Guilin fermented bean curd is one of the three treasures of Guilin, historic and prestigious. It is said that as far as the Song Dynasty, Guilin fermented bean curd is already very well known; also been said that the fermented bean curd from the Qing Dynasty, the Qing Dynasty had two tour poet Yuan Mei Gui the “Garden Cookbook praised the” Guangxi white fermented bean curd Best as evidence. Guilin fermented bean curd history produced exactly how long, Though it’s difficult to trace, but at least there are a few hundred years of history.
Guilin fermented bean curd, pepper, spices, sweet-scented osmanthus three varieties, with their different ingredients, but the practice is the same. Production of fermented bean curd is not very complicated, first need the finest of soya bean curd, then compacts divided into half inch square pieces, placed on top of the bamboo, the inoculation natural culture Mucor or Rhizopus moved into mold room, incubated for 2-3 days. When the the tofu surface all covered in white domesticated hen hyphae, remove the salted, placed in the altar, to accompanied the quality Sanhuajiu and valuable spices, and stored at room temperature fermentation Serve 3-5 months. So refined fermented bean curd After two pre-and post-fermentation stage light yellow color, fine texture, the gas smell fresh. It is particularly worth mentioning is that in accordance with this traditional Science and Technology, Guilin fermented bean curd tofu protein peptides, amino acids and other microbial decomposition, high nutritional value.
The Guilin table is inseparable from the fermented bean curd, it is an excellent seasoning sauce. Guilin summer is hot, it is good porridge together, fermented bean curd is commonly adorned with things, it is not only delicious, but also appetizers by food, so by the pro-gaze of the public. Fermented bean curd and other effects provide fresh. Guilin cooking is ultimately, fermented bean curd flavored Although nowadays monosodium glutamate, chicken is popular, but the total can not replace the status of fermented bean curd in Guilin cuisine. Guilin specialty suckling pig, dog, taro pork, had to use fermented bean curd sauce, to system out juice flavor the United States, fragrant cuisine. Ordinary dishes, such as tofu salad, egg, Chunya, bamboo shoots, fried water spinach, if topped with bean curd, the taste is the taste lingers.
It is said that during the war, Guilin population increased sharply, rising prices, and fermented bean curd is relatively cheap, as long as people can be on behalf of a fermented bean curd dishes with rice, affordable, and thus a sudden sharp rise in sales of fermented bean curd. At that time, there are a lot of cultural celebrities Wen praise fermented bean curd, the famous dramatist Xiong Fuxi had twice the author Guilin Tianyi stack fermented bean curd. The Tianyi stack fermented bean curd reputation spread like wildfire Therefore, even the provisional capital of Chongqing, Kung Miss named buy Tianyi stack fermented bean curd.
Guilin fermented bean curd inherited the old traditional process, coupled with the modern science and technology, quality is the next level. Guilin fermented bean curd factory flower bridge fermented bean curd Ministry of Light Industry has repeatedly been rated as high quality products, won the National Silver Medal. Lingui four Tong Hengshan Village fermented bean curd, fermented bean curd for Lingui five life Imura is a rising star, the quality did not lose the old brand, they not only meet the needs of the public, but also sold abroad, Hong Kong, Macao and Taiwan, Southeast Asia and friends welcome.
