Fermented Tofu Brewing Technique (Wangzhihe)

The fermented-tofu brewing technique, represented by Wangzhihe (founded 1669), is said to have begun with a brining method chanced upon by a scholar stranded in the capital, maturing over three centuries into an accomplished craft.

Tofu blocks are first fermented with mold to grow a mycelium (the primary fermentation), then salted, jarred with rice wine and spices and aged in a secondary fermentation; varying the time and seasonings yields the red, the pungent "green" and the wine-lees varieties.

The fermented-tofu brewing technique is inscribed as national intangible cultural heritage — a representative of China's traditional fermented-food craft and an indispensable relish in Beijing's table culture.

At Wangzhihe's display spaces in Beijing one can follow furu from block to fermentation to jar-aging, and come to know this craft that "turns the plain into the savory."