Yuanjiang Siji Hong Town Fermented Tofu

Yuanjiang Siji Hong Town Fermented Tofu

Yuanjiang Siji Hong Town Fermented Tofu is a geographical indication certification trademark.

　　Siji Hong fermented tofu is a specialty of Siji Hong Town, Yuanjiang City, Yiyang, Hunan Province. With a history of over 300 years, Siji Hong fermented tofu boasts an authentic flavor and delicious taste, making it a suitable accompaniment to meals for all ages.

　　In an effort to transform its economically underdeveloped status, Siji Hong Town in Yuanjiang City proposed a development strategy focused on adding value through agricultural product processing, aiming to make Siji Hong fermented tofu a “fine dining delicacy, premium gift item, and high-quality market product.” In 1993, local residents such as Liang Ninghui, Liu Zhiqiang, and Han Dongsheng established small-scale fermented tofu workshops, transitioning production from home-based operations to larger-scale manufacturing. Inspired by their efforts, fermented tofu processing gradually became a leading industry for local farmers’ income growth. A series of brands emerged, including “Zhaoge,” “Qunxiang,” and “Xiangyi.” The products not only sold well within the province but were also exported to Guangzhou, Shenzhen, and the southwestern regions. At the same time, the town actively guided processors to expand and strengthen their operations to enhance market competitiveness. Currently, there are 52 fermented tofu processing plants in the town. Production has grown from 10,000 jars in 1993 to 400,000 jars in 2004, with an annual output value exceeding 10 million yuan.

　　The traditional secret recipe for Siji Hong fermented tofu has a history of over 300 years. With unique traditional craftsmanship and a concentrated formula refined over centuries, the production process emphasizes “three utmosts”: first, selecting the purest soybeans—first sieved, then hand-picked one by one; second, using the tenderest tofu—while ordinary tofu undergoes only one rough filtration, theirs goes through two fine filtrations; third, ensuring the fullest measure. Green, original, traditional, and healthy are the core qualities of Siji Hong’s traditionally made fermented tofu. The entire production process is entirely manual, with no chemical additives used, making it a purely natural food product. With an authentic flavor and delicious taste, it is a favorite among consumers and a suitable accompaniment to meals for all ages.