Tongzhou Fermented bean curd (Beijing Tongzhou specialty)

Basic Introduction of Tongzhou Fermented bean curd Tongzhou Fermented bean curd is a famous characteristic traditional snack in Beijing. A type of soy based food that undergoes secondary processing and is the most distinctive fermented seasoning in China. It is a common dish among Chinese people and is also used for cooking

Tongzhou Fermented bean curd, with fine texture, aroma and special flavor, has enjoyed a good reputation in Beijing since the 1920s, and has been sold well in eight counties in east Beijing. Most of the official and civilian business travelers who take the canal waterway to Tongzhou buy some "Tongzhou Fermented bean curd" to take them all the way. After a long time, "Tongzhou Fermented bean curd" became famous. In fact, "Tongzhou Fermented bean curd" is not only the first one to plant goods from the south to the north, but also the best product of the north-south flavor grafting

Generally, Fermented bean curd is fermented by Mucor. Fermented bean curd is an original condiment in China, including red Fermented bean curd, green Fermented bean curd, white Fermented bean curd, sauce Fermented bean curd, and colorful Fermented bean curd. It can be eaten alone or used to cook dishes with unique flavor. Don't be fooled by their unremarkable appearance, when it comes to nutritional content, these things are really not simple

Tongzhou District is located in the southeastern part of Beijing, at the northern end of the Beijing Hangzhou Grand Canal, at the eastern end of the extension of Chang'an Avenue in Beijing. It is the northern starting point of the Grand Canal and the eastern gateway to the capital city of Beijing. Known as the "One Capital, Two Guards, and Three Connected Prefectures", it is the core hub of the Bohai Rim Economic Circle

What is the nutritional value of Tongzhou Fermented bean curd

Like lobster sauce and other bean products, Fermented bean curd is a healthy food that nutritionists strongly advocate. Its raw material, dried tofu, is already a highly nutritious soy product with a protein content of 15% to 20%, comparable to meat, and rich in calcium. During the production of Fermented bean curd, it has been fermented by mold, which makes the digestion and absorption rate of protein higher and the vitamin content richer. Because microorganisms break down phytic acid in beans, minerals such as iron and zinc, which were originally low in absorption in soybeans, are more easily absorbed by the human body. At the same time, because microorganisms have synthesized vitamin B12, which is not available in general vegetable foods, vegetarian people often eat Fermented bean curd, which can prevent pernicious anemia. The raw material of Fermented bean curd is dried bean curd. Inoculate the appropriate variety of mold onto the white clay and cultivate it under suitable conditions. Soon, white hairs will grow on it - the molds will multiply in large numbers. These white hairs may seem scary, but in reality, there is no need to worry because these strains of bacteria pose no harm to humans. Their function is only to break down the proteins in the white body, produce amino acids and some B vitamins. The roughened white body is rubbed and finally salted to become Fermented bean curd