Sufu brewing technology (Wang Zhihe's Sufu brewing technology)

Name of China's national intangible cultural heritage: Sufu brewing technology (Wang Zhihe's Sufu brewing technology)

Applicant: Haidian District, Beijing

Item No.: 940

Project No.: Ⅷ - 157

Time of publication: 2008 (second batch)

Category: traditional art

Region: Beijing

Type: new item

Applicant: Haidian District, Beijing

Protection unit: Beijing ershang Wangzhihe Food Co., Ltd

Introduction to fermented bean curd brewing technology (Wang Zhihe fermented bean curd brewing technology)

Applicant: Haidian District, Beijing

As early as the Han Dynasty, tofu was invented in China. In order to facilitate storage, people add distiller's grains for pickling, thus forming sufu. In the Qing Dynasty, the brewing technology of Sufu was improved, and Wang Zhihe Sufu appeared, whose traditional production technology has been inherited to this day.

In 1669, Anhui Juren Wang Zhihe went to Beijing to take an examination and lived in Anhui guild hall in Beijing. While preparing for the exam, he made a living by selling tofu. Wang Zhihe used his home fermented bean curd brewing technology to preserve the leftover tofu, and inadvertently invented the unique variety of stinky tofu. Since then, the stinky tofu business has become increasingly prosperous, so Wang Zhihe abandoned his studies and went into business. In 1678, he founded "Wang Zhihe nanjiangyuan" in yanshousi street outside qianmenwai to produce stinky tofu. After the public-private joint venture in 1958, Wang Zhihe moved to Haidian District of Beijing, and the production scale expanded year by year.

Wang Zhihe's Sufu brewing technology inherits the production technology of Mucor fermented sufu. It mainly produces red Sufu and green Sufu (stinky tofu). The products have the characteristics of "fine, soft, fresh and fragrant". Pickled tofu, Wang Zhihe soybean, is made from soybean, red, white wine, sugar and salt as excipients. It is made by microbial fermentation. The process is more complicated. From raw material to finished product, soybean milk screening, cleaning, soaking, refining, slurry separation, soymilk warming, solidification, pressing, cutting, inoculation, pre fermentation, pickling, filling, and post fermentation are all baijiu. About three months. In the old days, Wang Zhihe used a lot of tools for fermented bean curd, such as large vat, stone mill, wood pot, stone, wood board, cage drawer, jar, etc. In history, Sufu is an important way for working people to absorb plant protein. Wang Zhihe fermented bean curd is a kind of fermented bean products. It is not only rich in nutrition, but also rich in medicinal value. It has many functions such as reducing cholesterol content and blood pressure. It is a rare ideal health food.

In recent years, the production of Wang Zhihe Sufu has been further developed. The trademark of "Wang Zhihe" has been recognized as "well-known trademark" by relevant state departments, and Wang Zhihe nanmaoyuan has been recognized as "China time honored brand" by the Ministry of Commerce. At present, Wang Zhihe's Sufu is sold in 31 provinces, cities and autonomous regions in China, and exported to many countries and regions such as the United States, Canada, Australia and the European Union. Wang Zhihe's Sufu products are widely welcomed and praised by consumers at home and abroad.