Oil-marinated fermented bean curd

Oil-marinated fermented bean curd

　　Yuxi oil-marinated fermented bean curd is said to have originated during the Ming and Qing dynasties. At that time, every household in the region made it as a daily condiment or as a gift for relatives and friends from other places. Later, it developed into a small-scale commercial product. The production of oil-marinated fermented bean curd primarily uses stinky tofu made from soybeans, which must be fine in texture, uniformly shaped, and consistent in thickness. The stinky tofu is sun-dried to remove surface moisture, then categorized by varying levels of saltiness or richness. It is soaked in an appropriate amount of grain liquor, then coated with layers of white sugar, refined salt, chili, high-quality star anise, and ground Sichuan pepper, and finally infused with premium refined vegetable oil. Yuxi oil-marinated fermented bean curd is highly popular both within and outside the province for its excellent color, aroma, 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.