Nanqiao Fermented Tofu

Nanqiao Fermented Tofu

　　Shanghai Snack: Nanqiao Imperial-Grade Fermented Tofu Legend has it that in the third year of the Tongzhi reign during the Qing Dynasty (1864 AD), a businessman surnamed Xiao from Haiyan, Zhejiang, came to Dong Street in Nanqiao Town, Fengxian County, to open a soy sauce workshop, where he also produced fermented tofu. The products were sold by the Dingfeng Sauce Shop. At that time, there was a person from Nanqiao who served as an official in Beijing. Once when he returned home on a family visit, he tried the fermented tofu from Dingfeng Sauce Shop and found it extremely delicious. He bought some to take back to the capital. When his colleagues tasted it, they all agreed it was a premium quality fermented tofu. News quickly spread, and savvy merchants began competing to purchase and transport the product from Nanqiao to supply the capital’s officials, profiting from its popularity. Seizing the opportunity, the owner of the Dingfeng Sauce Shop crafted a red-lacquered signboard inscribed with four golden characters reading “Imperial-Grade Fermented Tofu,” which he hung in the shop window to attract customers. Thus, the fine reputation of “Imperial-Grade Fermented Tofu” spread far and wide, eventually reaching overseas markets.

　　 　　Varieties: There are three main types — red fermented tofu, white fermented tofu, and assorted fermented tofu. Red fermented tofu is further divided into large red blocks and small red blocks. It features a reddish-brown hue, with consistent size, thickness, and shape. Its bottom and sides are flat, smooth, even, without tilting or broken corners. The texture is fine and soft, with well-balanced saltiness. White fermented tofu includes fermented tofu in wine lees, oil-fermented tofu, and white blocks. Wine lees fermented tofu is pale yellow in color, often coated with sticky white rice wine lees, offering a rich aroma, fresh and clean flavor, with a slight sweetness. Assorted fermented tofu comes in a wider variety. It is named according to its ingredients, such as spicy oil fermented tofu, ham fermented tofu, and shrimp roe fermented tofu. Among these, rose fermented tofu is most characteristic of the Jiangnan region. It is made by taking small red blocks as the base and infusing them with fragrant rose petals and other seasonings to create a refined product. All varieties of fermented tofu can be stored for long periods in large glass jars. Simply fill the jar with brine, seal the lid tightly, and keep it in a cool place — it will stay preserved without spoiling.