Lyutian town of Conghua district in Guangzhou, Guangdong province, is famous for its local delicacies. Bean curd sticks are one of them.

The main ingredient is soybeans. Conghua uses local premium quality soybeans to yield premium quality bean curd sticks.

The production process for bean curd sticks includes six steps: selecting and soaking the beans, beating the beans, filtering pulp, boiling pulp, picking the membrane and drying the finished product.

Beating the beans, which can only start after the beans are soaked in water for two hours, creates bean pulp, which is then boiled. The balance of heat must be just right to ensure the best quality during boiling.

After boiling, the pulp will be put in a machine and kept warm. Every few minutes, a thin layer of membrane will form on the surface. The membrane will be picked up and gently placed on a bamboo pole so that it forms a strip.

Then the strips will be dried under the sun. Usually it takes two days to dry the strips. Sunny weather is also important for this purely natural way of making bean curd sticks.

There are multiple ways to make bean curd stick dishes: boiled, stir-fried, fried and in cold dishes. It is also a good ingredient for soup.