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Sufu dates back to the Han Dynasty in China. According to the records of Qi Min Yaoshu, as early as the 6th century AD, northern China had mastered the technology of making tempeh, and the production of fermented bean curd was a further innovation and development on this basis. Originally, the production of fermented bean curd may have been discovered by accident, and when soybeans were naturally fermented under certain conditions, resulting in surprising flavor changes, the ancients began to deliberately control the fermentation process by adding salt, spices, etc., thus giving birth to the earliest fermented bean curd.
The historical changes of fermented bean curd are not so much the evolution of food as the integration and inheritance of cultures. During the Tang and Song dynasties, with the prosperity of Buddhism and the popularity of vegetarianism, bean curd was widely welcomed as a source of high-quality vegetable protein. During the Ming and Qing dynasties, the types and flavors of fermented bean curd became increasingly rich, and different varieties such as red fermented bean curd, white fermented bean curd, and stinky tofu appeared, meeting the taste needs of different regions and people.
In ancient China, bean curd was once a delicacy in the imperial diet, symbolizing dignity and taste. In modern society, fermented bean curd is no longer limited to condiments on the table, but is widely used in cooking and has become a magical "seasoning" to enhance the flavor of dishes. Today, I will tell you about southern China, which "bean curd" is the best? Online reviews of these 10 places on the list, is there your hometown?
1: Zhongzhou tofu milk, originated from Zhong County, Chongqing City, China, has a long history, dating back to the Tang Dynasty, and has been inherited for thousands of years. It is rumored that the Tang Dynasty poet Du Fu once served as Sima in Chungju, during which he tasted and appreciated the local tofu, and since then Chungju tofu has become famous and gradually spread.
Chungju tofu is lumpy and firm, golden or bright red in color, and the surface is often covered with a thin layer of monascus mold, which is one of its characteristics. In terms of taste, it has the characteristics of salty, fragrant, fresh and spicy, melts in the mouth, has a long aftertaste, can be used as a condiment with various dishes, and can also be eaten directly, which is one of the popular traditional foods in Chongqing and even Sichuan.
2: Guilin tofu, originated from Guilin, Guangxi, is the leader of southern China's bean curd, with a history of more than 300 years. Its production process is unique, selected local high-quality soybeans, after careful fermentation, forming the characteristics of bright red color and delicate texture. In the fermentation process of Guilin tofu, microorganisms in nature are used to give tofu a unique aroma and taste.
Guilin tofu is ruddy on the outside and soft on the inside, and every small piece of tofu contains a rich sense of layering. In terms of taste, it has the characteristics of salty, fresh, fragrant and spicy, especially the slight spicy taste and rich fermented aroma, making it an indispensable condiment in Guilin rice noodles, snail noodles and other local specialties.
3: Muding bean curd, originated from Muding County, Chuxiong Yi Autonomous Prefecture, Yunnan Province, is the leader of Yunnan bean curd, with a history of hundreds of years, loved by locals and tourists. The production process of Muding fermented bean curd is unique, using local high-quality soybeans, through traditional fermentation technology, including natural fermentation and artificial inoculation of fermentation strains, so that the fermented bean curd is ruddy in color, delicate in texture and mellow in taste.
Muding bean curd is lumpy and bright, and the surface is often accompanied by a delicate layer of monascus, which not only gives the bean curd its unique flavor, but also makes it more attractive in appearance. Muding bean curd is salty, fragrant, fresh and spicy, whether it is bibimbap, dipping or cooking, it can show its unique charm.
4: Shaoxing fermented bean curd. Originating from Shaoxing City, Zhejiang Province, China, it is a treasure in the food culture of Jiangnan Water Town, with a history of hundreds of years. The production process of Shaoxing fermented bean curd is unique, selected local high-quality soybeans, after soaking, grinding, and marinating into blocks, the traditional natural fermentation method is adopted, supplemented by Shaoxing wine, salt, spices, etc., which makes the fermented bean curd red and bright in color, delicate in texture, mellow in taste, with rich wine aroma and bean aroma, which can be called the best in fermented bean curd.
The flavor of Shaoxing fermented bean curd is unique, thanks to the addition of Shaoxing wine, which is a unique local brewing technique that adds a rich aroma to the fermented bean curd. Shaoxing fermented bean curd is lumpy and symmetrical, with smooth surface, ruddy color, tight internal tissue, and long aftertaste.
5: Bayi set of tofu. Bayiji Tofu is a specialty of Bayiji Town, Pizhou City, Jiangsu Province, China. It is known in the local area and surrounding area for its unique craftsmanship and taste.
Tofu is cut into small pieces and placed in a suitable environment for natural fermentation or fermentation by inoculating specific cultures. During fermentation, the proteins in the tofu are broken down into amino acids, resulting in a special aroma and taste. After fermentation, the tofu is marinated with salt, chili, spices, and other seasonings to increase the flavor and extend the shelf life.
6: Lunan halogen. It is a famous specialty of Shilin Yi Autonomous County (formerly known as Lunan County) in Yunnan Province, and is a fermented soybean product with a unique flavor. It dates back to 1898 and has been passed down for more than 100 years.
Shilin County has a unique karst landform and pleasant climatic conditions, which provide an ideal environment for the natural fermentation of tofu. The production of brine curd follows the traditional production process, including careful formulation, natural fermentation and fine processing, to ensure the quality and flavor of the product.
Lunan braised curd is red and yellow in color, sweet in taste, delicate and elastic in taste, and has a strong aroma, which is suitable as a side dish or condiment when cooking.
7: Wutongqiao tofu milk. It is a special product of Wutongqiao District, Leshan City, Sichuan Province, and is also one of China's national geographical indication products. What makes this bean curd special is that it is fermented using a special mold called "Mucorella chinensis chinensis", which benefits from the unique geographical and climatic conditions of the Wutongqiao area, which gives the Wutongqiao tofu its unique flavor.
Historically, Wutongqiao tofu has been highly praised by many celebrities. Large-scale production began in the Tongzhi period of the Qing Dynasty (1862 AD), and Dechangyuan Sauce Garden was the largest tofu manufacturing workshop at that time.
8: Dragon Cellar Bean Curd. It is a specialty of Linxiang City, Hunan Province, and is one of the products of China's National Geographical Indication, famous for its unique flavor and production process. Longjiao fermented bean curd is named after its place of origin - Longjiao Mountain, which is not only the birthplace of Yao culture, but also because of its superior natural environment, the fermentation of fermented bean curd provides a good environment.
Longjiao fermented bean curd, the cut surface is milky yellow or light yellow, the texture is delicate, the block shape is neat, and the thickness is uniform. It has the unique characteristics of "inner color apricot yellow, delicate agarwood, rich fresh fragrance, salty and palatable". Not only is it a delicious food, Longjiao bean curd also embodies a part of the Yao culture and is the embodiment of the relics of the Yao culture.
9: Linzhuo bean curd. It is a local specialty of Linli Town, Suixi County, Huaibei City, Anhui Province, and is a fermented soybean product with a long history and unique flavor.
Linzhui bean curd is dark brown and attractive in color. The skin and flesh are fresh and tender, the texture is delicate, crystal clear and soft, soft but not greasy. The sauce has a rich flavor, moderate salty and sour taste, and has a unique taste unique to cultured milk.
The production of fermented bean curd is very particular, and its unique flavor comes from the local water quality, climate and secret ingredients. It is not only popular locally, but also enjoys a good reputation throughout the country, and has even been rated as the "special food" of Anhui Province.
10: Kaiping bean curd, especially Guanghe bean curd, is a famous specialty of Shuikou Town, Kaiping City, Guangdong Province, with a long history and unique flavor. Guanghe bean curd was founded in 1893 (during the Guangxu period of the Qing Dynasty), and Fang Shoufu founded the "Guanghehao" in the east port of Shuikou Town, specializing in the operation of bean curd, which has a history of more than 100 years.
Kaiping bean curd has a unique flavor of moldy and tender, salty and palatable, and fresh fragrance. Guanghe fermented bean curd provides a number of series of products, including white fermented bean curd series, red square fermented bean curd series, sesame oil spicy fermented bean curd series, etc. Kaiping bean curd is not only a food, it is also an important part of Kaiping's food culture, reflecting local characteristics and food traditions.
Kaiping bean curd has a high reputation in the condiment industry, and is known as "Guanghe in the south and Wang Zhihe in the north", reflecting its status in the field of bean curd.
Okay, that's it for today, I'm Fengyan Shilu. In a complex and ever-changing world, we must stick to our beliefs and dreams, move forward bravely, not afraid of difficulties and setbacks, strive to pursue ideals and goals, and write wonderful life stories for ourselves. After the baptism of wind and rain, you can enjoy the beauty of the rainbow. Come on, stranger......
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