Chinese Cabbage Fermented Tofu

Chinese Cabbage Fermented Tofu

　　Chinese Cabbage Fermented Tofu is another specialty product of Pujiang. According to the county annals of Pujiang, as early as the Guangxu period of the Qing Dynasty, making Chinese Cabbage Fermented Tofu was a common traditional practice among the local people. This fermented tofu is made from locally sourced high-quality green ecological soybeans, Chinese cabbage, and clear well water using traditional stone-grinding techniques. Each piece of red tofu is wrapped in specially pickled Chinese cabbage leaves on the outside, not only highlighting the delicious flavor of the pickled cabbage but also offering a unique spicy taste. The fresh spiciness blends together, combining characteristics of both fermented tofu and pickled vegetables. It has a bright reddish exterior, tender and oily texture, and an apricot-yellow interior. Upon opening, it releases a rich and aromatic fragrance. When tasted, it is soft and delicious, smooth without any grittiness, with a balanced mix of numb, spicy, salty, and savory flavors that instantly whet the appetite. A small dish of this tofu is more than enough to accompany a meal and leaves a lingering aftertaste.