Shangqi Tofu Skin

Shangqi Tofu Skin

　　Shangqi tofu skin, a specialty of Guizhou, is produced in Shangqi Town, Zunyi County. With a history of over 100 years, it is a uniquely flavored local delicacy among soy products. This is a fermented soy product. The tofu skin is brownish in color, has a chewy texture, and though it has a pungent smell, it boasts a distinctive aroma. It can be eaten without any further processing, sliced and served cold in a salad, or soaked to soften or deep-fried until semi-puffed and then stir-fried with meat.

　　 Production Process: Slice the tofu, then evenly coat it with plant ash (either tung shell ash or buckwheat stalk ash), allowing it to absorb moisture and undergo "alkaline hydrolysis" to promote natural fermentation. After a few days, wash it clean, lay the slices flat on bamboo mats, and slowly dry them over charcoal with low heat. Once a skin forms on both sides, transfer the slices into hot soybean curd-making pit water to soften. Bundle them together, place in a bamboo basket, cover with cotton batting or other insulation and moisture-retention materials, and light a small fire underneath. Allow natural fermentation for 2–3 days until the color turns dark brown, soft, and oily. Sprinkle with salt and ground Sichuan peppercorn, then dry with low heat until the moisture is gone.

　　 Eating Methods: Shangqi tofu skin is an excellent choice to accompany drinks or meals, as well as for picnics and travel. It can be enjoyed in various ways: eaten cold, its chewy texture stimulates saliva production; mixed in salads, sliced and combined with stir-fried green and red bell peppers for a rich flavor that pairs well with rice; deep-fried, becoming golden yellow, crispy, and refreshing, ideal with alcohol; or stir-fried, soaked to soften and cooked with meat—the contrast of flavors creates a delicious taste.