A view of molded tofu in Chengkan, Huangshan, east China’s Anhui Province /CGTN
A view of molded tofu in Chengkan, Huangshan, east China’s Anhui Province /CGTN
A view of molded tofu in Chengkan, Huangshan, east China’s Anhui Province /CGTN
A view of molded tofu in Chengkan, Huangshan, east China’s Anhui Province /CGTN
A view of making molded tofu in Chengkan, Huangshan, east China’s Anhui Province /CGTN
A view of making molded tofu in Chengkan, Huangshan, east China’s Anhui Province /CGTN
A view of making molded tofu in Chengkan, Huangshan, east China’s Anhui Province /CGTN
A view of making molded tofu in Chengkan, Huangshan, east China’s Anhui Province /CGTN
A view of making molded tofu in Chengkan, Huangshan, east China’s Anhui Province /CGTN
A view of making molded tofu in Chengkan, Huangshan, east China’s Anhui Province /CGTN
A view of molded tofu in Chengkan, Huangshan, east China’s Anhui Province /CGTN
A view of molded tofu in Chengkan, Huangshan, east China’s Anhui Province /CGTN
Molded tofu is a traditional delicacy from east China’s Huizhou region, characterized by a thick layer of white fuzz covering the surface. It’s made by cutting tofu into chunks and leaving them to ferment, which results in the fuzzy growth. During fermentation, the protein in the tofu is broken down into various amino acids, a process that serves to enhance the flavor.