Guilin Fermented Tofu

Guilin Fermented Tofu

　　Guilin fermented tofu is primarily made from soybeans and comes in two varieties: five-spice fermented tofu and chili fermented tofu. It is characterized by its thin skin, tender texture, delicate consistency, and delicious flavor. The spiciness is balanced with sweetness, the sweetness carries a fragrant aroma, and within the fragrance, one can discern the complex blend of Sichuan peppercorns, osmanthus wine, star anise, mashed garlic, and Sanhua wine—truly an endless taste experience. In the sweltering heat of summer or when recovering from illness, eating some fermented tofu with congee can stimulate one’s appetite. When Zhou Enlai visited Guilin, he learned that Guilin fermented tofu was a famous local specialty and specifically asked the staff to buy some for him to try. Guilin fermented tofu has a long history. The 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.” Now it is hailed as “the finest among fermented tofu” and is sold both domestically and internationally, particularly popular among compatriots in Hong Kong and Macau, as well as people in Japan and Southeast Asia. (Guilin)

　　　　Guilin fermented tofu is the representative of white fermented tofu. As early as the Song Dynasty, Guilin’s fermented tofu was already well known. With a long history and great renown, it is one of the traditional specialties known as the “Three Treasures of Guilin.” The production process of Guilin fermented tofu is meticulous and rigorous—from grinding the soybeans, filtering, shaping, pressing dry, to fermentation—each step follows a precise method, and the selection of ingredients is also very particular. The resulting tofu blocks are small, with a smooth, soft, and delicate texture, an orange-yellow transparent surface, a uniquely delicious and fragrant taste, rich nutrition, and the ability to stimulate appetite and aid digestion. It is a commonly used food item as well as a cooking ingredient. It pairs excellently with dishes such as suckling pig, Dongpo pork, dog meat, red-braised pork, and steamed chicken, adding an aromatic touch. It also brings out unique flavors when used in cold dishes like tofu, preserved eggs, Chinese toon shoots, and bamboo shoots, leaving a memorable aftertaste. White fermented tofu enjoys international fame and is popular in Hong Kong, Macau, Southeast Asia, and Japan. Guilin fermented tofu comes in many varieties and has a long history—it has been renowned for over 200 years. There are two main types: chili fermented tofu and five-spice fermented tofu. Though made using the same method, they differ in seasoning. It is also an excellent condiment. Famous Guilin dishes such as suckling pig, goat meat, and Dongpo pork use fermented tofu as a seasoning, giving them a rich and delicious flavor. Dipping roasted pork or steamed chicken in Guilin fermented tofu brings out a uniquely enduring taste.