Pizhou Qingfang sufu

Pizhou Qingfang sufu is a specialty of Pizhou City, Xuzhou City, Jiangsu Province. Soft and delicate texture, delicious taste, unique flavor and rich business culture, easy to be digested and absorbed by the human body, has won the provincial, ministerial and national quality silver award. Qingfang fermented bean curd, commonly known as stinky bean sauce and stinky bean milk, is a kind of fermented bean curd, which has a peculiar flavor and is different from others. The fermented green sufu has a pungent odor, and its color is cyan or cyan, hence its name. According to legend, it first became famous in the Northern Song Dynasty, and has been loved by people ever since. Its soft and delicate texture, delicious taste, unique flavor and rich business culture are easy to be digested and absorbed by the human body. Pizhou Qingfang fermented bean curd has won the provincial, ministerial and national quality silver awards, and is a famous flavor specialty in Huaihai Economic Zone. Pizhou Qingfang fermented bean curd is made from soybeans by soaking, grinding, first making tofu, then pressing it into tofu, then cutting it into small pieces of tofu blank, putting it into the fermentation chamber for early fermentation, and then sealing it in the cylinder for late fermentation for one year, which keeps the unique natural flavor. The brewing technology of Pizhou Qingfang fermented bean curd has a long history, and the culture of Pizhou fermented bean curd has a history to study. Pizhou is best known for its century-old Bayiji fermented bean curd and Picheng fermented bean curd. The biggest feature of Pizhou Qingfang fermented bean curd is: "It smells bad, tastes fragrant and is notorious".
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)