Guilin Fermented Tofu

Place of Origin

Guilin, Guangxi, China

Description

Guilin fermented tofu is the epitome of "white cubes" fermented tofu, presenting an off-white yellow color throughout. It takes the form of small, delicate cubes, measuring approximately 2.5 centimeters on each side and 1.5 centimeters in height. Its texture is fine and silky, characterized by its ability to dissolve smoothly in the mouth, almost emulsifying into a creamy consistency.

Technical Aspects

From a biochemical perspective, Guilin fermented tofu belongs to the Mucor inoculated fermented tofu. It has two main characteristics in its specific production process. One of the characteristics pertains to the texture of the finished product. The tofu used to make Guilin fermented tofu is coagulated with fermented soy whey, which has two benefits: firstly, tofu coagulated with fermented soy whey has a water content that falls between tofu coagulated with brine and tofu coagulated with gypsum, making it most suitable for fermentation into fermented tofu; secondly, fermented soy whey contains a large number of lactic acid bacteria, providing favorable conditions for the formation of a delicate texture during the fermentation of fermented tofu. The other characteristic pertains to the flavor of the finished product. During the maturing process, Guilin fermented tofu uses a local baijiu specialty called sanhuajiu, which imparts a unique mellow aroma to Guilin fermented tofu.