Suxian Stone Duck Egg Tofu

Suxian Stone Duck Egg Tofu

　　Suxian Stone Duck Egg Tofu is a traditional specialty of Shangcheng County. It was first created during the Daoguang era of the Qing Dynasty (1821–1850) by Yi Jikui from Suxian Stone in Shangcheng. Made from tofu, the product is roasted over charcoal and then simmered in a uniquely formulated brine. The longer the brine is used, the richer its flavor becomes. The finished product is light green or light yellow, with a smell reminiscent of fermented duck eggs—but not overly pungent or smoky. It has a refreshing and clean taste, making it very popular in the market. In 1942, when Japanese troops invaded the area, Yi Dekeng, the second-generation heir of the Yi family, fled his home and abandoned all his belongings except for the earthen jar containing the precious brine. The recipe has been passed down through generations, with the original brine carefully preserved and still in use today—over 170 years later. After the founding of the People’s Republic of China, Suxian Stone Duck Egg Tofu was produced exclusively by the Yi family. Although several producers have since emerged, the Yi family’s version remains the most highly regarded.

　　Source: Office of the People's Government of Shangcheng County