Yunnan Fermented Tofu Paste 250 g

 Introduction to Yunnan Fermented Tofu

Yunnan fermented tofu is a characteristic fermented soybean product in Yunnan Province, renowned for its unique flavor and diverse varieties. Here is a detailed introduction:

Historical Origin

Some Yunnan fermented tofu has a long history. For example, Mouding fermented tofu originated in the Ming Dynasty and flourished in the Qing Dynasty, with a history of over 300 years. Lunan fermented tofu dates back to the Jiaqing period of the Qing Dynasty, more than 200 years ago.

Main Varieties

Yunnan fermented tofu comes in a wide range, including Mouding fermented tofu, Lunan fermented tofu, Shaqiao oil-preserved fermented tofu, etc. Mouding fermented tofu, a national geographical indication product, is divided into oil-preserved and plain varieties. Lunan fermented tofu also has two types: oil-preserved and wine-preserved. Shaqiao oil-preserved fermented tofu is popular for its rich milk aroma, spicy and delicate taste.

Production Process

It is usually made from soybeans through processes like material selection, cleaning, soaking, grinding, boiling, curdling, pressing into blocks, and cutting. The tofu is then naturally fermented in a fermentation room, followed by sun-drying, cleaning, seasoning, and final pickling. For instance, Mouding oil-preserved fermented tofu is pickled with rapeseed oil and naturally fermented at room temperature for 3 months.

Quality Characteristics

Mouding oil-preserved fermented tofu has a bright red or jujube-red surface and apricot-yellow cross-section, with a delicate texture and palatable oil aroma. Shaqiao oil-preserved fermented tofu features a bright luster, glowing golden yellow oil sheen over its ruddy color, and a smooth, silky taste.

Edible Methods

As an excellent side dish, Yunnan fermented tofu can be eaten directly, mixed with rice or porridge, made into a dipping sauce, or used in cooking—such as braised pork with fermented tofu, scrambled eggs with fermented tofu, etc.