Guilin Fermented Tofu (Furu)

Guilin fermented tofu has a history recorded as early as the Qing dynasty; tofu is cured with Sanhua liquor, chili and spices, then fermented until pungent and rich—an essential condiment in local households.

Counted as one of the 'Three Treasures of Guilin' alongside Sanhua liquor and chili paste, fermented tofu is a top souvenir choice for visitors, instantly recognized by its vivid orange-red color and pungent spiced aroma.

Tofu blocks are mixed with salt, chili, Sanhua liquor and various spices, sealed in jars and fermented for several months to a year; the result is fine-textured and pungently savory, eaten as a table condiment or a cooking ingredient.