Shuikou Fermented Tofu

Shuikou Fermented Tofu

　　　　Shuikou Fermented Tofu is a specialty of Shuikou Town, Kaiping City, with a long history. It is made from tofu as the raw material, undergoing processes such as fermentation, salting, and seasoning. Known for its crumbly texture, moderate saltiness, and enticing aroma, it makes an excellent side dish for meals or can be used as a cooking ingredient to enhance the flavor of dishes

　　( Kaiping)

　　History

　　　　With 113 years of production history, Shuikou Guanghe Fermented Tofu is renowned both in China and abroad, and is exported to over 80 countries and regions including Hong Kong, Macao, Taiwan, Europe, America, the Middle East, and South Africa, with an annual export volume of several hundred tons. It was once one of the favorite foods that the older generation of overseas Chinese brought abroad, earning the title "Chinese cheese." The founder of Guanghe Fermented Tofu, Fang Shoujue, was from Huangcun Village, Tangkou Town, Kaiping. He once ran a tofu shop in Daliang Town, Shunde. There, he learned how to process tofu into fermented tofu. In 1893 (the 19th year of the Guangxu reign), Fang Shoujue returned to Kaiping with his eldest son, Fang Wenzhi, and established the “Guanghe” fermented tofu workshop in Shuikou Town.

　　 History Story

　　　　After the victory of the Anti-Japanese War, “Guanghe” resumed business in Shuikou. Fang Wenzhi’s son, Fang Fushen, inherited the family business and first sold more than 100 jars of fermented tofu that had been stockpiled for over a year. This batch of tofu had good quality and a long shelf life, and it exuded a particularly rich aroma. At the time, merchants from Hong Kong and Macao frequently traveled to and from Kaiping by waterway, and the entrance to “Guanghe” was right next to the passenger dock. Most travelers passing through Shuikou would purchase Guanghe Fermented Tofu. From then on, Guanghe Fermented Tofu began to sell well in Hong Kong, Macao, and Southeast Asia, and was further distributed globally by overseas Chinese from the Four Counties. In recent years, “Guanghe Fermented Tofu,” adopting modern business practices, has won over 120 awards including the Guangdong Famous Trademark and Top Ten Fermented Tofu Enterprises.

　　 　　Interestingly, former master craftsmen of “Guanghe” who tried to start their own businesses were unable to replicate the original flavor of Guanghe Fermented Tofu. It turns out there’s a secret: The “Guanghe people” discovered, after digging three feet deep, that within the entire factory area, the deep soil layers underground and the surrounding air were densely populated with the natural bacteria required for fermenting tofu. These bacterial strains have existed for many years and are highly resilient, making it very difficult for other foreign bacteria to invade this area. As a result, preservatives are not needed to inhibit bacteria—this not only saves costs but also aligns better with the modern pursuit of healthy living.