Dongxi fermented bean curd [Chongqing Qijiang Specialty]

What is Dongxi fermented bean curd? Authentic Chongqing Qijiang Specialty: Dongxi fermented bean curd? This article is a special article that introduces in detail the specialty of Chongqing Qijiang -- Dongxi fermented bean curd. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Dongxi fermented bean curd. The full text takes about 3 minutes to read, mainly including the basic introduction of Dongxi fermented bean curd

Basic Introduction to Dongxi fermented bean curd

Dongxi fermented bean curd has a history of 167 years. The brewing technology of fermented bean curd has been listed as Chongqing's intangible cultural heritage, and is known as Chongqing's time-honored brand. Dongniang people have always used the oldest production technology to produce fermented bean curd, which has been passed down from generation to generation and has been continued to this day

Dongxi fermented bean curd is made from local high-quality soybeans. The bean curd is smooth and elastic. Careful preparation of strains and flawless cultivation of bacteria make the fermented earthen jar full of the fragrance of fermented bean curd

During the production of fermented bean curd, the protease and bacteria attached to the bacterial skin were fermented, and slowly penetrated into the inside of the bean curd, gradually decomposing the protein. After about three months to six months, the crisp and delicate Fermented bean curd was ready

Dongxi fermented bean curd has a bright luster, fine and slightly waxy cut surface, mellow taste, suitable salty, delicate taste, and melt in the mouth. Dongxi fermented bean curd is also rich in a variety of amino acids, carbohydrates, unsaturated fatty acids, calcium, phosphorus, iron and other minerals, as well as eight essential amino acids, carotene and vitamins that can not be synthesized by the human body, with high nutritional value. Spicy, five spice, red oil, spicy, fennel, five flavors to satisfy your discerning taste buds<27; When eating mutton soup pot, put a piece of fermented bean curd in the seasoning bowl, which not only eliminates the mutton smell, but also adds a wonderful taste to mutton