Chaling Fermented Tofu

Chaling Fermented Tofu

　　The process of making fermented tofu is meticulous yet simple, and almost every household can make it, making it an extremely common and accessible food. The main ingredient of fermented tofu is tofu. There’s a local saying: “There are three hard jobs in life—blacksmithing, farming, and making tofu.” This shows that making tofu is by no means an easy task; the process is complicated, time-consuming, labor-intensive, and also requires certain technical skills. In the local dialect, making tofu is referred to as “zuò dòufu.” The character “zuò” (作) is used ingeniously here, echoing the “zuò” in “writing an essay” (作文). Just as writing involves planning, structuring, transitions, and refining the text, making tofu involves soaking beans, grinding them, straining the slurry, boiling the soy milk, coagulating it, collecting the curds, pressing, and more. It demands both mental and physical effort before the tofu is properly “made.”

　　With good raw materials in place, timing is also crucial. The best season for fermenting tofu is from the beginning of winter to the beginning of spring the following year. During this period, the cold weather is ideal for the tofu to develop mold. Locals prepare a large bamboo basket, line it with a layer of straw stalks, and spread pieces of tofu on top, placing the basket in a well-ventilated room. Both the bamboo basket and straw must be kept dry and clean; otherwise, dirt and acid may accumulate, causing the tofu to “leak whey” and affecting the flavor of the fermented tofu. On mild days, it only takes five or six days for yellowish mold to appear on the surface of the tofu, filling the air with the faint aroma of fermenting tofu. Once blue mold appears, the tofu cubes are immediately cut into small squares, briefly soaked in liquor to kill bacteria, then coated with stir-fried salt and chili powder before being placed in a jar. Tea oil is poured over the top, and the jar is sealed. The fermented tofu is now ready. After about half a month, when the jar is opened, a fragrant aroma wafts out. Spooned into a bowl, the tofu is golden-yellow and tender, making one’s mouth water. An ancient poem attests to this: “Upon catching its fragrance, desire awakens; sealed in white paper and oil, it becomes a light meal. Smooth as ointment, it defies lifting—yet its delightful taste rivals that of Huainan.”

　　Upon tasting, it proves to be exquisitely smooth and silky, with a refreshing, sweet, and savory flavor quickly spreading across the tongue and sinking into the body, as if the whole person is immersed in that fragrant, sweet richness, evoking a blissful dizziness. No wonder Chaling fermented tofu is often hailed as “the most enchantingly addictive food.” Of course, focusing solely on the meticulousness of the production process doesn’t fully capture the deliciousness of Chaling fermented tofu. Nurtured by specific soil, bathed in sunlight, moonlight, and dew, these plump soybeans, fiery red chilies, pure and fragrant camellia oil, along with the clear spring water of Yunyang Mountain, result in fermented tofu that is truly perfect in color, aroma, and taste.

　　The deliciousness of Chaling fermented tofu also lies in its diverse textures and flavors. Differences in production time, individual techniques, and habits result in unique variations of the tofu. Some are brightly colored with sweetness outweighing fragrance, others are orange-yellow with sweetness tinged with acidity, some are darker with fragrance stronger than sweetness, and others are dry and hard with fragrance dominating over sweetness... Legend has it that as early as the Song Dynasty, large-scale competitions were held annually, where everyone tasted together and selected the “Tofu Beauty” of the year.

　　Today, the fermentation and preservation techniques of Chaling fermented tofu have improved, making it available all year round. Chaling fermented tofu has also been exported both domestically and internationally, with its fermentation and production methods spreading across the country. Rich in amino acids and various trace elements, fermented tofu can help reduce cholesterol levels in the body and lower the risk of cardiovascular diseases such as high blood pressure. It also aids digestion and stimulates appetite. Even in today’s era of material abundance, fermented tofu remains highly favored. On the dining tables of hotels, restaurants, and noodle shops throughout Chaling County, a small dish of fermented tofu is commonly served. After enjoying a variety of delicacies, people often can’t help but dip a bit of fermented tofu to savor its flavor.

　　(Source: “Zhang Dongjiao: Chaling Fermented Tofu”)