Fermented Bean Curd is a treasured Chinese dish that has delighted the taste buds of Shanghai locals for over a century. 

A view of a Fermented Bean Curd dish, which is a summer staple in Shanghai. [Photo/Shanghai Dingfeng Brewery Food Co Ltd]

Packed with protein, fat, minerals, and vitamins, Fermented Bean Curd promotes good health. Its salty taste aids digestion and boosts appetite, particularly during the hot summer months.

Each bite of Fermented Bean Curd offers a delightful mix of salty, sticky, and mellow flavors, leaving a memorable impression on all who try it. 

Making Fermented Bean Curd involves a complex process of 53 steps, taking three months to half a year to complete. It is made from soybeans, involving pulping, cubing, pickling, and storage in a jar for natural processes like fermentation and brewing.

A popular combination: Fermented Bean Curd paired with a steaming bowl of rice porridge. [Photo/Shanghai Dingfeng Brewery Food Co Ltd]

Fengxian district in Shanghai is famous for this dish. In 2007, the "Dingfeng Bean Curd Fermentation Technique" from Fengxian district was included in the Shanghai Intangible Cultural Heritage Representative List.

To date, Dingfeng Fermented Bean Curd has developed into more than 20 varieties, including red and white colors. These varieties feature fresh, sweet, salty, and spicy flavors, and are available in large, medium, and small sizes. They are also available in bottles, cans, gift boxes, and fancy packaging.

The rose-flavored Fermented Bean Curd by Dingfeng stands out among the rest. It features a pale purplish-red color and offers a stronger flavor compared to other varieties.

Sources: "shanghaitourism" WeChat account, Shanghai Dingfeng Brewery Food Co Ltd