Linhuan Fermented Tofu

Linhuan Fermented Tofu

Linhuan Fermented Tofu is an intangible cultural heritage of Anhui Province.

　　Linhuan Fermented Tofu is a specialty from Linhuan Town, Suixi County, Huaibei City, Anhui Province. The fermented tofu from Linhuan in Suixi is brownish in color, with tender skin and flesh, fine and delicate texture, rich soy flavor, moderate saltiness and acidity, crystal-clear and soft yet not greasy, possessing the unique taste that fermented tofu should have.

　　The production of sauces in Linhuan is the most traditional and distinctive to the region, and the uniquely flavored fermented tofu is as famous as the pickled melon. With a history of over 100 years, fermented tofu has been sold far and wide along with pickled melon. The production technique is intricate, the process complex, the selection of raw materials premium, and the proportions well-balanced. The fermentation and brewing cycle is relatively long, and the final product boasts a distinctive flavor. After eating fermented tofu, one often feels an increased appetite, especially when using its juice as an ingredient in braised fatty pork, which creates an exceptional taste. Based on factors such as climate, temperature differences, soil quality, and non-polluted conditions, only top-grade soybeans are selected, along with various precious Chinese medicinal herbs and specially made spices. Once the required ingredients for making fermented tofu are chosen, strict quality control is applied throughout the production process, with even higher standards for hygiene. First, the soybeans are rinsed clean with water, then soaked in water. Only after successful soaking can they be ground into slurry. The resulting slurry is filtered through a sieve to remove coarse residues. The remaining fine slurry is then heated with steam, and a measured amount of gypsum is added to coagulate it. It is subsequently pressed into blocks of specified thickness and standard moisture content. After pressing, the blocks are cut into 2 cm thick, 4 cm square pieces, which are then evenly spaced and placed in cages within a greenhouse for fermentation. The fermentation must maintain a constant room temperature for 45 to 48 hours. Once fermentation reaches a certain stage, it is further processed with specially made dried sweet soybean paste, along with sea salt and natural triple-summer soy sauce. The mixture is then placed at the bottom of large jars or earthenware pots, topped with an appropriate amount of sweet soybean paste, sealed with a lid and labeled, and stored in a dedicated fermentation room according to regulations. The entire process includes soaking soybeans, grinding into slurry, filtering the slurry, boiling the slurry, adding coagulant, initial pressing, flattening, re-pressing, cutting into blocks, grinding, fermenting, placing in jars, sealing the jars, storing, and producing the final product. Natural fermentation and aging take about 10 months from embryo to finished product, with sales beginning after the cool autumn weather sets in.

　　Before the finished product is sold, it undergoes another round of inspection. If the color or quality does not meet the standards, it is not allowed to leave the factory. High-quality products are brownish in color, with tender skin and flesh, fine and delicate texture, rich soy flavor, moderate saltiness and acidity, crystal-clear and soft yet not greasy, possessing the unique taste that fermented tofu should have. Whether in the sweltering heat of summer or the freezing cold of winter, whether after leisure or labor, having a bit of fermented tofu can stimulate the appetite. Containing a variety of amino acids and esters, it is an excellent appetizer and digestive aid, and the product sells well across the country.