Anzhou Fermented Tofu

Anzhou Fermented Tofu

　　Anzhou Fermented Tofu has a history of over a thousand years in production and is one of China’s unique fermented food products. Historical records show that as early as the 5th century during the Wei Dynasty, ancient texts documented the production techniques of fermented tofu. By the Ming Dynasty, China was already producing fermented tofu on a large scale, and today it has evolved into a fermented food product made with modern techniques. Anzhou Red Fermented Tofu undergoes nearly thirty processes from ingredient selection to final product. From selecting the beans and soaking them, to boiling the tofu, everything is crafted according to time-honored family methods, making the process extremely meticulous. After the tofu is placed in jars, it continues to mature for several months before it can be opened and enjoyed—making it one of the most traditional types of fermented tofu. The surface of the red fermented tofu is naturally red, with a yellowish-white cross-section, offering a rich and mellow taste and a unique flavor. In addition to being served as a condiment, it is often used as a cooking seasoning. It is also rich in protein, and high-quality products are characterized by their vibrant color, neat shape, fine texture, and absence of off-odors.

　　Fermented tofu is rich in zinc and B vitamins. Regular consumption not only supplements vitamin B12 but can also help prevent senile dementia. The protein content in fermented tofu is twice that of tofu, and it is highly digestible and absorbable, hence it is referred to as “Oriental cheese.” Fermented tofu is rich in plant-based protein, which is broken down into various amino acids through fermentation and can be directly digested and absorbed. It also produces substances such as yeast, which can strengthen the spleen and stomach, stimulate appetite, and aid digestion.