, Thuan Thanh district, Bac Ninh province) is a traditional tofu village with a period of 300 years. In recent years, while villages in the same commune have moved strongly towards trade and services, Tra Lam village has maintained edits traditional tofu production.

The famous Tra Lam tofu is still preserved by the villagers, is known as many indispensable foods in every meal daily of very family. More than 400 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 pagoda to But Thap pagoda passed the profession of making beans to Tra Lam people. Continuing from generation to generation, generations 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 production s 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 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 are to have aromatic, delicious, smooth, soft tofu as well as ensured about the safety of hygiene of food is that, besides the selection of food 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.