Also called lazy tofu, hezha holds a special place in the hearts of Enshi’s Tujia people. During years of turmoil and food shortages, this simple dish saved countless lives, hence the local saying: "We use chili for salt and hezha for the New Year feast". Today, hezha is no longer a luxury only for festivals. It is a daily home dish and a signature menu item in numerous local restaurants, well received by diners.

The preparation is relatively simple, though grinding soybeans takes some effort — which is why locals call the process "grinding hezha". Rinse soybeans and soak them fully. Grind the soaked beans together with water into a fine slurry using a stone mill. Bring the slurry to a boil, add chopped fresh radish greens and simmer again. The finished dish is milky white with a tinge of green.

Much easier to make than regular tofu, it requires no filtering, pressing or brining, earning it the nickname "lazy tofu". Nutritionally balanced, it combines protein from soybeans with vitamins and minerals from vegetables, making for a wholesome meal.