Dried bean curd is a famous specialty of Da-shi. It would be a shame if you visit Da-shi without buying a few packs of delicious black bean curd. The high quality of water contributes to the prosperity of the bean curd industry. Da-shi's soft bean curds are softer than that produced elsewhere. The soft bean curd contains a lot of water, and cannot be kept for long time. In the early days, there were no any refrigerators and automobiles for shipment.

Bean curd couldn't be shipped to other areas, so the peopl of Da-shi developed the skills of black bean curd. They press the bean curd jelly first to remove extra water, then place the bean curds in a spice gravy made of cane sugar. That is how the dark brown and flavored black bean curds are made .

Li-shiang Wang is the oldest brand of black bean curd and the largest manufacturer. Lung Lin is the head master with Li-shiang Wang. He is a typical "Tan-shan master" from Fukien. He started producing bean curds in Da-shi 90 years ago and established his own recipes. He makes use of the fine water of Da-shi to produce the best bean curds in terms of color, size, and taste. Li-shiang Huang succeeded his grandfather Da-mu Huang and developed his business. Both Wang and Huangs' shops attract large crowds of customers on holidays .