Pingjiang Soybean Jerky

Pingjiang Soybean Jerky

　　Pingjiang Soybean Jerky originated in Changshou Street, a key border town in the Hunan-Hubei-Jiangxi region, also known as Changshou Soybean Jerky. It was first created during the Xianfeng era of the Qing Dynasty by He Weifeng (1847–1947), a centenarian. By combining traditional Changshou Street methods of brining and baking, he produced small, coin-thin, jet-black, glossy, and fragrant tofu jerky, named "Duozhen Soybean Jerky." Every ten pieces were tied together with cotton thread to form a bundle. With a rich flavor, chewy texture, and refreshing taste, by the time of the Republic of China, Changshou Soybean Jerky had become widely popular across the Hunan-Hubei-Jiangxi region and turned into a signature product of Pingjiang.

　　　Pingjiang Soybean Jerky originated in Changshou Street, a key border town in the Hunan-Hubei-Jiangxi region, hence it is also called Changshou Soybean Jerky.

　　This Changshou Street earned its name due to its many long-lived residents. Legend has it that the oldest person reached 180 years of age. While the origin of the street’s name carries a touch of myth, the fact remains that it has long been home to many people who live long lives — a reality that holds true even today.

　　According to scientific research, eating tofu is extremely beneficial to health. One key reason why people in Changshou Street enjoy long lives is their particular fondness for tofu. Some joke that producing soybean jerky and generals are the two greatest contributions the Changshou area and Pingjiang County have made to China in modern times. Pingjiang County has produced over fifty generals, ten of whom came from Changshou Street.

　　The tofu from Changshou Street has been famous since ancient times, especially for its tenderness.

　　Soybean jerky, however, was first created during the Xianfeng era of the Qing Dynasty by He Weifeng (1847–1947), a centenarian. He ran a tavern on Changshou Street. At the time, typical cold side dishes served with drinks were limited to things like peanuts and pig’s head meat. He Weifeng thought, “People here love tofu — wouldn’t it be great if we could use tofu as a cold dish to go with drinks?” Determined to give it a try, after many experiments, he applied Changshou Street’s traditional methods of brining and baking. He first marinated specially made tofu slices with chicken broth, fennel, and cinnamon, then slowly baked them over charcoal to infuse the flavor. In the end, he succeeded in creating small, coin-thin, jet-black, glossy, and fragrant tofu jerky, which he named “Duozhen Soybean Jerky.” Every ten slices were bundled with a cotton thread to form a unit. Due to its delicious taste and satisfying chewiness, customers would often buy extra bundles to take home after drinking at the tavern. Before long, the jerky business outperformed the tavern’s drink sales. So, Mr. He Weifeng simply set up a sign and started a soybean jerky workshop.

　　By the time of the Republic of China, Changshou Soybean Jerky had become widely popular across the Hunan-Hubei-Jiangxi region and turned into a signature product of Pingjiang. After the founding of the People’s Republic of China and the establishment of public-private partnerships, the Changshou Supply and Marketing Cooperative hired He Weifeng’s daughter-in-law as a technician and gradually expanded jerky production.

　　Current Status of Pingjiang Soybean Jerky

　　　　Soybean jerky is a tofu-based product that spoils and molds very easily. Even in the cold winter months, it can only be stored for three to five days, which greatly limits its market reach — it stayed largely within the region and couldn’t be exported. After the reform and opening-up period, modern food preservation techniques were adopted for making jerky, along with vacuum packaging. Since then, Pingjiang Soybean Jerky has stepped beyond its mountainous home, gaining popularity across the country and earning accolades both domestically and abroad. Even retired generals in the capital can now enjoy this taste of hometown all year round.

　　Today, anyone who visits Pingjiang — no matter where they come from — tries Pingjiang Soybean Jerky, and everyone who tastes it can’t stop praising it. Of course, it’s not just for serving guests or pairing with drinks. Even on ordinary days when you’re feeling bored or peckish, just pop a piece into your mouth and chew — the flavor is delightful. Pingjiang Soybean Jerky is enjoyable precisely because it invites you to savor its complex blend of fresh, tender, salty, spicy, and sweet flavors. But beyond that, you’re also tasting a unique slice of history and culture. And for the people of Pingjiang, it brings an extra layer of deep, heartfelt nostalgia.

　　Historical Addendum on Pingjiang Soybean Jerky

　　　　Pingjiang has a long history of producing soy products with distinctive flavors and a well-established reputation. Since ancient times, the people of Pingjiang have regarded soybeans as a major crop. Carbonized soybean remains unearthed in Xianzhong and Jiayi within the county prove that soybean cultivation has existed here for over two thousand years. The "Pingjiang County Annals" from the 20th year of the Qianlong reign (1755 AD) contain detailed records about soybean farming.

　　“Duozhen Soybean Jerky,” later renamed “Five-Spice Soybean Jerky,” is a famous specialty of Pingjiang. With its rich umami and unforgettable aftertaste, it was considered a tribute item throughout various dynasties.

　　Nutritional Value of Pingjiang Soybean Jerky

　　　　Pingjiang Soybean Jerky is not only delicious but also highly nutritious.