Beijing roast duck originated in China during the Northern and Southern Dynasties (420-589). Interestingly, the authentic Beijing roast duck was not created in Beijing but in Nanjing. During the early Ming Dynasty (1368-1644), it was reported that Emperor Zhu Yuangzhuang had to eat one roast duck every day, and the imperial chefs in the palace managed to develop duck roasted with an iron fork and the duck roasted with the heat of the oven wall.

The traditional preparation of Peking Duck is a meticulous process. It starts with inflating the duck to separate the skin from its fat, then boiling it with spices, hanging it to dry, and finally roasting it in a special oven. This method ensures the skin becomes crispy and the meat stays tender.

Once cooked, the duck is traditionally carved in front of diners and served with thin pancakes, sweet bean sauce, and spring onions. Diners wrap slices of duck, along with the condiments, in the pancake, creating a harmonious blend of flavors and textures.

Tofu is a natural and highly nutritious food. Since ancient times, the production of tofu has required a great deal of labor and technology. Traditional tofu processing involves a series of meticulous steps, including soaking and grinding soybean seeds, heating the soy milk, filtering, and adding coagulants[1] (Zhang et al. 2017). This complex process requires dedication and hard work, as even minor errors in soaking the beans can result in substandard tofu quality. Therefore, those involved in tofu production must work early in the morning and late at night to grind the beans to ensure timely production. Due to the lack of refrigeration facilities in the past, tofu made on the same day had to be sold on the that day, otherwise it would become sour and spoiled. That is why people in the tofu business had to produce it every day. The people who make tofu are often referred to as "tofu smiths" in the northern region, and their dedication to their craft is on par with that of traditional artisans. Proficiency in tofu making requires diligence and perseverance, as excellence can only be achieved through strong commitment and hard work.

[1] https://doi.org/10.1080/10408398.2016.1263823

Tofu has transcended geographical boundaries and entered a variety of culinary traditions, blending seamlessly with other foods. Tofu's versatility is reflected in its ability to complement a wide variety of dishes, whether it is paired with fish for freshness or with fruits and vegetables for flavor. This inclusiveness is characterized by its ability to permeate and blend various cuisines, reflecting a universal philosophy of life. Tofu-making techniques spread from ancient China, especially during the Tang Dynasty[1], which facilitated the spread of tofu across the globe. In Japan, tofu combines natural seafood and local specialties to create many dishes, while Koreans make tofu soup using local ingredients. Indonesians savor "tofu in sauce," while Burmese and Vietnamese cook Southeast Asian style "egg tofu in sauce" and "assorted platters." In the United States, entrepreneurs have taken advantage of tofu's adaptability and transformed it into colorful and tasty fast-food items such as tofu salad, tofu hamburgers, and even tofu ice cream and wedding cakes, all of which have been a massive hit in the market. Thus, tofu embodies a spirit of inclusiveness that transcends cultural boundaries and has become a beloved staple of global cuisine.

[1] Du Bois, Christine M., Chee Beng Tan, and Sidney Wilfred Mintz, eds. The World of Soy. 2008.

The tradition of tofu production has endured for thousands of years, with each generation striving for excellence and expanding the range of products. Through a combination of innovation and adaptability, soy products have evolved and improved in terms of production processes, equipment, and variety. Recent advances in food processing, such as “ultrahigh-pressure homogenization” and “cold atmospheric pressure plasma”, have further revolutionized the production of tofu[1] (Ali, Tian and Wang 2021). Developments in technology and equipment merge with the changing needs and capabilities of each era to ensure that tofu remains relevant and can be consumed across generations. Moreover, the diversity of tofu products, from soymilk to dried beans and soymilk skin to stinky, reflects the product's remarkable versatility and ability to adapt to changing consumer preferences. Tofu is a dish that can be used both as a main dish and as a side dish. It can be paired with any dish without altering the other dishes' flavor and with any ingredient without overpowering and destroying its prominent flavor while retaining its intrinsic flavor. Each iteration of the soy product has added layers of cultural connotation and expanded the culinary realm, putting tofu at the forefront of food trends with its "magical changes." Through these changes, tofu continues to captivate taste buds and enrich cultural heritage with its ever-expanding flavors and textures. The innovation of tofu symbolizes the innovative spirit of the Chinese people.

[1] Ali, Fatma, Kangming Tian, and Zheng-Xiang Wang. “Modern Techniques Efficacy on Tofu Processing: A Review.” Trends in Food Science & Technology 116 (October 2021): 766–85. https://doi.org/10.1016/j.tifs.2021.07.023.

China is confronted with challenges in agricultural development as 22% of the global population but less than 7% of the global cultivated land[1]. Even though most of the soybean production is in the United States, sustainable agricultural practices of soybean should still be preserved within the country. Adopting sustainable agricultural practices in soybean farming can contribute to the long-term sustainability of China’s tofu culture. This may include promoting organic farming methods, crop rotation and agroforestry techniques to minimize environmental impact and maintain soil health. Supporting sustainable soy production initiatives helps reduce deforestation, soil erosion and pesticide use, ensuring high-quality, environmentally friendly soybeans for tofu production. Moreover, enhancing consumer knowledge and understanding regarding the ecological advantages associated with the sustainable manufacturing of tofu has the potential to boost the demand for environmentally friendly tofu products. Therefore, by promoting environmental consciousness while cultivating soybeans, China can facilitate the growth of the tofu industry, safeguard the planet while honoring customs, and advance a balanced connection between cultural conservation and environmental guardianship.

[1]Zhao, Jingzhu, Qishan Luo, Hongbing Deng, and Yan Yan. “Opportunities and Challenges of Sustainable Agricultural Development in China.” Philosophical Transactions of the Royal Society B: Biological Sciences 363, no. 1492 (August 31, 2007): 893–904. https://doi.org/10.1098/rstb.2007.2190.