Longjiao Fermented bean curd [Hunan Linxiang specialty]

What is Longjiao Fermented bean curd? Authentic Hunan Linxiang specialty: Longjiao Fermented bean curd? This article is a special article that introduces in detail the specialty of Hunan Linxiang Longjiao Fermented bean curd. It was compiled by the editorial team of China Specialty Products Network after consulting and collecting relevant information about Longjiao Fermented bean curd. It takes about 10 minutes to read the full text, mainly including the basic introduction of Longjiao Fermented bean curd and what is the nutritional value of Longjiao Fermented bean curd? What are the characteristics of Longjiao Fermented bean curd? How did the history of Longjiao Fermented bean curd come from? Wait

Basic Introduction of Longjiao Fermented bean curd. English name: Longjiao fermented bean curd；

Longjiao Fermented bean curd got its name from Longjiao Mountain. According to textual research, Longjiao Mountain is the birthplace of Yao culture, located in the southeast of Linxiang City, Hunan Province, and famous for its rich Longjiao Fermented bean curd. Longjiao Fermented bean curd is not only a traditional food, but also the best embodiment of the cultural relics of Yao. Longjiao Mountain in Linxiang is a branch of Mufu Mountain, with a forest area of 105000 acres and a highest peak of 1261.1 meters above sea level. The mountain is steep, with deep ravines and long caves winding for hundreds of miles, making it a refuge and paradise. The Yao ethnic group is an influential minority in the world's ethnic forest, and their compatriots have left behind breathtaking stone cultural relics here. This "Qianjiadong", the ideal home of Yao people "raised in purdah but unknown to others", was originally located in Linxiang, Hunan Province. A large number of stone mills and ancient soybean species remain, which are necessary items for processing Fermented bean curd. The local beautiful and legendary folk myths, the Fermented bean curd that every family likes to make, and the historical growth ring of Longjiao Fermented bean curd, are rich in profound cultural heritage

What is the nutritional value of Longjiao Fermented bean curd

1. Fermented bean curd is rich in B vitamins, which can be taken frequently to supplement B vitamins for human body. Through the action of microorganisms, the content of vitamin B2 produced in Fermented bean curd is only second to dairy products, 6-7 times higher than tofu, while the content of vitamin B12 is only second to animal liver, and the content of vitamin B1, niacin, etc. is also slightly higher than other foods. For people who often eat vegetarian food, appropriate Fermented bean curd can effectively prevent pernicious anemia and senile dementia

2. Some of the proteins contained in soybeans are not easily digested and absorbed by the human body, but after enzymatic hydrolysis by microorganisms, many low-molecular-weight peptide mixtures are generated, making them easier for the human body to absorb. The protein absorption rate of Fermented bean curd can reach about 96%. The protein content and performance of it are comparable to animal protein, and it contains almost no cholesterol, making it a high protein healthy food

4. Fermented bean curd contains almost no cholesterol, and it contains unsaturated fatty acids, which can help to expel excess cholesterol from the body as soon as possible, so it can play a role in reducing cholesterol

What are the characteristics of Longjiao Fermented bean curd<35

How did the history of Longjiao Fermented bean curd come from

The earliest folklore of Longjiao Fermented bean curd can be traced back to more than 2000 years ago. According to Li Bengao's "Qianjiadong" Investigation Report of Yao People in Longjiao Mountain, Linxiang City, Hunan Province, "Yao people are a nation with a long history. As early as the Yan and Huang Dynasties, they formed a strong tribal alliance with the ancestors of Miao people (Chi called himself the Miao people, especially the Yao people) to fight against the Yan and Huang tribal alliance, fought with the Yan and Yellow emperors in the field of Zhuolu, and then were scattered and forced to move south. In the Zhou Dynasty, the ancestors of Yao, Jing Man, had frequent activities in Yunmengze area." Xiaoya · Cai Qi said: "Stupid people, tough people and big countries are enemies." At this time, Longjiao Mountain belonged to Baling and should be within the Three Miao Countries. It is likely that some ancestors of the Yao people entered Longjiao Mountain. "According to his inference, Yao people entered Longjiao Mountain at the latest in the Zhou Dynasty, where they lived for more than 2000 years, Created a brilliant culture that is both diverse and verifiable. The Yao people left behind breathtaking stone cultural relics. These colorful ancient stone cultures, which are reflected in the mountains and mountains, are preserved in stone fists, stone bowls, stone mills, stone incense stoves, and stone ascendants. They are beautiful, elegant, and simple. They are all over the mountains and forests, even in the remote mountains. They grow vegetables, beans, and so on to maintain their lives. Stone bowls and stone mills are used to process bean products. Bean products are not kept for long in the natural environment, and often mildew occurs. These naturally mildewed tofu is the predecessor of Longjiao Fermented bean curd

The story about the origin of Longjiao Fermented bean curd has been circulated among the people: in the Wuzong period of the Ming Dynasty, after Li Shizhen resigned from the Kyoto Tai Hospital, he took up his medicine basket and searched for Chinese herbal medicine everywhere. After traveling across mountains and rivers to a foothill, he saw a waterfall falling from the sky, a stream flowing gently, and various herbaceous plants growing on the banks of the stream. When he inquired about the woodcutter in the mountain, he had already entered Longjiao Mountain (now in Hunan). He was picking medicinal herbs when he faintly heard a baby crying incessantly. He discovered that it was a couple who made a living by selling tofu and their child who suddenly stopped eating and drinking, crying all day long. Li Shizhen noticed that the child's nose was turning green, his stomach was swollen, and his tongue coating was thick and white. She picked out several herbs from the mountain and crushed them. She asked the man to take out some tofu and mix it with the herbs in a bowl using stream water. Then, she fed the mixed tofu into the child's mouth with a spoon. After a moment, the child's stomach swelling gradually subsided, his complexion improved, and his crying stopped. After asking for the prescription, the couple put the tofu in the cellar for storage. They found that the tofu and the herbs had been fermented together for a long time. It was a pity to give up, so they added salt and continued to store it. A few days later, they opened the cellar again to observe. Suddenly, the aroma overflowed. When they tasted it, their mouths were full of saliva, their appetites were open, and they gave it to the neighbors. They all appreciated it. When they asked what it was, they said "Longjiao Fermented bean curd". "Longjiao Fermented bean curd" was spread among the people from then on