In their minds, they will still recall the years when materials were scarce from time to time, and they will still be fond of fermented bean curd at the risk of being harmful to their health. Sufu is a traditional folk food that has been circulated in China for thousands of years. It tastes soft and waxy, but it smells not so acceptable.
Do you think fermented bean curd is moldy tofu? Yes, it is. Before it became fermented bean curd, it was just a piece of ordinary bean curd. After people put the bean curd for a period of time, they waited for its long hair, then added salt to marinate it, and then fermented it with wine and marinated soup of various spices. During the whole process, the soybean was decomposed into various amino acids and peptides, which had a fresh and salty smell that they didn't have. After time fermentation, people who didn't like the taste would really vomit at the moment when they opened the container!
Is sufu made of tofu? Actually, it is not. Although the appearance of fermented bean curd is similar, China is vast in territory and abundant in natural resources. Different marinades are added in each place according to local tastes, and the production methods are different, thus creating different fermented bean curd.
Sichuan Jiajiang sufu is one of them. Sichuan is located in the basin area, and the climate is hot. When it comes to Sichuan cuisine, the first thing people think of is spicy, very spicy! Sufu is no exception! Sichuan Jiajiang sufu was once listed as one of the world intangible cultural heritages. When making Jiajiang fermented bean curd in Sichuan, a thick layer of pepper is spread on the dried fermented bean curd, and some pepper oil is also sprinkled to promote the submerged fermentation and isolate the impurities in the air. A small piece of fermented bean curd is better than chicken, duck and fish. It is fine and soft, even if it is given to me, it will not be changed!
Yunnan fermented bean curd smells like saliva. In the eyes of diners, Yunnan is a mushroom paradise. Even director Chen Xiaoqing has a soft spot for Yunnan cuisine. In the ancient town of Mangyun, Yunnan, there is a delicious food that has been passed down for hundreds of years. It is pretty crisp and fermented bean curd. In the local area, almost every household will do it, and this kind of fermented bean curd has also been included in the intangible cultural heritage. Each jar of fermented bean curd went through 12 manual processes, and after a long wait of three months, the fermented bean curd in the vat gradually completed the transformation from tofu to fermented bean curd.
Cantonese-style fermented bean curd has a very distinct personality. The fermented bean curd we have seen has become red because of the addition of pepper. Cantonese-style fermented bean curd has a unique style and takes a light route like Cantonese dishes. The most famous is Guanghe fermented bean curd, which was founded more than 100 years ago. It is milky white in color, delicate in taste, with a slight bouquet. It is basically a bare piece without Chili oil or pepper. Guangdong prefers to drink soup, and this kind of fermented bean curd is an essential ingredient at home.
Beijing fermented bean curd is the most famous in Wang Zhihe, and it was founded longer than Guanghe fermented bean curd, with an old taste and brand. Old Beijingers grew up listening to the shouts of "Stinky Tofu, Stinky Tofu from Wang Zhihe", which is absolutely true. At first, it was near Qianmen Street, and it was only in 1956 that the public-private partnership moved out. To tell the truth, people who haven't eaten it can't stand it as soon as they open the lid. It's a bit like pulling BB, but now Beijingers will use it as a dip when they eat hot pot, which is a bit unbearable for southerners.