Fermented bean curd

In the long river of the Chinese land, as a traditional Chinese food inherited for thousands of years, mouldy tofu is like a hidden rare treasure, quietly emitting a quiet light. It is deeply rooted in the ancient food culture soil of the Chinese nation, is a legendary chapter composed by soybeans and microorganisms, and is a beautiful art work carved by time and ingenuity.

Looking back in history, as early as thousands of years ago, the intelligent ancestors of China mastered the skill of converting soybeans into tofu in the practice and exploration of life, and further discovered the unique charm of tofu fermentation, which resulted in the emergence of moldy tofu. The selection of high-quality soybeans with full particles goes through a series of fine processes such as foaming, grinding, filtration, boiling, and halogen. Each step embodies the wisdom and experience of our ancestors, and becomes the square tofu that looks like condensate and white and flawless. Then, we enter the magical and unpredictable fermentation journey, in the precisely regulated temperature and humidity environment, specific molds like fairies, lightly fall on the tofu, and mycelium like a fine silver yarn, gently and closely wrapped the tofu, like a magical cocoon that gives second life. Soon, the surface of the tofu will be stained with a unique color, or white as frost and snow, or slightly through the pink shame, just like the earth covered by the first snow in winter, and like the pink cherry under the dawn, the dots and red spots are scattered, adding a bit of fun and mystery.

This unique Oriental food treasure is not only unique in taste and flavor, but also contains rich nutritional value. Mildew tofu is based on soybeans and retains the high-quality protein in soybeans. After fermentation, the protein is decomposed into amino acids that are more easily absorbed by the human body, and its content and variety are increased, providing a rich nutritional supply for the human body. At the same time, it is also rich in B vitamins, which play an important role in maintaining the normal function of the human nervous system and promoting metabolism. In addition, the minerals in tofu such as calcium, iron, zinc and other elements can not be underestimated, calcium helps bone health, iron can prevent iron deficiency anemia, zinc has a positive impact on human growth and development and immune function.

The variety of eating methods of mildew tofu is just like the pluralistic tolerance of the Chinese national food culture. At breakfast, it can be smeared on the freshly baked steamed bread slices, the delicate and dense mildew tofu and soft steamed bread blend with each other, salty and fragrant in the mouth, open the vitality of the day, this simple match, is a common warm picture on the table of countless Chinese families. Can also be paired with rice porridge, a spoonful of mildew tofu entrance, salty and light porridge perfect neutralization, each bite is the taste of years precipitation, carrying the warmth and peace of home. At dinner, roast meat with moldy tofu is a must-have dish.   This dish is often seen at traditional Chinese banquets. The salty flavor of moldy tofu seeped into the tender pieces of meat, and the flavor of meat and beans were intertwined, which is a classic Chinese delicious combination. If you like vegetarian food, stir-fry moldy tofu with green vegetables. The freshness of green vegetables and the mellow of moldy tofu set off each other, refreshing and delicious without losing the rich taste, reflecting the harmony of Chinese food ingredients.

In the exhausting whirlpool of fast-paced modern life, mildew tofu is like a gentle harbor of the soul, giving people emotional comfort and nourishment. When you are lost in the hustle and bustle of the world, breathing under the pressure, gently open a can of mold tofu, the rich and mellow aroma, such as the warm embrace of friends, to disperse the haze. Delicate taste on the tip of the tongue, like the touch of time, salty and delicious interwoven taste, telling the long story of the years, healing the tired soul. It makes you recall the warmth of the childhood table, the warmth of the hometown fireworks, and regain the true love and attachment to life, just like finding an oasis in the desert of the soul, rekindling the yearning and expectation of a good time.

This food, which embodies Chinese wisdom and customs, now crosses national borders and shines on the world food stage. Many foreign friends were deeply fascinated by moldy tofu after they encountered it. Those food explorers from the West may be curious and confused at first, but when the first mouthful of moldy tofu spreads the taste on the tip of the tongue, the rich taste and rich flavor is like magic, breaking their inherent knowledge of food. In the international food exchange event, the booth of mold tofu is often crowded with food lovers of different skin colors and different languages. After tasting it, they give a thumbs-up and praise it in their less skilled Chinese or their native languages, marveling at the profound and charming taste that this small piece of tofu can contain. Some even regard it as a precious key to explore the mystery of Oriental food culture, and actively introduce mold tofu to friends around them, so that the upsurge of “Oriental cheese” quietly rises in foreign countries.

Gently open a pot of moldy tofu, let the unique charm conquer the soul, through the taste of time, enjoy the deep connotation and endless customs of traditional Chinese food, and regain the hot initial heart and awe of food and life.