Tangchang Fermented Tofu

Tangchang Fermented Tofu

Tangchang Fermented Tofu is a protected geographical indication product.

　　The historic cultural town of Tangchang, with a history of 300 years, is renowned both within and outside Sichuan for producing Tangchang Fermented Tofu, hailed as “a unique delicacy of Sichuan.” Tangchang Tofu Factory uses spring water from the “Gaoxiang Ancient Well” in Tangchang to soak and grind soybeans. The exquisitely processed “Tangqiao” fermented tofu inherits the traditional flavor of the former factory’s “Tangqiao Brand Tangchang Fermented Tofu.” It boasts a mellow aroma, delicate texture, melts in the mouth, is highly nutritious, stimulates appetite, and aids digestion. With its glossy color, savory and sweet taste, and well-balanced saltiness, it is not only loved by locals in Sichuan but is also a must-bring local specialty when visiting relatives and friends.

　　Production Process: Soybeans are selected and cleaned, then soaked for about 10 hours before being ground and filtered to extract the soy milk. After removing all soybean residue, the milk is coagulated, evenly pressed, and made into tofu curds. The tofu curds are cut into pieces and placed in an environment with suitable temperature for fermentation, during which mold is introduced. The moisture-drained tofu curds are then mixed with a small amount of salt and spices, sealed in tanks, and fermented for eight months. After the first opening to drain the permeated liquid, they are re-sealed and fermented for another four months before being packaged for sale. This fermentation technique not only prevents bacterial contamination but also saves significant labor and resources. It is not limited by seasonal or climatic factors and improves product quality.

　　It has a delicious taste, delicate and smooth texture, fragrant and sweet aftertaste, and stimulates appetite, enjoying a high reputation.

　　Legend has it that in the late Qing Dynasty, a provincial governor in Chengdu suffered from malaria and lost his appetite. One of his aides, while visiting his cousin’s home in Tangchang Township, Dayi, brought back a small oil jar of homemade fermented tofu. The fragrant and tasty tofu aroused the governor’s appetite, and he began eating more. Within two days, his bitterness faded, his appetite returned, and his condition improved. When asked why the tofu was so delicious, the aide explained that this type of tofu is dried thoroughly, salted, sun-dried or air-dried, pan-toasted, and mixed with aged broad bean paste, chili, and aged rapeseed oil, then sealed for a year before consumption. The governor, eager to eat more, asked the aide to invite the cousin’s wife, Aunt Tan, to make the tofu in the government residence. However, Aunt Tan’s tofu in Chengdu never tasted as good as the one from Tangchang. Upon inquiry, she believed the difference might be the water used to grind the tofu. Her courtyard had a well with clear, sweet water that even had a hint of chrysanthemum fragrance, producing tofu that was delicate, tender, and soft. The governor agreed and provided Aunt Tan with funds to make tofu at home and send it to him. From then on, whenever the governor hosted guests, aside from various meat dishes, he would always serve a dish of fermented tofu, which received praise from all. As more people came to buy the tofu directly from Aunt Tan, she hired assistants and opened a small workshop dedicated to making fermented tofu, officially branding it “Tanji Tangchang Fermented Tofu.” For over 100 years, Tangchang Fermented Tofu has remained a famous local specialty of Dayi County.

　　The production area of Tangchang Fermented Tofu includes the administrative regions of 12 towns in Dayi County, Sichuan Province: Anren Town, Wangsi Town, Jinyuan Town, Yuelai Town, Dongchang Town, Suchang Town, Hanchang Town, Shaqi Town, Shangan Town, Xinchang Town, Sancha Town, and Caichang Town.