The soybeans of the city are known for their successful development of specialty tofu (including colored tofu) using modern technology, based on hunan tofu and the old tofu tradition in the northeast, which not only has a pleasant smell of soybeans, but also retains more soybeans (a wide reduction of the rate and effect of ageing). The soybeans and soybean (or powder) are the main raw materials, without any chemically synthesized pigment, which is nutritious and attractive, making hotels and homes more colorful. The new generation of tofu heirs, the integration of technology, tastes, nutrition and hygiene, the analysis of soybeans nutrition and the elimination of causal factors, the use of water quality in accordance with the criteria of gb5749-85, and the criteria of bg2711 for non-fermentation bean products in accordance with the gb/t10229 procedure. The absence of any waste throughout the production process greatly increases the value added of the "oriental bean" and the orient tofu family will play a role in human dietary health. Tofu family members have applied for registration of trademarks. The state bill no. 3053094 established the nanjingo city tofu family centre, the nanjingo city tofu family research and development centre, and the nanjingo city tofu family research and development department. Pumbaa soy, which is based on high-quality, protein-rich soybeans, is shaped with composite gels and beads, coloured, white and bright, warm and smooth, soft and resilient, nutritional value better than traditional southern soybeans, and suitable for soup, spoons and cologne. Old peng family tofu: in combination with old tofu in the northeast, colorful white, tight, flexible, strong, fine, clean, nutritionally better than traditional tofu in the north, for stew, frying and fried. The soybeans of the city: are prime protein-based soybeans and veggies (or powder) as raw materials, finely lubricated, colourful, fragranceful and rich in certain nutrients, without any chemical synthetic colours. It's almost the same color, whether it's fried, fried or made of soup or soup。