Mouding Fermented Tofu

Mouding Fermented Tofu

Mouding Fermented Tofu is a geographical indication protected product.

Mouding Fermented Tofu is a geographical indication certification trademark.

　　Mouding Fermented Tofu is a traditional specialty product of Mouding County. Its long history, traditional craftsmanship, unique fermentation strains, excellent water quality, and exceptional climatic conditions have endowed it with a bright red, oily luster, a delicate and tender texture upon eating, and a lingering fragrance in the mouth after consumption. It also boasts high levels of amino acid nitrogen nutrition indicators. Once Mouding Fermented Tofu leaves Mouding, it cannot be replicated elsewhere—it is a precious resource and wealth bestowed upon the people of Mouding by nature.

　　In the early days, tofu in Mouding was popular in streets, markets, and village lanes, made under the flickering light of pine torches and the grinding of stone mills, and matured using the ancient well left by ancestors—Shiyang Well.

　　In 1953, the county trade company built the Mouding County Food Processing Factory at the east street entrance of Mouding County town, mainly producing pickled vegetables and tofu to supply the county-level government canteens. In 1956, the Mouding County Food Processing Factory relocated to Miaojue Nunnery outside the east gate, manufacturing biscuits, candies, fresh tofu, and pickled tofu.

　　Starting in 1958, the food processing factory processed 110 kilograms of dried moldy tofu from every 100 kilograms of soybeans as a standard, outsourcing the production to Shijiucun Production Brigade, and then using clay jars to pickle it into wine fermented tofu at the factory, with an annual output of about 3 to 5 tons. In the winter of 1964, the food processing factory began experimenting with raw fragrant oil for fermenting tofu, achieving an annual output of about 2.6 tons. In 1966, the formula was improved by switching from raw fragrant oil to cooked fragrant oil, enhancing the product’s aroma. The craftsmanship and formula of Mouding Fermented Tofu relied for many years on the experience and estimation of technical workers, resulting in unstable quality. In 1982, the food factory sent technical personnel several times to South China Institute of Technology in Guangdong, Kunming, and other places for full-time study in food processing and inspection technology. A laboratory was established at the factory, where precise calculations led to improved conclusions. At the same time, the right to process fresh tofu was reclaimed, and the factory began producing it in-house.

　　On August 30, 1986, the Mouding County Food Processing Factory registered the “Jingsong” brand fermented tofu trademark with the National Trademark Bureau.

　　In 1987, the food processing factory invested 300,000 yuan, acquired 11 acres of land next to Nanshan Park in the county, and built new factories, warehouses, and underground fermentation workshops. Equipment such as a sand wheel pulping machine, separator, and cooking tank were purchased from Harbin, marking the start of scaled production. To improve product quality, the factory switched from clay jar pickling to glass bottle pickling, gradually enhancing the product’s quality and reaching an annual output of 170 tons, with products sold across the province and beyond. Over the years, the “Jingsong” brand fermented tofu produced by the Mouding County Food Processing Factory won numerous honors and awards year after year. In 1994, it was named the “Most Favorite Product of Women and Children Nationwide” by the China Women’s News, Consumer Times, and China Social Economic Survey Research Center. In 1996, it won the Gold Award at the Third China Science and Technology Quality Products Expo.

　　To expand production capacity, the food processing factory helped筹建 Tiantai Food Processing Factory in Juntun Township in 1992, training technical workers and guiding production.

　　In 1998, due to the existing mechanism being unable to meet the demands of the socialist market economy, the Mouding Food Processing Factory underwent restructuring and ceased production.

　　The Current Development Status of Mouding Fermented Tofu: In 2003, the 10th Congress of Mouding County proposed building a “Hometown of Famous Fermented Tofu” and strengthening the Mouding Oil Fermented Tofu brand. In 2004, the Mouding County Party Committee and government formulated the “Opinions on Accelerating the Development of County Characteristic Economy,” listing oil fermented tofu as one of the three major characteristic industries of Mouding County. In 2005, the county party committee specifically studied the “Development Issues of Mouding Oil Fermented Tofu Industry.” In 2006, the county party committee and government included the development of the “Mouding Oil Fermented Tofu” industry in the “11th Five-Year Plan for National Economic and Social Development of Mouding County,” proposing to strengthen the “Mouding Oil Fermented Tofu” brand, promote it nationwide, and make it a household-name premium specialty product. Since then, Mouding fermented tofu processing enterprises have sprung up vigorously. The Mouding County Fermented Tofu Industry Association was established, with 11 current enterprise members.

　　Mouding Fermented Tofu

　　 Mouding County Fermented Tofu Industry Association

　　 9132397

　　 Fermented Tofu