Bayiji bean curd

Liu Xiangsheng, the pioneer of Bayiji bean curd, is from Gupi, Suining County. In about 1740, the Gupi area was flooded, and the grain was not harvested. Liu Xiangsheng and his son fled to Bayiji to make a living by producing ancestral tofu milk. The techniques and methods of bean curd produced in Liu Jiasheng have been widely spread in Bayiji area, with a history of more than 240 years. Bayiji bean curd is famous for its color, fragrance and taste, but its production method is simple and easy. Generally speaking, the fresh bean curd blocks will be placed vertically on the wooden shelf in the basement, and the appropriate temperature will be maintained, so that the fungus whiskers with a length of 2-3 cm will grow after fermentation, and then they will be marinated in a salt tank for seven or eight months before they can be opened and collected. Bayiji bean curd is well-known and has the characteristics of bluish gray color, soft meat, unique flavor and appetite, so it is very popular among users. At present, Bayiji bean curd factory has few staff, but they can produce 70,000 to 80,000 Jin of bean curd for the country every year without paying. Nevertheless, it is still far from meeting people's needs. Six counties in Xuzhou are allocated according to the plan, and the rest are sold well in the isosceles triangle of Jiangsu, Shandong, Henan, Anhui, Zhejiang, Hebei, Beijing and Shanghai, and distant customers from Fujian, Xinjiang, Inner Mongolia and Heilongjiang often send letters to buy. Although the output is increasing year by year, it is still in short supply.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)