Luoding Crinkled-Silk Fish Tofu

Luoding Crinkled-Silk Fish Tofu

Luoding Crinkled-Silk Fish Tofu is a protected geographical indication product.

　　Luoding crinkled-silk "fish tofu" is a traditional delicacy from the Luoding region. With a long history and unique flavor, it is an indispensable treat during celebrations and festivals. Renowned for its excellence, "Luoding fish tofu" is primarily made by deep-frying fresh mud carp paste, starch, and fresh eggs. It is nutritious, soft and smooth, richly flavorful, and remains tender even after prolonged cooking. Suitable for both the elderly and children. "Luoding crinkled-silk fish tofu" is also a versatile ingredient—various dishes made with it boast delicious broth and a delightful taste. The steaming hot soup paired with the soft, tender fish tofu is enough to make anyone’s mouth water.

　　Luoding is a hilly basin area that has been home to numerous ponds since ancient times, making it abundant in mud carp. Historical records indicate that as early as the Qianlong era of the Qing Dynasty (1736–1795), the people of Luoding began crafting fish tofu from mud carp, often serving it as the grand finale dish at banquets. The exceptional quality and taste of crinkled-silk fish tofu come from using only fresh mud carp from the Longjiang River basin (mud carp weighing around 150 grams each; larger ones yield tougher meat, resulting in less tender "crinkled-silk fish tofu," while smaller ones produce loose-textured flesh, giving the tofu a milder aroma and weaker fish flavor). The process involves deboning, skinning, and extracting the pure fish paste, which is then minced and mixed with starch, salt, and other seasonings. The mixture is stirred in one consistent direction until it forms a fish paste, which is then shaped into small, even balls by pressing it from the palm’s tiger’s mouth. These are scooped into hot oil and fried until golden. Its texture is as thin as cicada wings and as sheer as gauze, hence earning the name "crinkled-silk fish tofu." Luoding crinkled-silk fish tofu can be eaten right after frying—freshly fried, it’s crispy and aromatic, especially delicious when paired with condensed milk. Used in cooking, it holds up well in soups and stews without breaking apart, offering a silky-smooth and incredibly tender bite. When braised, it bursts with flavor and leaves a lingering aftertaste. Of course, premium ingredients must evolve with the times, so "Luoding crinkled-silk fish tofu" has been included in the Guangdong Province Intangible Cultural Heritage Protection List for preservation. Luoding crinkled-silk fish tofu is a local specialty with a long history, unique flavor, and distinct regional characteristics. We must protect this distinctive regional product to promote the healthy development of local specialty industries.

　　The protected geographical indication area for Luoding crinkled-silk fish tofu covers the entire administrative region of Luoding City, Guangdong Province.