Wang Zhihe Fermented Tofu

Wang Zhihe Fermented Tofu

　　Wang Zhihe Fermented Tofu has been around for about 130 years since its inception. Wang Zhihe was originally a scholar from Anhui. In the eighth year of the Kangxi reign during the Qing Dynasty (1669), he came to the capital to take the imperial examinations but failed and remained in the city. To make a living, he started selling tofu while also studying diligently in preparation for the next exam. One hot summer day, he made too much tofu and couldn’t sell it all. Worried that it would spoil, he cut the leftover tofu into small square pieces, seasoned them with salt, Sichuan peppercorns, and other spices, and put them in a small jar to pickle. After that, he stopped making tofu for the summer and focused solely on his studies. As time passed, he gradually forgot about the jar.

　　When the weather turned cooler in the autumn, he resumed his tofu business and suddenly remembered the jar. When he opened it, a strong, pungent smell hit him. Upon closer inspection, he found the tofu had turned bluish-green. Though tempted to throw it away, he decided to try a piece. To his surprise, it had a unique and surprisingly delicious flavor. He then shared it with neighbors, and everyone who tried it found it remarkably tasty.

　　Later, Wang Zhihe repeatedly failed the exams, so he dedicated himself to making and selling the “stinky tofu.” By the late Qing Dynasty, it had made its way into the imperial kitchen and became a regular side dish for Empress Dowager Cixi. She even gave it the name “Qingfang” (Green Cube), greatly enhancing its prestige. Sun Jianai, the top scholar of the late Qing Dynasty, composed two acrostic couplets for it: one read, “Delicious flavors reach a thousand miles, nourishing the heart with nature’s secret,” and the other, “Sauce blends with dragon scrolls to season peonies, gardens of chicken feet bloom with lotus charm,” which, when read vertically from the first characters of each line, spelled out “Wang Zhihe Sauce Garden.”

　　Tests have shown that 100 grams of Wang Zhihe Fermented Tofu contains enough amino acids to meet an adult's daily requirement. It also has higher levels of calcium, iron, and zinc than most foods, along with vitamins B1 and B2, making it highly nutritious.