Lunan Oil Fermented Tofu

Lunan Oil Fermented Tofu

　　The production of Lunan marinated tofu is said to have a history of over a hundred years. Its main ingredient is stinky tofu made from soybeans, supplemented with star anise, chili peppers, fennel, and other seasonings, along with a certain amount of grain liquor, all carefully pickled together. It features a red-yellow color, a spicy-sweet flavor, a delicate texture with no grittiness, making it a great accompaniment to meals.

　　Lunan oil fermented tofu is a specialty of Shilin County, Kunming City, Yunnan Province. It boasts a bright and appealing red-yellow hue, a sweet aftertaste, a delicate texture that melts in your mouth, and a fragrant, delicious taste. It ranks among the top pickled vegetables in Yunnan Province.

　　The landscape of Shilin is serene and picturesque. Lunan oil fermented tofu has a history of over two hundred years. Originating from Heilongtan within the county and flowing through the area, the Ba River provides clear and sweet water. Tofu made with this water is of excellent quality and has a unique flavor. Using high-quality tofu and adhering to traditional production techniques, combined with a carefully crafted recipe and natural fermentation, the resulting oil fermented tofu is neatly shaped, red-yellow in color, delicate yet elastic, deliciously tasty, and truly a superior condiment that excels in color, aroma, and flavor. It stimulates appetite, aids digestion, and remains satisfying even with frequent consumption. Loved by people of all ethnicities, it is also a bestseller in cities such as Beijing, Shanghai, Guangdong, Hunan, Sichuan, and Guizhou.