Yifeng Fermented Tofu 宜丰霉豆腐
Yifeng Fermented Tofu is featured among the local specialties of Jiangxi.
Yifeng Fermented Tofu (宜丰霉豆腐) is a chilli-seasoned preserved bean curd from Yifeng (宜丰), Yichun (宜春). Local soybeans, well water, red chillies and camellia oil are among its principal ingredients.
Ingredients
Yichun’s culture and tourism bureau describes careful sorting of the soybeans using sieves, winnowing and hand-picking. Its production account specifies soft well or mountain-spring water for soaking, with longer soaking in winter than in spring or autumn.
How it is made
The soaked beans are ground with water into soymilk, which is cooked and coagulated with gypsum water. The curds are transferred into moulds, drained and cut into small squares.
The cooled tofu pieces are placed in wooden compartments lined with clean rice straw inside a fermentation room. After mould growth, the pieces are rubbed, salted and packed. Before filling the glass jars, makers coat the tofu in a prepared chilli-powder mixture, add liquor and vegetable oil, then seal the jars.
Where it comes from
The bureau associates household production with the period from the Start of Winter to the Winter Solstice, and identifies this as the traditional season for making Yifeng fermented tofu.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-27. Recipes and servings vary between kitchens.
Image credits & notes (1)
- Reference photo of a similar dish · 同类菜品参考照片A similar preparation is pictured; the local version may differ. 同类菜品参考照片，当地做法可能不同。Photo: Archon6812 · CC BY-SA 3.0Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
