Fuzhu, also known as fu pi or zhi zhu, is a traditional bean product that is highly favored by the public. It is made from high-quality non-genetically modified soybeans and is rich in plant protein, calcium, and dietary fiber. It is a favorite among vegetarians. The outer layer of the soybeans is carefully removed by hand, preserving the rich bean aroma and delicate texture. After soaking, it is soft and chewy, with strong juice absorption ability. It is suitable for use in soups, salads, hot pot, and stir-fries. It contains no preservatives or bleaching agents. It is dried at low temperature, resulting in pure bean aroma.

Manufacturing process

Fermented tofu is made from soybeans. The soybeans are soaked, then ground into soy milk. The soy milk is boiled and left to simmer for a period of time. A film will form on the surface. It is then picked out and hangs down in a branch-like shape. Finally, it is dried to complete the process.

Nutritional components

Fermented bean curd is rich in protein. It has a high protein content and is a type of high-quality protein, with its amino acid composition close to what the human body needs. At the same time, it also contains various minerals such as calcium and potassium, which are beneficial for strengthening bones and stabilizing blood pressure. In addition, fermented bean curd contains nutrients like soy lecithin and soy isoflavones, which have certain health benefits.

Method of consumption

The consumption methods of tofu curd are diverse. It can be soaked and then used for stir-frying, such as tofu curd stir-fried with black fungus or tofu curd stir-fried with green vegetables; it can also be used for making soup, cooked together with pork ribs, chicken, etc.; it can also be used for making cold dishes, where it is refreshing and delicious when mixed with cold noodles. In restaurants, tofu curd is also a common ingredient for stir-frying.