Kedong Fermented Tofu

Place of Origin

Kedong, Qiqihar, Heilongjiang, China

Description

Kedong fermented tofu appears as soft small cubes, with a vibrant red exterior and a creamy yellow interior. With a firm texture, it emits a rich aroma of spices, particularly emphasizing sweet aromatic scents such as cinnamon, cloves, and others.

Technical Aspects

The most prominent feature of Kedong fermented tofu is that the microorganisms used in its initial fermentation process are bacteria rather than molds, which are commonly used in most fermented tofu. This type of bacteria is called Micrococcus and naturally occurs in the local environment, contributing to the distinctive flavor of Kedong fermented tofu. Therefore, it can be said that Kedong fermented tofu is a gift from nature.