Located in the heart of the Three Gorges Reservoir Area in Zhongxian County, Chongqing, Zhongzhou Fermented Tofu is a time-honored delicacy with a history spanning more than 1,000 years. It is a Chongqing Municipal Intangible Cultural Heritage, a National Geographical Indication Protected Product, and a China-EU mutual recognized geographical indication product, as well as an indispensable side dish for families in Sichuan and Chongqing. Originating in the Tang Dynasty and thriving in the Qing Dynasty, this fermented tofu has won over 100 industry awards for its pure texture, fresh fragrance and long-lasting aftertaste, evolving from a folk home delicacy to a China Time-honored Brand, becoming a iconic specialty of Chongqing.
The unique flavor of Zhongzhou Fermented Tofu stems from the superior natural environment of Zhongxian and the ancient craftsmanship passed down through generations. Zhongxian boasts a mild climate, clear spring water and rich natural microorganisms suitable for fermentation, coupled with an exclusive strain inherited for nearly 300 years (separated from a mold room in the 12th year of Yongzheng reign of the Qing Dynasty, with unique enzyme system diversity and decomposition capacity in China), creating a perfect natural environment for the fermentation of fermented tofu. Different from ordinary fermented tofu, it uses high-quality non-GMO soybeans as raw materials, paired with pure grain liquor, natural spices and dozens of medicinal and edible ingredients, without artificial preservatives or flavors, adhering to natural fermentation technology, and every piece is refined with time and ingenuity.
To fully appreciate Zhongzhou Fermented Tofu, it is essential to learn about its rigorous intangible cultural heritage production process, which consists of more than ten core steps that are closely linked and require strict control. The first step is selecting and soaking soybeans: choose plump soybeans without mildew or impurities, soak them in local mountain spring water of Zhongxian for 10-12 hours in summer and 18-20 hours in winter, until the soybeans are fully swollen, soft but not rotten, laying a solid foundation for subsequent pulping. The second step is grinding and filtering soybean milk: grind the soaked soybeans into fine milk, filter repeatedly with pure cotton gauze to remove bean dregs, ensuring the milk is smooth and particle-free.
Next is boiling and curdling soybean milk: boil the milk over high heat, remove foam, then slowly curdle with traditional brine while controlling temperature and speed, allowing the milk to gradually solidify into tender tofu, which directly determines the fineness of the tofu base. After curdling, the tender tofu is put into a special mold and pressed evenly to drain excess water, forming firm tofu blocks of uniform thickness, then cut into 2-3cm cubes for subsequent fermentation.
The preliminary fermentation is a critical step: place the cut tofu cubes neatly on a bamboo fermentation rack, put them into a special mold room with constant temperature and humidity, and conduct natural fermentation with the century-old strain. After about 5-7 days, the surface of the tofu cubes will be covered with uniform white hyphae, forming a soft mycelial film, and the tofu base will emit a light fermented fragrance, indicating it is ready for the next process.
Then comes the seasoning and jar-filling step, which shapes the diverse flavors of Zhongzhou Fermented Tofu. Prepare a marinade with pure grain liquor, edible salt, natural spices and medicinal ingredients in a traditional proportion, coat the fermented tofu base evenly with the seasoning, put them carefully into ceramic jars layer by layer, pour in the marinade and seal tightly for post-fermentation. The traditional craft requires 6-12 months of sealed fermentation at room temperature; the longer the fermentation, the mellower the flavor. During this period, microorganisms fully decompose the protein in tofu into various amino acids and flavor substances, forming a unique taste of delicate, dense, salty and palatable with a long aftertaste.
Zhongzhou Fermented Tofu has a wide range of varieties, including over 20 flavors such as white square, red square, spicy, cumin and more, catering to different taste preferences. The original white square is fresh and elegant, suitable for the elderly, children and people who prefer light food; the spicy flavors are bold and delicious, favored by families in Sichuan and Chongqing, pairing perfectly with rice, steamed buns and porridge. Besides its great taste, it is rich in nutrition, containing 8 essential amino acids, B vitamins, soybean isoflavones and other nutrients, no cholesterol, and with cholesterol-decomposing enzymes. It helps invigorate the spleen and stimulate appetite, making it a healthy condiment suitable for all ages.
Nowadays, Zhongzhou Fermented Tofu optimizes the production process with modern food technology while adhering to the essence of intangible cultural heritage craftsmanship, realizing standardized and large-scale production without losing the core of manual fermentation. It is not only a perfect daily side dish, but also an excellent cooking seasoning for stir-fried pork, braised fish and hot pot dipping sauce, adding unique fragrance to various home dishes. As an iconic specialty of Zhongxian, Chongqing, it carries the food Culture and folk memory of the Three Gorges region, being an ideal choice for daily eating and gift-giving, bringing this millennium intangible heritage delicacy to thousands of households.
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