Pingjiang Fermented Tofu

Pingjiang Fermented Tofu

　　Pingjiang Fermented Tofu is a specialty of Pingjiang County, Yueyang City, Hunan Province. With a long history, it is meticulously crafted using traditional methods. It has a delicate texture and a lingering aftertaste, making it an excellent choice for home use, travel, or as a gift.

　　Fermented tofu is a uniquely Chinese condiment, available in varieties such as red fermented tofu, green fermented tofu, white fermented tofu, soybean paste fermented tofu, and assorted fermented tofu. It can be eaten on its own or used to cook distinctive dishes. Pingjiang Fermented Tofu incorporates local characteristics and also differs slightly in production techniques and flavor. Though its appearance may not be particularly striking, its nutritional value is actually quite impressive. Like douchi (fermented black beans) and other soy products, fermented tofu is highly recommended by nutritionists as a healthy food. Its main ingredient—dried tofu—is already a nutrient-rich soy product, containing 15% to 20% protein, comparable to meat, along with abundant calcium. The fermentation process in making fermented tofu involves mold, which enhances the digestibility and absorption rate of protein, as well as increases its vitamin content. Because microorganisms break down phytic acid found in beans, minerals such as iron and zinc, which are normally poorly absorbed from soybeans, become more easily assimilated by the human body.