Green tofu is a special delicacy in the Liandu district of Lishui city. [Photo/WeChat account: lshb2016]

When it comes to summer, green tofu – a special delicacy in the Liandu district of Lishui city, in East China's Zhejiang province – often graces dinner tables.

The main ingredient for making green tofu is called tofu wood by the locals, which is a wild shrub with strong regenerative abilities, commonly found in the mountains of southern Zhejiang and in the north of Fujian province.

Tofu wood's sticks and leaves have various kinds of vitamins, trace elements and amino acids, making it a good material for preventing heatstroke in midsummer. It also has medicinal properties.

To make green tofu is easy – add cool boiled water to the tofu wood leaves, knead the leaves, filter the leaf residue, add plant ash to the juice, stir evenly and let it stand for half an hour.

There are many ways to enjoy green tofu: the most common ones are eating it cold and dressed with sugar and cooking it in soup with pickles.

It should be noted that green tofu should not be left for a long time, otherwise it will 'melt' into green water.

"We make green tofu at home every summer and my family loves it," said a 74-year-old villager, who lives in Xiaye village, in Bihu town.

The traditional craft of making green tofu has been passed down from generation to generation, which ensures that tofu wood is well-protected.