Guilin Fermented Tofu

Guilin Fermented Tofu

Guilin Fermented Tofu is a protected geographical indication product.

　　Produced by Guilin Fermented Tofu Factory and five other enterprises, with an annual output of about 100 million pieces. It is one of Guilin’s “Three Treasures.”

　　 Guilin Fermented Tofu has a unique production method: high-quality soybeans are used to make firm tofu, which is then drained of moisture and cut into inch-sized square blocks before being placed in a fermentation chamber. Once yellowish-white mold (fuzz) grows on all six sides of the blocks, it is mixed with Sanhua wine, salt, and other spices, then placed in jars or pots to marinate. After 1–2 days, premium rice wine is poured over the blocks to fully submerge them, and they are sealed and stored in a cool, dry place for 4–6 months until ready. The finished fermented tofu comes in inch-sized square pieces about 6 mm thick, with a gelatinous, translucent surface, a bright yellow hue, and an incredibly fragrant aroma. There are many ways to enjoy it: locals eat it with congee or steamed buns as a condiment. More commonly, it is used as a seasoning—such as in cold tofu salad, glass noodles, Chinese toon shoots, steamed duck, braised dog meat (also called “red-cooked earth goat”), or lychee taro braised pork belly—all of which are signature Guilin dishes when paired with Guilin Fermented Tofu.

　　 Thanks to its distinctive and delightful color, aroma, taste, and appearance, it is a favorite local specialty among tourists. The Huaqiao brand fermented tofu won the National Silver Award for Quality Food twice, in 1983 and 1988, the Gold Award at China’s First Food Expo in 1988, and the Gold Award at the Second Beijing International Expo in 1991. The Xiangshan brand fermented tofu received awards for quality products from the Ministry of Light Industry and Guangxi in 1987 and 1988, respectively.

　　 Guilin Fermented Tofu is primarily made from soybeans and comes in two varieties: five-spice fermented tofu and chili fermented tofu. It is known for its thin skin, tender texture, delicate consistency, delicious flavor, and a perfect balance of spice with sweetness, sweetness with fragrance, and fragrance with the complex aromatic blend of Sichuan peppercorns, cassia tincture, star anise, mashed garlic, and Sanhua wine—making it truly an endless delight. On hot summer days or when recovering from illness, eating fermented tofu congee can stimulate the appetite. When visiting Guilin, - even asked the staff to buy some for him to try after hearing that Guilin Fermented Tofu was a famous local specialty of Guangxi. With a long history, Qing Dynasty poet Yuan Mei praised it in his book "Suiyuan Shidan" (The Recipe Book of the Sui Garden), saying: “The white fermented tofu of Guangxi is the best.” It is now hailed as the “finest of fermented tofu,” selling well both domestically and abroad, especially popular among compatriots in Hong Kong, Macao, Japan, and Southeast Asia.

　　 Guilin Fermented Tofu is a representative of white fermented tofu. As early as the Song Dynasty, Guilin’s fermented tofu was already very famous. With a long history and great renown, it is one of the traditional specialties and “Three Treasures of Guilin.”

　　 The production process of Guilin Fermented Tofu is meticulous and rigorous—from grinding the soybean milk and filtering to shaping, pressing dry, and fermenting—each step involves carefully selected ingredients. The resulting tofu blocks are small, with a fine, smooth, and soft texture, an orange-yellow transparent surface, a delicious and uniquely fragrant taste, and rich nutrition. It helps whet the appetite and aids digestion, making it a common food item as well as a cooking ingredient. Guilin Fermented Tofu falls into two main categories: chili fermented tofu and five-spice fermented tofu. It pairs wonderfully with suckling pig, braised pork, dog meat, red-braised pork, or steamed chicken, infusing them with rich aroma. When used in cold tofu salad, preserved eggs, Chinese toon shoots, or bamboo shoots, it offers an even more distinctive and unforgettable flavor.

　　 In May 1937, at the National Handicraft Products Exhibition held in Shanghai, Guilin Fermented Tofu received special acclaim for its exceptional shape, color, aroma, and taste, which led to booming sales both domestically and abroad. In 1983, it was again named a National Quality Food Product. White fermented tofu gained fame overseas and became popular among people in Hong Kong, Macao, Southeast Asia, and Japan.

　　 The predecessor of Guilin Fermented Tofu Factory in Guangxi was a cooperative formed in 1956 by traditional workshops in Guilin that produced fermented tofu, tofu skin, and chili sauce. It officially became a state-owned enterprise in 1958 and has a history of nearly 50 years. Over the years, through the hard work of several generations, it has created Guangxi’s famous brand and the well-known trademark “Huaqiao” (Flower Bridge) brand Guilin Fermented Tofu, as well as the “Xiangshan” (Elephant Mountain) brand round branch tofu skin—two flagship products of Guilin.

　　 Both the “Huaqiao” brand Guilin Fermented Tofu and the “Xiangshan” brand round branch tofu skin are traditional foods of old Guilin, especially loved by the common people, who often give them as precious local specialty gifts to family and friends.

　　 These foods originate from the common folk and benefit the common folk. Although many towns and villages across Greater Guilin produce fermented tofu and tofu skin, there is significant variation in quality. Especially with fermented tofu, differences in ingredients, environment, hygiene, tools, and methods lead to varying results. During fermentation, contamination by stray microbes can further alter taste and appearance, and may even pose health risks. The same applies to tofu skin production, where differences are especially notable during the drying and shaping stage. Most small workshops use sun drying, which can lead to environmental contamination and product defects. Therefore, producing high-quality and safe fermented tofu and tofu skin is no simple task.

　　 Guilin Fermented Tofu Factory exports the Huaqiao brand fermented tofu and Xiangshan brand tofu skin. Since 1981, these products have continuously won the National Silver Award for Quality Products and various honors following evaluations by the National Quality Inspection Center. In 2002, due to the need for business expansion, the entire factory relocated to Guilin West City Economic Development Zone. Seizing the opportunity of the new plant construction, the factory strictly implemented Order No. 20 of the General Administration of Quality Supervision, Inspection and Quarantine, introducing the ISO9001:2000 international quality management system for comprehensive management. At the same time, substantial investment was made to implement these systems in key areas such as environment, hygiene, and inspection—especially food safety and hygiene. Hardware facilities were significantly upgraded to ensure effective food safety control. The production site, processing standards, and quality inspections all meet requirements to pass safety tests at all levels. The factory successfully obtained registration and certification as an export food production enterprise under national health standards.