Guangzhou fermented red bean curd peanuts

Guangzhou fermented red bean curd peanuts

　　Fermented red bean curd peanuts are a specialty of Guangdong Province, first created by a blind man named "Blind De" in Guangzhou during the late Qing Dynasty. Fermented red bean curd, also known as red fermented tofu, is a distinctive Chinese product made by fermenting tofu with red yeast rice, known for its appetizing and unique flavor. Blind De lived on Duobao Lane in Xiguan, Guangzhou (the predecessor of today’s Duobao Road). Originally a chef, he once was frying fried oil pastry (油角) when his wife accidentally dropped a sweet glutinous rice ball (煎堆) into the hot oil. Splattering oil hit his eyes, causing blindness. Despite his loss of sight, Blind De went on to create “fermented red bean curd peanuts,” which became famous for their rich, savory, and crispy taste. The snack quickly rose to fame across southern Guangdong and became highly prized. From then on, many blind people in Xiguan made a living selling fermented red bean curd peanuts. The practice of flavoring with fermented red bean curd also became popular in Xiguan’s culinary scene, leading to the creation of other famous local snacks such as salted fried cakes, chicken biscuits, and crispy sesame candies.

　　In Guangzhou, peanuts are commonly referred to as “peanut meat,” and thus fermented red bean curd peanuts are called “fermented red bean curd meat.” In the old days, it was common to hear blind street vendors in Guangzhou calling out: “Crispy and crunchy, fermented red bean curd meat!” Fermented red bean curd peanuts have become a unique delight of southern Guangdong and a cherished specialty of Lingnan cuisine.