Bijie Stinky Tofu Jerky

Bijie Stinky Tofu Jerky

　　　Bijie stinky tofu jerky has over 100 years of production history. Legend has it that during the Daoguang reign of the Qing Dynasty, a tofu workshop in Bijie County once made more tofu than it could sell in a day. To prevent mice from getting to it, the shop owner stored the leftover tofu in several wooden cabinets. The next day, when retrieving the tofu, one cabinet was forgotten and the tofu inside was not taken out. When it was finally retrieved on the third day, the tofu had grown mold and developed a hairy appearance, but it also emitted a unique fragrance. Unwilling to throw it away, the owner coated it with salt, roasted it over charcoal, and put it up for sale. Due to its distinctive flavor, it sold out quickly. This is how Bijie’s “stinky tofu jerky” came to be.

　　The production process begins with filtering freshly ground soy milk, coagulating it into soybean curd, and then draining off the clear water. The curd is wrapped in small white cloths to form rectangular blocks about eight centimeters wide and two centimeters thick. These are placed flat on wooden boards and pressed with additional boards and stones to squeeze out excess moisture. The cloth is then removed, and salt is applied. Five pieces are stacked together and left to sit for two hours to allow the salt to penetrate the tofu. Prepared wooden cabinets are lined with straw at the bottom, and layers of tofu jerky are alternated with layers of straw—typically four layers in total. After stacking, the cabinet is covered. The room temperature should be kept around 25 degrees Celsius. After three days, the tofu is taken out, roasted over charcoal, and is then ready for market. Though called “stinky tofu jerky,” it actually isn’t smelly—in fact, it boasts a unique aroma. This tofu jerky is tender, delicate, and crispy in texture, offering a refreshing taste. When paired with seasonings such as chili, Sichuan pepper, and salt, its flavor becomes even more delicious. It is rich in beneficial nutrients including protein, fat, sugar, calcium, iron, and vitamins.