It takes its name from Baiyang Village in Baiyangba Town, Lichuan City.

Dried tofu has been produced in this area since the Ming and Qing dynasties. Products from the Shen’s Old Workshop were once selected as imperial tributes favored by royal families. Emperor Kangxi personally inscribed a golden plaque reading "Rare Delicacy from Remote Mountains" for the workshop. Since then, its traditional craftsmanship has been passed down for hundreds of years, creating a beloved local snack.

Made from premium local soybeans, spring water from Longdong Bay and natural spices, it goes through more than a dozen elaborate procedures: washing, soaking, grinding, filtering, stirring, boiling, bundling, pressing, roasting, marinating and sealing.

No gypsum or chemical additives are used in production; its unique taste comes purely from the local spring water and inherited techniques, making it a marvel of tofu making.

Golden in color, the dried tofu has a mellow, lingering flavor and fine texture. It tastes wonderful whether eaten plain, stir-fried, seasoned with five spices or chili. Tests by quality supervision and health authorities confirm it meets national food standards. Rich in protein, vitamins and trace elements including calcium, zinc, sodium and selenium, it can be kept fresh for over 8 months and is nicknamed "solid soybean milk".