Nanmiao Fermented Tofu

Nanmiao Fermented Tofu

　　Fermented tofu is primarily made from soybeans. During the fermentation process, protease enzymes and bacteria attached to the moldy skin gradually seep into the tofu curd, breaking down the protein into various amino acids and free fatty acids. After 2–3 months, it becomes richly aromatic, smooth, and delicious.

　　Each 100 grams of fermented tofu contains 4.8 grams of isoleucine, 8.8 grams of leucine, 7.0 grams of lysine, 0.7 grams of methionine, 4.6 grams of phenylalanine, 2.0 grams of threonine, 0.6 grams of tryptophan, and 5.3 grams of valine in the protein. In addition, fermented tofu also contains minerals such as calcium and phosphorus.

　　It is characterized by its thin skin, tender texture, delicate consistency, and delicious taste—spicy yet sweet, sweet yet fragrant, with an aroma that reveals a blend of Sichuan peppercorns, cinnamon tincture, star anise, mashed garlic, and Sanhua wine. It can be described as endlessly flavorful. Eaten directly, it helps stimulate saliva and appetite, making it a great household and travel staple.