Renqiao Tofu. [Photo provided to en.nantong.gov.cn]

In Zushimiao village, Sunzhuang subdistrict, Hai'an, Nantong, two ancient ginkgo trees once again turn yellow as the rhythmic sound of stone mills from the tofu workshop nearby mingles with the joyful laughter of children.

Back in 1949, local authorities gathered scattered tofu artisans from nearby villages at the agricultural machinery station, where stone mills were set up side by side.

Through practice and collaboration, their skills were honed, and the name "Renqiao Tofu" emerged, becoming a cherished memory in the daily lives of the surrounding communities.

Although the agricultural machinery station has since vanished, a newly built exhibition hall now bridges the gap between legend and reality.

Upon entering the production base, one is greeted not by the roar of assembly lines, but by the sight of wooden barrels soaking soybeans, heavy stone mills, and sturdy iron pots.

"Making tofu cannot be rushed; every step must be carefully followed," explains an elderly artisan as he scoops up the locally grown small yellow soybeans, prized for their high protein content and the foundation of quality tofu.

Selecting beans, soaking, grinding, boiling, curdling, wrapping, pressing, and cooling – these eight meticulous steps have been his lifelong dedication for over 30 years.

There was a time when the artisans worried, "Young people find it too hard and don't want to learn; will the craft be lost?"

The turning point came with some outside-the-box initiatives from Sunzhuang subdistrict, including trademark registration, designs for innovative cultural and creative products, and the introduction of educational workshops, which have brought the craft back to life by giving interested youths hands-on experience.

Children try making Renqiao Tofu for themselves. [Photo provided to en.nantong.gov.cn]

In December 2025, the first practical event was launched. Twenty children donned small aprons, eager to try their hand at the ancient stone mills. Under the guidance of skilled artisans, they watched soybeans blend with water, learned to recognize the "false boiling" of the mixture, and marveled at the curdling soy milk.

"The phone lines were flooded with calls," said Han Liangjun, the event coordinator. The affordable educational workshops and the buzz on social media led to short videos going viral on platforms like Douyin and WeChat Video.

As the ginkgo leaves cycle through their seasons, the legacy of Renqiao Tofu turns a new page. From temple legends to rural life, from the hands of artisans to the fingertips of children, this millennia-old tofu tradition is drifting toward a promising future, carried by the long lines of educational workshop reservations and the curiosity of the younger generation.