Sufu, also known as moldy tofu and bean curd, is a kind of food fermented by adding salt and mold. It belongs to heavy taste food, which is usually divided into three types: green, white and red. Sufu is sweet in taste, flat in nature and similar in composition to tofu.

Sufu is a traditional folk food that has been circulated in China for thousands of years. Because of its good taste and high nutrition, it is deeply loved by people in China and Southeast Asia and is an enduring delicacy.

Introduction of sufu from different places:

Guilin fermented bean curd: Guilin fermented bean curd is one of the "three treasures of Guilin" (Guilin Sanhua wine, Guilin Chili sauce and Guilin fermented bean curd), which shows its status. Guilin sufu has been recorded in production since the Song Dynasty, with a history of thousands of years.

Mouding sufu in Yunnan: Mouding County is located in the north-central part of Yunnan Province, in the middle of Wei Dynasty; Mouding, beautiful mountains and rivers, vertical and horizontal folds. The climate is warm and humid all the year round, which is very suitable for making fermented bean curd. Yunnan Mouding Oil Tofu is one of Mouding's famous specialties.

Jiajiang sufu: Jiajiang County belongs to Leshan City, Sichuan Province. Its superior geographical position, suitable climate and unique water resources make Jiajiang County known as the Pearl of Tianfu. Jiajiang bean curd is a famous traditional dish, belonging to Sichuan cuisine.

Guanghe fermented bean curd: Guanghe fermented bean curd is produced in Guangdong Province and is a kind of fermented bean curd which is very suitable for Cantonese taste. Select high-quality soybeans and various ingredients, plus wide and unique strains.