Badong Five-Spice Dried Tofu

Badong Five-Spice Dried Tofu

Badong Five-Spice Dried Tofu is a geographical indication certification trademark.

　　Badong Five-Spice Dried Tofu is distinctive for its carefully selected ingredients, expertly braised to perfection, with a deep yellow color, fine yet resilient texture, and a rich blend of five flavors that leave a lingering aftertaste.

　　　　Badong Five-Spice Dried Tofu originated in the late Qing Dynasty, with a history of over a hundred years. By the mid-19th century, Xinning Town in Badong County had become a key overland and waterway route connecting eastern Sichuan and western Huguang, leading to the establishment of four or five dried tofu workshops, among which the Gu family’s was the finest. The production process involves boiling a brine made from the sweet spring water of Liangshui Temple, mixed with an appropriate amount of brown sugar, star anise, cloves, refined salt, sanlai (a spice blend), spikenard, camellia, dried tangerine peel, ginger, fennel, Sichuan peppercorns, chicken, and other ingredients. The tofu curd is then wrapped in a cloth, pressed under high pressure, shaped, and braised to create the final product.