Yuxi Oil-Marinated Fermented Tofu

Yuxi Oil-Marinated Fermented Tofu

　　Yuxi Oil-Marinated Fermented Tofu　　Legend has it that Yuxi Oil-Marinated Fermented Tofu was first made during the Ming and Qing dynasties. At that time, almost every household in the region made it as a preserved vegetable for home use or as a gift to relatives and friends living elsewhere. Later, it developed into small-scale commercial production. The fermentation process mainly uses stinky tofu made from soybeans, which must be fine in texture, evenly shaped, and of consistent thickness. The stinky tofu is sun-dried to remove surface moisture and categorized by varying degrees of saltiness or richness. It is then marinated in an appropriate amount of grain-based liquor. Additional ingredients such as white sugar, refined salt, chili peppers, high-quality star anise, and ground Sichuan peppercorns are layered onto the surface, along with refined cooking oil. The final product is cured to become Yuxi Oil-Marinated Fermented Tofu. It has gained widespread popularity across the province and beyond for its appealing color, fragrance, and taste, and is even exported as far as Beijing. In 1982, it was awarded the title of “Excellent Product” by Yunnan Province’s Commercial System.