Zhongzhou Fermented Tofu

Zhongzhou Fermented Tofu

Zhongzhou fermented tofu is a protected geographical indication product.

Zhongzhou fermented tofu is a geographical indication certification trademark.

　　Zhongzhou fermented tofu originated in the Tang Dynasty, flourished in the Qing Dynasty, and has remained popular for over a thousand years. Made from high-quality soybeans and soaked in a brine solution infused with liquor along with dozens of precious Chinese medicinal herbs and spices using a traditional and unique process, Zhongzhou fermented tofu is meticulously crafted. The strain of mold used in Zhongzhou tofu is derived from a mold room that has been in use since the 12th year of the Yongzheng reign in the Qing Dynasty, and its enzymatic diversity and decomposition ability are unique nationwide. The spice formula has been passed down through ancestral secret recipes, carefully prepared with dozens of Chinese medicinal herbs and natural spices. The production process combines traditional and modern techniques to achieve scaled, assembly-line manufacturing.

　　 Zhongzhou fermented tofu is known for its pure texture, delicate flavor, pleasant aroma, delicious taste, and long-lasting aftertaste, making it truly distinctive in China. It is also highly nutritious, invigorating the spleen and stimulating the appetite. When sealed and stored for a long time, it does not spoil and actually becomes more flavorful. In 1924, “Zhongzhou Fermented Tofu” was named a specialty product at the National Handicrafts Exhibition held in Beiping (Beijing); in 1958, it was recognized as a national famous local specialty by the Ministry of Commerce; in 1988, it won the gold award at the First China Food Expo; in 2001, it received certification as a “Famous Chinese Specialty” and was honored as a “Famous Brand Product at the China International Agricultural Fair.” Its registered trademark “Shibaozhai” was among the first batch of trademarks recognized as “Famous Trademarks” by the Chongqing Administration for Industry and Commerce.