Guanghe Fermented Tofu Spicy 300g

The soybean milk made from the ground soybeans of northeast China is dried at a high temperature of 90 degrees Celsius, making each piece of fermented bean curd taste particularly strong. The dense mycelium that envelops the bean curd during the initial fermentation, undergoes the secondary fermentation for 40 days, making the skin of each piece of bean curd appear silky. The tofu is evenly cut with a width of 23 mm to ensure full contact with the bacteria in the later fermentation, so that each piece of tofu exude a rich and mellow flavor