Jiajiang Fermented Tofu

Jiajiang Fermented Tofu

　　Jiajiang Fermented Tofu is one of the renowned local specialties of Sichuan Province, boasting a history of more than 120 years. It is known for its rich fragrance, balanced saltiness, tender and tasty texture, high nutrition, and fine, melt-in-your-mouth consistency. Adding a proper amount of fermented tofu juice when preparing steamed or braised pork, beef, or lamb gives it an exceptional flavor, making it an excellent accompaniment to meals.

　　A Sichuan specialty—Jiajiang Fermented Tofu—is produced in Jiajiang County, Sichuan, and has a long-standing history. Made from carefully selected high-quality soybeans, the beans are ground, filtered, shaped into blocks, dried, and fermented. Then, a variety of precious Chinese medicinal herbs and specially prepared spices are mixed in, placed in jars, and soaked in premium distilled liquor before being sealed and fermented. The resulting fermented tofu is soft and smooth, with a delicate texture that melts away, and contains various amino acids and esters. It is an appetizing food that also makes a great gift for family and friends.

　　 Specialty Culture: The founder of Jiajiang Fermented Tofu, Zou Sanhe, finally developed the fermentation method for fermented tofu in the winter of 1859 after dedicated research. Each production step was meticulously executed, with special attention given to the composition and application of spices—all selected from premium ingredients such as “An Gui” (imported from Vietnam), “Qing Jiao” (Sichuan pepper from Qingxi Township, Hanyuan County), and costus root. After being sealed in jars and aged for a year, the product is opened for consumption. It boasts a fragrant, delicious taste, a delicate melt-in-the-mouth texture, and a long-lasting aftertaste, quickly gaining popularity and often selling out. Thus, using the name “Zou Sanhe,” a storefront workshop was rented outside the west gate of Jiajiang to expand production. Zou Sanhe placed great importance on product quality—any spoiled batches were discarded rather than sold as substandard goods. As a result, it soon became a well-known local specialty in Jiajiang County. In 1926 (the 15th year of the Republic of China), it was listed as a Sichuan provincial specialty. In 1979, it was awarded the title of Sichuan Provincial Quality Product, and in 1981, it was further recognized as a Quality Product by the Ministry of Commerce. The product sells well nationwide and is famous both at home and abroad.

　　 Specialty Benefits: Due to its high nutritional value, fermented tofu is often referred to as the “Oriental Cheese.” Jiajiang Fermented Tofu is rich in protein, carbohydrates, unsaturated fatty acids, minerals (such as calcium, phosphorus, and iron), eight essential amino acids that the human body cannot synthesize, carotene, and various vitamins. It has health benefits such as strengthening the spleen, improving digestion, moisturizing dryness, and eliminating dampness. Regular consumption may help prevent and treat conditions like high blood pressure, arteriosclerosis, and rheumatism.