Come to Chun'an for a Tofu Feast!

Chun'an people not only love eating tofu but are also particularly skilled at making it. There is a wide variety of tofu in Chun'an, with diverse styles. These tofu dishes are not only delicious but also embody the local culture of Chun'an, conveying the most authentic customs and sentiments of the region.

01 Roast Tofu

Chun'an people love spicy food, hence the birth of the spicy roast tofu. In addition to chili peppers, it also incorporates ingredients like fennel, orange peel, sesame, and more. These additions infuse Roast Tofu with a unique aroma that becomes even more pronounced when grilled over charcoal, compared to regular tofu.

02 Hairy Tofu

Hairy Tofu is one of the most distinctive local snacks in Chun'an. Its name comes from the white fungal fuzz that forms on the surface of the finished product during the natural mold fermentation process of tofu. Additionally, due to its faint odor, it's also referred to as "Chun'an stinky tofu."

03 Nanfu Dried Tofu

Nanfu Dried Tofu from Jiukeng Town comes in slice-like blocks and has an orange-brown hue throughout. It has a unique flavor, with a rich aroma and a chewy texture. Nanfu Dried Tofu is made entirely by hand and it takes over five hours to transform the beans into dried tofu. Behind each piece of dried tofu lies a dedication to craftsmanship.

04 Deep-fried Tofu

The tradition of making deep-fried tofu has been handed down for a long time in Jiukeng Town, spanning nearly three hundred years. Whenever it's time to make deep-fried tofu, adults and kids gather around the stove to watch the tofu sizzle in the hot oil pan. The air is fragrant with the aroma of deep-fried tofu. The sauce is placed on the other side of the stove so people can eat the deep-fried tofu as they make it, creating a harmonious atmosphere of joy and contentment.

05 Fermented Tofu

The process of making fermented tofu involves slicing the tofu into small cubes, placing them on rice straws or wheat stalks, covering them with gauze or linen, and letting them sit for about seven to eight days before a layer of fuzz develops. Take 500g of salt, fry it in an iron pan, add some cayenne pepper, and for a refined taste, add some cooked rapeseed oil and soya bean oil, preferably with chopped garlic and ginger, mix and put in a bowl for later use. Pick up a piece of fermented tofu, wrap it in fried salt in a bowl, and seal the tofu in an earthen jar. After about half a month, you can then enjoy the fermented tofu.

06 Songze Tofu

As a matter of fact, "Songze Tofu" refers to Roast Tofu that has been marinated. The process of making Songze Tofu is not complicated. The taste of it mainly depends on the spices in Songze Bottle (the vessel used to marinate tofu). If you want to eat Songze Tofu, all you have to do is put Roast Tofu into the Songze Bottle and put the lid back on.

07 Shanglu Tofu

In Lishang Town, there is a kind of tofu called "Shanglu Tofu". The specially made Shanglu Tofu is widely preferred by local villagers.

08 Shenxian Tofu

In Chun'an, there's this intriguing tofu known as Shenxian (Immortal) Tofu. It's prepared from leaves, boasting a striking green hue. Over in Pingmen, locals affectionately refer to it as Chaiye Tofu. As the name implies, its main ingredients are the leaves of the musk maple tree (Chai in Chinese). These leaves are oval-shaped with pointed tips and serrated edges, emitting a subtle, pleasant fragrance.

09 Kuzhu Tofu

Kuzhu refers to the nuts produced in the Chinese tanbark-oak. The nuts are about the size of a bean and usually fall from the tree when ripe. Peel the nuts, dry the kernel, grind the kernel into powder after soaking them in water for days, boil the powder in a pot, cool off the paste on a plate and Kuzhu Tofu is ready.  

10 Mulian Tofu

Mulian Tofu has the same color as jade, glistening and smooth. Placed in a bowl, it resembles a blooming ice flower and looks as if it were made of water. It is semi-solidified. When you drizzle some sweetened sauce made with brown sugar, peppermint oil, and vinegar on top, the Mulian Tofu in the bowl transforms into petals with a translucent reddish hue, which is very pretty. A sip of it tastes like jelly, but cooler, more moist, and refreshing. It tastes marvelous.