MUZIChinese Matrix
Soy Milk and Yuba · FFET10369
Film lifted from soy milk is dried into fuzhu, then rehydrated for braises, stir-fries or soups.
Soy milk, and yuba and bean-curd sticks made from it.
Fuzhu is a type of bean curd skin made by lifting and drying the film that forms on heated soy milk, producing sticks or sheets. Used in Chinese and East Asian cooking, it is rehydrated for braises, stir-fries or soups. The Bencao Gangmu describes lifted and dried soy-milk film as doufu pi, or bean curd skin; this does not establish when fuzhu sticks originated.
Fuzhu is a type of bean curd skin made by lifting and drying the film that forms on heated soy milk. It can take the form of sticks or sheets.1
The 16th-century Bencao Gangmu describes lifting and drying the film and calls it doufu pi, or bean curd skin. The passage names bean curd skin and does not establish when fuzhu sticks originated.1,2
Fuzhu is used in Chinese and East Asian cooking, and no single place of origin has been established. Xuchang in Henan has a locally named product, Xuchang fuzhu.1,4
Soy milk is heated in a wide pot, and successive films are lifted with bamboo rods, hung and dried until brittle. The later layers hung into strips are called fuzhu. The dried product is rehydrated for braises, stir-fries and soups.1,3
Dried fuzhu keeps for a long time and is rehydrated for braises, stir-fries and soups.1
Xuchang fuzhu is among 72 products in CNIPA Announcement No. 683 for which specified enterprises were authorized to use the geographical indication mark. Dated June 30, 2026 and published July 9, the announcement concerns permission to use the mark; it does not establish the product's initial recognition date or protected area.4
Chinese Wikipedia recounts a folk tale in which fuzhu was offered to Qin Shi Huang while he sought an elixir of long life. The article presents this as a legend, not a historical account.
Told in: Recounted in Chinese Wikipedia's fuzhu article; no specific place where the tale is told is identified.
