For Chongqing locals, fermented bean curd is a side dish they cannot be more familiar with. There are different flavors, numb spicy, spiced, or hot spicy, and each goes perfectly well with rice.

Fermented bean curd

Fermented bean curd is a popular side dish in Chongqing.

In Xiushan County, people generally call it "moldy Tofu," and making "moldy Tofu" enjoys a long history. Xiushan fermented bean curd originated during the reign of Qianlong Emperor and later was spread to today's Xiushan County by Xin Clan. Till today, it has a history of more than 400 years. For generations, Xin Clan had lived in Shibati, Jiujiang, Jiangxi Province. Until the reign of Qianlong Emperor, when the government encouraged people in Jiangxi, Hubei, and Hunan to migrate to Sichuan, three brothers Miaoxuan, Yunxuan, and Yuxuan from Xin Clan immigrated to Xiushan with their family craft. They got settled in Qingxi (present-day Qingxichang Town, Xiushan County). They combined their family craft with Tujia techniques and made uniquely flavored fermented bean curd products with local quality tiger nuts and Qingxi Dajingkan spring water.

It is perfect to go with rice.

Made of quality soybean and other ingredients, Xiushan fermented bean curd comes without any additives or colorants and is one hundred percent green. Protein decomposition and volatilization in the process of air-drying and fermenting has given it a unique mouthfeel. It tastes not heavy, but it smells pleasantly good, with a texture like a piece of compact, smooth blue cheese. Besides, it has a shelf life of several years, and its taste grows better with time. Tofu is rich in essential nutrients needed by the human body, such as protein, sugar, and vitamins, and can stimulate appetite, moisturize skin, etc.

Fermented bean curd

Traditional craft to make fermented bean curd is quite complicated. First, get the ready-to-use tofu squeezed out of the water until it becomes drier than tofu for daily use, add some cold soybean milk in proportion and cut it into 2cm×2cm cubes. Generally, a piece of tofu of the size we usually see can be sliced into four smaller pieces. Then, put the cubes in layers on bamboo containers that can drain water and are breathable such as a sieve and bamboo basket to ferment. Second, get the tofu fermented. In this period, in-time checks according to weather must confirm the moldy status and the hygiene condition. Third, get the fermented tofu processed, which is very key. The condiment is the concoction of chili powder, fried salt, and five-spice powder or other spices. Fourth, soak the fermented tofu in wine, wrap it with the condiment and then put it in a container in the layer. Note, some ginger slices accompany each layer. Last, seal the container.

Under production

It is a kind of tofu.