​Guilin Fermented Bean Curd

Guilin Fermented Bean Curd, one of China's "Four Famous Fermented Bean Curds," has a history of over 300 years. Its unique flavor stems from the combination of Lijiang River water quality and traditional craftsmanship. The process begins with making tofu from high-quality soybeans, cutting it into small pieces, and fermenting them with rice aspergillus until a fine white mold (mycelium) forms on the surface. The tofu is then marinated in a brine sauce blended with over 20 spices, including Guilin Sanhua Wine, chili peppers, and star anise. The finished products are divided into three types: "Red Square," "Green Square," and "White Square." Red fermented bean curd is dyed with red yeast rice, rich in soybean paste aroma, and suitable for seasoning meals or cooking. Green fermented bean curd (stinky bean curd) has a unique smell and a creamy texture, beloved by locals as a "bold-flavor" snack. White fermented bean curd is delicate, slightly sweet, and savory, perfect for eating with porridge or stuffing into steamed buns. Opening a jar of fermented bean curd releases a rich aroma of fermentation. Placing a piece in the mouth, the soft and tender curd melts instantly, with layers of saltiness, fragrance, and mild spiciness blooming on the tongue. Whether used as a hotpot dip, stir-fry ingredient, or breakfast side dish, Guilin Fermented Bean Curd has won over countless diners with its complex flavors, and is even called the "Oriental cheese" by foreigners.