Zhuxi Fermented Tofu

Zhuxi Fermented Tofu

Zhuxi fermented tofu is a protected geographical indication product.

Zhuxi fermented tofu is a certified geographical indication trademark.

　　Zhuxi fermented tofu is truly unique in both color and flavor. It boasts an inviting aroma, an appetizing appearance, and a refreshing taste that stimulates the appetite. Known for its ability to whet the appetite and enhance the enjoyment of meals, it leaves a lingering aftertaste that’s hard to forget. As a child, I had to have fermented tofu with every meal, and even now, my love for it remains strong. Whenever there’s fermented tofu, meals taste especially delicious.

　　Fermented tofu, also known as moldy tofu or preserved tofu, is one of the traditional fermented foods with a history of over a thousand years and is produced all over China. However, due to regional differences, its taste and color vary. In terms of flavor, it can be salty, sweet, or spicy; in color, it comes in red, white, green, soy sauce, or mixed varieties. Zhuxi fermented tofu, however, is a blended type that excels in color, aroma, and taste.

　　The high quality and delicious taste of Zhuxi fermented tofu stem from its unique production environment. Zhuxi is a mountainous county with forest coverage exceeding 77.5%, and no industrial pollution. This ensures excellent water quality and fresh air, along with distinct seasons throughout the year, all of which facilitate the seasonal production of fermented tofu. Every year after the onset of winter, households begin making fermented tofu, and production stops once winter ends. Especially for packaging, local earthenware jars are primarily used, effectively preserving the natural fragrance of the tofu.

　　The production process of Zhuxi fermented tofu is quite meticulous, with every step executed with precision. My mother used to tell me when I was young that making fermented tofu requires extreme care—any slight negligence could lead to spoilage, off-flavors, or even render it inedible.

　　The production of Zhuxi fermented tofu is highly technical, with each batch taking about one and a half months. The process involves: First, selecting high-quality soybeans, soaking them, grinding them into slurry, boiling the slurry, coagulating the soy milk, filtering, and finally pressing it into shape. The resulting tofu must have a certain firmness and contain much less moisture than regular edible tofu. After this, it is left to ferment in a cool place for several days before being moved outdoors to dry in the sun—only then is the first step complete. The second step is adding seasonings. The dried tofu is mixed with powdered red chili and placed in jars along with various condiments. The red chili powder is all ground manually, ensuring the fermented tofu has a bright red color and pure flavor. The third step is jar-filling. Once the jars are loosely filled, low-alcohol liquor is added, and the jars are sealed. The tofu can be eaten after a month, but the longer it’s stored (with good sealing to prevent spoilage), the better it tastes. It’s especially digestible in summer. Some also add snow water, and tofu made with snow water is cooler and tastier than usual. Due to the highly specialized technique, most people don’t use this method. The entire process is manual, with no chemical additives, making it a purely natural food.

　　Production Area

　　The production area of Zhuxi fermented tofu covers 15 towns in Zhuxi County, Hubei Province. These include: Jiangjiayan Town, Zhongfeng Town, Longba Town, Chengguan Town, Shuiping Town, Xianhe Town, Xinzhou Township, Bingying Town, Tianbao Township, Huiwan Town, Eping Township, Quanxi Town, Fengxi Town, Taoyuan Township, and Xiangba Township.