Lingui Fermented Tofu

Lingui Fermented Tofu

　　According to local chronicles, it has been produced in Hengshan Village, Sitang Township, Lingui County since the late Song Dynasty, and became popular during the Qianlong era of the Qing Dynasty. Lingui fermented tofu boasts a golden-yellow hue, thin and delicate skin, a rich and mellow taste, and is refreshing to the palate. It stimulates the appetite and is highly nutritious. Used as a condiment or side dish, it is an indispensable part of the villagers’ daily meals. The product enjoys a great reputation in the Guilin area, where villagers use it to entertain relatives and friends or give as gifts to loved ones, exuding a deep sense of hometown warmth.

　　In modern times, “Hengshan Fermented Tofu” has gone through hundreds of years of production experience, with its techniques becoming increasingly refined while maintaining its original unique flavor. However, due to various reasons, under the backdrop of a market economy, the spread and development of these skills were restricted. Now, with growing awareness of intangible cultural heritage, the villagers have revitalized their craft, bringing back its former glory and entering the market with a fresh new look, winning widespread favor among customers.

　　In recent years, the “Hengshan Fermented Tofu Production Technique Association” has been established, greatly promoting family workshop production. With the introduction of investment, trademarks such as “Xiabian Village,” “Qingheng,” and “Hengmou” have been registered. Production scale has expanded, output has increased, and quality has been ensured — from an original annual output of just tens of thousands of bottles to now over 5 million bottles per year. The product sells well across the country and has even gone abroad, finding markets in Southeast Asia.