Ganquan tofu and dried tofu are famous in ancient and modern times, and their reputation is far and wide. The invention of production technology has a history of more than 1,400 years. At first, when the tofu was not sold out, the tofu was sliced ??and dried on the pot lid as a snack. For a long time, everyone said it was delicious, so they sold kang tofu slices and named it dried tofu. Emperor Yang of the Sui Dynasty came to visit the sweet spring, and the people brought water to pay tribute. The first delicacy was naturally Meishui tofu and dried tofu. Yangdi frequently praised his food. For thousands of years, Ganquan people have taken advantage of Meishui's unique resource advantages and used traditional techniques to process tofu and dried tofu, which has been spread among the people. Ganquan tofu and dried tofu were previously made from ordinary soybeans. Since the 1980s, they have been made from double green beans (green rolling beans), a famous and valuable soybean in Yan'an City. After many years of practice in making tofu and dried tofu, Ganquan people have summed up the eight-character formula of "spread it out, make it too thin, make it tender, and press it heavy". The production process of Ganquan tofu can be divided into: picking beans, pulling the bean yellow, soaking the bean yellow, grinding the bean paste, killing the foam, wrapping, burning the pulp, stewing, and pressing. There is a folk saying: "The sweet spring tofu floats on the water, but it will not rot when worn in a ponytail." Although this statement is exaggerated, the freshly made tofu can be lifted up with a grinding rope and visited relatives and friends without any damage. At present, there are 40 individual tofu production and processing households in Ganquan, and eight dried tofu manufacturers have emerged, including "Manulife" and "Baqianli". In order to further expand and strengthen soy products, the county will follow the requirements of building a "famous county for specialty products" and put forward the ambitious goal of "building a nationally renowned soy product processing base within five years."