Red tofu

Red tofu

　　Red tofu is produced in all counties of the city, but the most famous comes from Shangyuan Guan Town in Chenggu County. It is made from high-quality soybeans formed into tofu blocks, cut into one-inch cubes, and fermented at a constant temperature. The cubes are then marinated and pickled with 19 seasonings including salt, Sichuan peppercorn, star anise, cinnamon, galangal, and cardamom, before being air-dried. Next, they are mixed with strong aromatic liquor and chili paste, sealed in jars, and buried underground. The natural ground temperature regulates the fermentation inside the jars, facilitating a secondary fermentation process. The tofu is then aged for three years. It has an jujube-red exterior and an apricot-yellow interior. It is known for being soft, delicate, salty and spicy, with a rich aftertaste, fragrant and refreshing flavor, and a long-lasting finish. In the 1981 National Seasoning Products Competition, it was ranked third in its category.