The Production Process of Fermented Bean Curd

We select plump local soybeans and adopt age-old natural fermentation techniques to make fragrant litsea cubeba fermented bean curd for breakfast, savory litsea cubeba fermented bean curd for rice noodles and aromatic litsea cubeba fermented bean curd for cold dishes. The bean curd features smooth and tender texture that melts easily in mouth with rich lasting bean aroma. Fresh wild litsea cubeba is added and soaked in oil inside jars for pickling, bringing unique cool citrus scent with mild spicy hint to balance spicy chili oil, delivering layered mild taste without greasiness or overly salty flavor. Each curd fully absorbs the rich flavor of litsea cubeba and mixed spices, releasing striking tempting fragrance once the jar is opened. It boasts wide application scenarios beyond breakfast, rice noodles and cold dishes, perfectly matched with congee and steamed buns, and works as tasty dipping seasoning for hot pot to boost overall flavor. This specialty preserves distinctive refreshing mountain flavor of southwest Yunnan, an essential condiment for daily dining that lifts your appetite for every simple meal.