Wutongqiao Mucor

Wutongqiao Mucor

　　"Furu" (fermented tofu), affectionately called "tofu fish" by locals in Wutongqiao, began large-scale production here during the Tongzhi era of the Qing Dynasty. The Dechangyuan Sauce Workshop was the largest producer of fermented tofu at the time. After years of meticulous research and repeated testing, significant improvements were made to both ingredients and production techniques. First, only small soybeans grown on salt- and alkali-free mountain land in the Hexi area must be used; second, the beans must be soaked in water from a cool well and finely ground; third, the mucor mycelium must grow thick and fluffy like goose down; fourth, the liquor used must be Xiba rice wine, and the spices must be carefully selected; fifth, large jars are used for storage and small jars for sale. As a result, Dechangyuan fermented tofu stood out along the Yangtze River, becoming a delicious side dish suitable for all ages, and Zhugen Tan and Xiba also became bustling hubs for merchants along the river.

Speaking of Wutongqiao’s fermented tofu, one cannot fail to mention “China’s Wutongqiao Mucor.” This is a natural microbial mold nurtured by the area’s unique geographical and climatic conditions. This mold has a particularly rich fragrance and is edible, resembling the downy fluff of a young goose. The fluff grows upright on the fermented tofu blocks, unbranched, with individual strands measuring about 8–10 cm in length, and up to 12 cm at their longest. This mold was first discovered in 1938 by a group of senior scientists from the China Huanghai Chemical Industry Research Society at the “Dechangyuan” workshop, where it was named “China’s Wutongqiao Mucor.” A paper authored by Fang Xingnai and Xiao Yonglan was published in the fourth issue of that year’s magazine, causing a sensation in the global microbiology community. Wutongqiao Dechangyuan fermented tofu stepped onto the international stage and was referred to by foreigners as “Chinese butter.” After the founding of the People’s Republic of China, the Chinese Academy of Sciences renamed it the “AS3-25 Standard Mucor,” making it the industry-standard strain for fermented tofu production.

After the liberation, the public-private partnership led to the expansion of Dechangyuan’s scale, increased production, and more stable quality. In January 1958, it participated in the “National Light Industry Food Exhibition” and was named an “Sichuan Specialty” by the Ministry of Commerce. In 1987, it was awarded the titles of High-Quality Product by the Sichuan Provincial Department of Commerce and the Ministry of Commerce. In 1991, it won the Silver Award at China’s First Food Expo and the Gold Award at the First Bashu Food Festival.