1, Jiajiang bean curd
Jiajiang tofu is a special food in Jiajiang County, Sichuan Province, with a long history. Unique taste, sesame oil in pepper, rich seasoning and delicate taste. Jiajiang bean curd is more tender than other bean curd, and the aged wine is mellow and delicious. It is very cautious to make Jiajiang bean curd. It can produce 5000 cans a year, and each can must be sold. Jiajiang bean curd has excellent taste and taste, so it is listed as intangible heritage.
2. Mouding bean curd in Yunnan
Yunnan Mouding tofu is famous for its uniform thickness, delicate texture and delicious oily taste. After more than 60 processes and half a year's fermentation, the flavor is unique, and the lips and teeth remain fragrant in one bite. Mouding has beautiful scenery, pleasant scenery in four seasons, high-quality water and centuries-old traditional craftsmanship, which makes Mouding bean curd absolutely delicious.
3. Guilin bean curd
Guilin bean curd is a traditional local product of Guilin, which has the characteristics of thin skin and fragrant meat. It uses dried bean curd as raw material, adds various spices and pepper essence, and has rich taste. The production technology of Guilin tofu brain is rigorous, from grinding and filtering to setting, drying and mildew, there is a set of messy materials, and it is also very particular. The prepare bean curd is small in size, smooth and soft in texture, orange and transparent in surface, delicious and nutritious.
4. Guanghe sufu
Guanghe sufu is a famous dish with traditional Guangdong flavor, with a long history, delicate taste and mellow and attractive entrance. The production process of Guanghe sufu is very complicated, but it tastes excellent. Each piece of sufu is made of high-quality non-genetically modified soybeans and Guanghe endemic strains, and no preservatives are added. Guanghe sufu is produced in Guangdong province, and is fermented with high-quality soybeans and various ingredients, plus Guanghe unique strains. It tastes light but fresh enough.
On the diet culture of sufu;
According to historical records, as early as the 5th century A.D., the technology of making sufu was recorded in ancient books of Wei Dynasty. In the Ming Dynasty, a large number of sufu were processed in China, and now sufu has grown into fermented food with modern technology.
Sufu has a history of 1000 years, and it is one of the unique fermented products in China. As early as the 5th century AD, there was a saying in the ancient books of the Northern Wei Dynasty that "dried tofu became fermented bean curd after being cured with salt". Zhao Xuemin, a Chinese medicine scholar and pharmacist in the Qing Dynasty, wrote in Notes to Compendium of Materia Medica: "Tofu, also known as fermented milk, is salty and pleasant if preserved with distiller's grains or sauce."
Li Huanan's "Wake Up the Garden Record" in Qing Dynasty has described in detail the making method of bean curd. The famous Shaoxing fermented bean curd was exported to Southeast Asian countries during Jiajing period of Ming Dynasty more than 400 years ago, and its reputation was second only to Shaoxing wine. 19 10 won the gold medal of "Nanyang Persuasion Society" exhibition; 19 15, which won another certificate at the Panama Pacific World Expo held in the United States.
Refer to the above content: Baidu Encyclopedia-Sufu
Baidu encyclopedia-Jiajiang bean curd