Gray tofu fruit is known as "ginseng fruit." Produced in the hometown of Chinese silver fir - Daozhen Yi and Miao Autonomous County, is the flavor food of the Daozhen Yi people passed down from generation to generation. Legend has it that the Qiqi Mountain Lingyan Temple (the old town of Daozhen County) is a nun, so it has the name of "God Fairy Fruit". According to the tribute of the court, it is a savory dish. In the 1980s, it was determined by the Central Laboratory of Southwest Agricultural University, which is rich in 17 essential amino acids and rich in plant protein, and contains no cholesterol. Regular food has the power of fitness, strong body energy, is a traditional nutritious food suitable for both young and old.

Edible instructions: First, dry goods: Take the appropriate amount of this product, soak it in a hot (miao rice) water seal for about 10 minutes (soaked soft), wash with water (pinch). Second, fresh: Wash with water (pinch) dry. There are many ways to eat gray tofu and fruit, and it can be cooked, boiled, fried, and chilled. Due to its comprehensive adsorption capacity, this product is especially suitable for stews (such as: stewed chicken, duck, goose, pig's feet, ribs soup for a few minutes), the taste is tender and full, the aroma is overflowing. It is praised by the diners as the best hot pot side dish. Storage method: First, dry goods: placed in a ventilated and dry place. Second, fresh products: need to be refrigerated.

Technical requirements for quality of Daozhen gray tofu fruit 1. Main raw and auxiliary materials 1. Soybean: The soybean produced in the production area has a protein content of ≥38%. 2. 3. Grass ash: Grass ash obtained by burning local raw grass and tung seed shell as raw materials. Second, the production process selection material → soaking → refining → boiled pulp → coagulating → pressing → dicing → adding white alkali tanning → grass ash frying → decontamination → fresh products → drying → dry goods. Third, the processing points 1. Soaking: Soaking at room temperature, soaking in soybeans without hard heart. 2. 3. Point slurry: salt brine (magnesium chloride) is used, and the temperature is controlled at 85 to 95 °C. 4. Press: Press until the moisture content is ≤ 40%. 5. Adding white base to make: The cut tofu is evenly sprinkled into edible white base (sodium carbonate) in an amount of 1 to 2%, and the tanning time is 8 to 10 hours. 6. Stir-fry ash: Put the tofu into a pot containing ash and ash, stir fry until the tofu expands and bulges, and the inside forms a honeycomb structure. The appearance is grayish yellow until the moisture content is ≤18%. 7. Dry: Dry to moisture content ≤ 9%. Fourth, the quality characteristics 1. Sensory features: the outer skin is grayish yellow, smooth with wrinkles, honeycomb structure inside, rich bean flavor and clear scent of grass ash, good toughness, chewy. 2. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the production of Daozhen gray tofu fruit may apply to the Market Supervision Administration of Zhendao County, Guizhou Province, for the use of the \"Special Mark for Geographical Indication Products\", which is reviewed by the Guizhou Provincial Bureau of Quality and Technical Supervision and approved by the General Administration of Quality Supervision, Inspection and Quarantine. After the announcement. The inspection mechanism of Daozhen gray tofu fruit is selected by the Guizhou Provincial Bureau of Quality and Technical Supervision in the inspection institutions that meet the qualification requirements.