​Guilin Fermented Bean Curd - A Choice of Rich Flavor

Guilin fermented bean curd is a unique choice of rich flavor in Guilin cuisine. It uses high - quality soybeans as raw materials and goes through many fine processes such as screening, soaking, grinding, boiling, and curdling to make bean curd blanks. Subsequently, the bean curd blanks are placed in a special wooden box, inoculated with Mucor species, and allowed to ferment naturally under suitable temperature and humidity. During the fermentation process, white fluff gradually grows on the bean curd blanks, which is a sign of the growth of Mucor. Then, put the fermented bean curd blanks into the brine prepared with high - quality rice wine, chili peppers, Chinese prickly ash, star anise and other spices in Guilin for pickling. The spices in the brine slowly penetrate into the bean curd blanks, allowing them to absorb rich flavors. After a period of pickling, Guilin fermented bean curd is completed. The finished Guilin fermented bean curd has a golden color and a fine texture. Gently sip it, and the fermented bean curd spreads in the mouth. The rich flavor instantly fills the entire mouth. It has both the unique aroma after the fermentation of soybeans and the mellow flavor of rice wine and the strong flavor of spices. It is slightly spicy with a fresh and fragrant taste, and the texture is smooth and dense. Whether paired with rice, steamed buns or used as a cooking seasoning, it can add a unique flavor to the dishes and become an unforgettable rich flavor in Guilin cuisine.