There is a small town called Zhongxian in the central part of Chongqing. It is located on the upper reaches of the Yangtze River. The environment surrounded by mountains and rivers has nurtured a land and water, and also nurtured the people on this land and water.

In this city that rises along the river, you can see mountains and water as far as you can see. Although it is not as prosperous and lively as the main city, it has its own tranquility and tranquility.

There are mountains that are evergreen all year round and can be seen as far as the eye can see. There are broad and vast rivers where boats are always parked. There are orange groves high and low with fruits all over the mountains and plains. There are also the lingering, salty and glutinous aftertaste.

The unforgettable bean curd.

Article Picture 1 Whenever someone asks, what does Zhong County have?

The answer I get is always: "The fermented bean curd in Zhongzhou (also called Zhongzhou) is delicious!" There is no doubt that Zhongzhou fermented bean curd has become a business card of Zhongxian County and a source of food for my hometown and its people.

A proud existence.

And it has fulfilled its mission. In 2010, the craftsmanship of making Chungju bean curd was included in the second batch of intangible cultural heritage list of Chongqing. In March 2012, the General Administration of Quality Supervision, Inspection and Quarantine approved the geographical implementation of Chungju bean curd.

Logo product protection is now making great strides towards a longer and longer future.

Chungju fermented bean curd began in the Tang Dynasty and flourished in the Qing Dynasty. It has a history of more than a thousand years.

There is a record in "Chungju Chronicles" of the Republic of China: "During the severe cold in winter, cut tofu made from soybeans into small square pieces, put it on a wooden frame until the moon is full of mold, fill it with bacteria, use fire wine, and soak it in Guizhou salt.

Put it in the jar and seal it for about an average year, and then eat it. The taste is very delicious, especially the one made by Liu Rongxing Sauce Garden outside the city. Passers-by all buy it to accompany their meals, and the annual sales are huge compared to other products. "

, Chungju’s fermented bean curd can be said to have a long history.

Article picture 2 The production process of Chungju fermented bean curd is very particular, from material selection, cleaning, soaking, grinding, filtering the residue, boiling the pulp, boiling the pulp, to upper pressing and lower pressing to shape, inoculation of bacteria, cutting and culture.

, marinating, packaging, etc., it has gone through fourteen processes.

First, tofu is made from full-grained soybeans, then pressed into small cubes, evenly placed on a wooden rack to wait for it to mold, and then enters the early fermentation; then add kaempferol, tangerine peel, cloves, patchouli, cinnamon, and white wine.

The spices prepared from raw materials such as , salt and other raw materials are fermented in the later stage; finally, according to the requirements of different varieties, other seasonings are added to form fermented bean curd with different flavors.

The strict production process also makes fermented bean curd not only delicious and fragrant, but also rich in nutrients, and has the effects of strengthening the spleen and widening the heart, moistening dryness, and dehumidifying.

Although the method of making fermented bean curd is a bit complex and cumbersome, it is not uncommon in our country. Almost every household has a can of fermented bean curd with its own flavor.

This one's food is spicier, but it's more Sichuan-style; that one's food is sweeter, and it's more Guangzhou-style; or maybe it's not very particular, and it's made randomly, but it always has a fresh aroma.

Article picture 3 I am a Chongqing kid who doesn’t eat spicy food. In the eyes of others, I seem to be out of tune with the hot Chongqing. However, even if many foods in my hometown do not have spicy ingredients, they still retain more of the original taste of the food.

When I was a kid, I was a picky eater and didn't like to eat. Whenever it was time to eat, my family would always chase me around the house with a bowl. But I really like to eat white fermented bean curd, just a small square piece.

You can eat two bowls of rice. I like the salty, sweet, mellow and delicate taste that makes people feel friendly.

Later, I left my hometown and went to study in a city thousands of miles away. I stayed outside for a long time and had more food to eat. I rarely had the opportunity to eat fermented bean curd.

I have walked such a long way, from the Yangtze River to the Yellow River, and have eaten so many delicious dishes, but I have never tasted the kind of food that is so small that you can eat several bowls of rice, just like

After leaving my hometown, I never found a second hometown.

A wanderer who leaves home will always have an inexplicable attachment and special emotion to his hometown. The life of traveling far away may be free, but the wanderer's heart is always broken.

For Mr. Xi Murong, hometown is the distant flute and the tree without annual rings; for Mr. Wen Yiduo, hometown is the white waves rolling in the center of the lake, the green waves rolling in the rice fields, and the green waves rolling in the rice fields.

The roar of the waterwheel outside the door; for Mr. Yu Guangzhong, hometown is the small stamp, the narrow boat ticket, the square and short grave, and the shallow strait; but to me

For me, hometown is the familiar and warm smell that I often miss.

The taste of fermented bean curd remains in my memory and in my heart, like a cinnabar mole growing on the palm of my hand. I may ignore it, but I will never forget it.