Fermented bean curd, also known as fermented bean curd, is made from soybeans, rice wine, sorghum wine, red yeast rice and other raw materials to make tofu embryos, and then fermented by Mucor inoculation on the tofu embryos.

Sufu is rich in plant protein. After fermentation, the protein is decomposed into various amino acids and yeast and other substances are produced, so it can increase appetite and help digestion

Sufu is easily digested during fermentation. Due to microbial contamination, the protein in the tofu will be oxidized and decomposed to produce sulfur-containing compounds. Excessive consumption will have adverse effects on the human body.