Yunnan, with its diverse geography and ethnicities, has nurtured a "culinary oasis," and along the Yunnan-Vietnam Railway lies one of these "gastronomic fields."

Over 600 years ago,

With the "disintegration and rebirth" 

of a soybean,

The legend of tofu unfolded here.

The Qibuchang Community 

in Chenggong District, Kunming City,

is renowned far and wide 

for its production of tofu.

In the face of many folk crafts 

on the verge of disappearing,

the locals still adhere to manual production,

preserving the traditional 

tofu-making techniques.

Located 30 kilometers away 

from the downtown of Kunming,

Qibuchang is the oldest tofu-making 

village near the Dianchi Lake.

Historically known as "Qibuchang (渠卜场),"

it means "dam for producing rice" 

in the Yi language.

It later obtained the name 

"Qibuchang (七步场)" due to homophony.

With a history of over 600 years, 

tofu-making in Qibuchang

is considered one of the three major 

tofu-producing regions in Yunnan, 

alongside Jianshui and Shiping.

Over the past few centuries,

Qibuchang has provided 

countless high-quality tofu

to the dining tables of Kunming residents,

and these distinctive tofu varieties

have deeply imprinted themselves in 

the memories of people in Kunming.

Using soy milk, tofu squares, 

stinky tofu, tofu skin,

and various other tofu products,

the Qibuchang tofu feast offers 

a wide array of dishes.

Featuring dishes like 

freshly made tofu pudding, 

fragrant pan-fried stinky tofu,

traditional oven-cooked 

stinky tofu in duck oil, 

braised tofu with boletus,

tomato stewed tofu, 

and stir-fried beancurd dregs,

each dish presents a delicate texture

with a refreshing taste or a rich aroma.

After undergoing several steps,

The liquid soybean milk begins to solidify.

And the tender tofu is wrapped in gauze,

prepared to face the "great pressure."

As the filtered water

drips away with the passing of time,

the tofu finally takes shape,

emerging as large blocks of 

steaming hot tofu.

The tofu produced in Qibuchang 

is delicate and tender, 

with a strong soybean aroma.

If left to ferment for several days,

under the action of microorganisms,

it would turn into hairy, stinky tofu.

With its mysterious flavor,

Stinky tofu successfully brings "stink" 

and "aroma" onto the arena of culinary battles,

and it has even become one of 

the leading dishes in the tofu feast.

Whether in a hurry or in a peaceful state,

there's no hindrance to enjoying hot tofu.

Simmered over gentle heat,

it may seem soothing,

but as the originally soft surface 

gradually turns golden,

the crispy on the outside, 

tender on the inside stinky tofu,

dipped in chili powder or 

fermented bean curd,

quickly overwhelms the senses 

with its peculiar fragrance and flavor,

leaving one completely enchanted.

Steamed until thoroughly cooked, 

sprinkled with salt and chili,

garnished with spring onions,

drizzled with duck oil,

on the dining table of Yunnan locals,

a bowl of fragrant and spicy tofu,

with a delicate texture 

and the aroma of duck meat,

is served - steamed stinky tofu.

In Chinese cuisine,

Tofu is an excellent ingredient.

Boletus is partially dehydrated with oil,

tofu pieces are fried to become crispy,

then simmered,

combining the essence of delicacies 

and home-cooked dishes,

creating the uniquely delicious taste of Yunnan.

Stir-fried green peppers and tomatoes,

combined with freshly made tofu of the day,

simmered over high heat 

until the sauce thickens.

Ignoring the colors,

the flavors will surprise your appetite.

Everyone sings praises for tofu,

but in the eyes of experienced food lovers,

beancurd dregs is also a treasure.

Dried chili peppers sizzle in the wok,

fennel is added to create a burst of flavors,

The beancurd dregs absorbs the spicy 

and plant aromas from the oil,

a perfect dish for both wine and rice.

With ingenious methods, 

the people of Qibuchang have transformed 

tofu into a true "work of art,"

earning its renowned reputation 

as intangible cultural heritage.

After hundreds of years,

the aroma of tofu remains timeless,

wafting in every corner.

A traditional handmade tofu

becomes particularly precious.

The Yunnan-Vietnam Railway, 

with a history of over a hundred years,

carries within it a diverse 

and inclusive cultural heritage,

including the culinary cultures 

of multiple countries.

Click here to view Chinese report

(Editors: Rachel, Amy)