Kuzhu tofu made by Yang Ronglan in Suichang county, Lishui, Zhejiang province. [Photo/Tide News]

In Xitan village, Suichang county, Lishui, Zhejiang province, Yang Ronglan is a master in producing a unique type of tofu made from the fruit of Kuzhu (Castanopsis sclerophylla).

Early in the morning, Yang carries a basket into the lush forest to pick up the fruits of Kuzhu. The small fruits, wrapped in dark-brown hard shells, begin to fall from the trees in October each year. They are the sole ingredient used in making Kuzhu tofu.

Yang cracks the shells to extract the flesh after drying them under the blazing sun. The pale-yellow flesh needs to be soaked in water for a period of time to remove the bitterness, before being ground and heated into thick liquid.

Yang explained, "The thick liquid needs to be continuously stirred in the pot for about an hour, then simmered for half an hour. Finally, pour it into the tofu mold for cooling and shaping."

The tofu not only arouses the appetite of the locals, but also brings in a decent income for them. The zero-additive and pollution-free green food is highly favored by tourists.

"From the beginning of production, the tofu is on sale until the lunar New Year. We slice the tofu for drying and pack them in bags, which can be sold for 100 yuan ($13.96) per kilogram. We also directly turn the fruits into powder, which can be sold for 200 yuan per kg. The entire village can earn over 20,000 yuan by selling the tofu," said Yang.