Huizhou Hairy Tofu

Hairy tofu is a fermented bean curd born of Huizhou's distinctive climate, in which a specially cultivated mould is seeded onto tofu blocks until a centimetre of white mycelium—the "hair"—covers them, leaving the tofu creamy within and deeply flavoured.

The story goes that Huizhou villagers happened upon the discovery that tofu left to mould in the warm damp climate tasted especially savoury when fried, and the method was handed down, spreading with the Huizhou merchants across the Jiangnan region to become a hallmark of Hui cuisine and Hui inns.

It is usually fried in rapeseed oil until golden and crisp on both sides, dressed with chilli sauce and scallion and eaten hot, the skin savoury and shatter-crisp while the inside turns soft like a rich fermented curd, a common street snack across Huizhou.

Its centimetre of white mycelium, the contrast of crisp skin and creamy centre, and the savoury depth of fermentation are the unique marks of Huizhou hairy tofu.