Jiajiang Fermented Tofu 夹江豆腐乳
Jiajiang Fermented Tofu is featured among the local specialties of Leshan and Sichuan.
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Jiajiang Fermented Tofu (夹江豆腐乳) is a fermented bean curd from Jiajiang County (夹江县) in Leshan (乐山), Sichuan, sold steeped in red chilli oil. Citing the county gazetteer, Sichuan Daily's Chuanguan News (川观新闻) dates its origin to 1861, the eleventh year of the Xianfeng reign (咸丰) of the Qing dynasty.
How it is made
Reader's News (读者报) describes the sequence: the tofu goes through a first fermentation, is sealed in jars for 180 days, and then has a freshly stir-fried spice mixture added before it is finished with hot oil and packed into clear jars.
How it is eaten
The same paper pairs it with plain white steamed buns (馒头). At a Sichuan city football league match in May 2026, where it was on show among local foods, a visitor told the Jiajiang county news site that it goes with almost anything and suits rice porridge and steamed buns. A Jiajiang mooncake maker, Maji (马记), has also used it as an ingredient in a numbing-and-hot mooncake.
Where it comes from
Chuanguan News traces its recognition over the years: listed as a Sichuan local specialty product in 1962, named a Sichuan quality product in 1979 and a Ministry of Commerce quality product in 1981, and added, in 2017 or later, to the Leshan municipal intangible cultural heritage list. Reader's News calls it a Sichuan provincial-level heritage item, and Cover News (封面新闻) reports that it was chosen as one of the 'Sichuan intangible heritage good products' (四川非遗好物).
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-25. Recipes and servings vary between kitchens.