Wutongqiao bean curd, Wutongqiao bean curd milk, also known as Wutongqiao mucor bean curd milk, also known as Wutongqiao mucor bean curd, traditional traditional Chinese cuisine in Wutongqiao District, Leshan City, Sichuan Province. The color is yellow, the block is neat, the texture is fine, the aroma is rich, the aroma is tangy, and the aftertaste is endless.

The quality of Wutongqiao bean curd is closely related to “China Wutongqiao Mucor”. "China Wutongqiao Mucor" is a natural microbial mold that was born from the special geographical and climatic conditions of Wutong Bridge. This mold has a special musk and can be eaten. It is like the goose of gosling, and the hair is grown in fermentation. The bean curd is erect upwards and is not branched. The length of the wool is 8-10 cm and the longest is 12 cm. This mold was first discovered in 1938 by a group of older generation scientists from China Huanghai Chemical Industry Research Institute in the workshop of “Dechang Park” and named “China Wutongqiao Mucor”. The papers written by Fang Xingyu and Xiao Yongzhen were published in the fourth issue of the magazine "Huanghai", which caused a sensation in the world of microbiology. Wutongqiao Dechangyuan bean curd came out of the country and was called "Chinese butter" by foreigners. After the founding of New China in 1949, the Chinese Academy of Sciences named this new "AS3-25 standard mucor", which became a common strain in the bean curd industry. Process characteristics Wutongqiao bean curd milk production process is exquisite and rigorous, from refining, point brain to stereotype, steaming embryo, embryoping, cultivating bacteria, post-fermentation have a set of strict procedures, the selection of materials is also very particular. First, it is necessary to use small soybeans grown on the mountainous areas without salt and alkali in the Hexi area; secondly, it should be soaked with water in the cold water wells to soak moderately, finely push the fine; the third is the moldy mycelium grows like goose down; the fourth is the wine used Xiba Rice wine, spices carefully selected; five is the altar storage small altar for sale. The fermented bean curd technology (Dechangyuan “Qiao” brand bean curd production process” declared by Dechangyuan Sauce Factory of Wutongqiao District, Leshan City is listed in the second batch of intangible cultural heritage in Sichuan Province, numbered VIII-15. The main effect of Wutongqiao bean curd is flat and sweet. Contains ingredients similar to tofu. It has the effect of appetizing and digestion. Can be used for food after the illness is not fragrant, pediatric food or hoarding bloating, thin stools and so on. Making good use of bean curd can make the food change more rich and taste more layered. In addition to tableware, it is more commonly used in hot pot, ginger duck, mutton stove, noodle, bread and other sauces and meat processing. In addition to being a delicious side dish, fermented bean curd is also used as a seasoning in cooking to make a variety of delicious dishes. The content of zinc and vitamin B in the fermented bean curd is very rich. It can not only supplement vitamin B12, but also prevent senile dementia. The protein of fermented bean is twice as much as tofu, and it is easily digested and absorbed, so it is called oriental cheese. The fermented bean curd is rich in plant protein. After fermentation, the protein is decomposed into various amino acids, which can be directly digested and absorbed. It also produces yeast and other substances, so it can strengthen the spleen and nourish the stomach, increase appetite and help digestion. However, patients with hypertension, cardiovascular disease, gout, kidney disease and patients with peptic ulcer should eat less or not, so as not to aggravate the condition. Legend has it that during the Qing dynasty of the Qing Dynasty from 1861 to 1875, Cixi draped over the government, and the local officials loyal to the loyalty of the officials to tribute to the palace. Jiazhou Futai rewarded thousands of silver to seek the policy of sending Wutongqiao's bean curd into Beijing. At that time, there was a Yang surnamed youth in Wugen Bridge, Wutong Bridge, and the “Jiangdong Garden” workshop was founded. The curd scented by the ancestral secret recipe has the effect of enhancing appetite and soothing the liver. Yang unveiled the list and sacrificed the "fucored milk" made by the ancestral secret recipe, and told him that "don't appreciate silver, as long as the jade pen", the Futai heard the great joy, and ordered the "alofure" of the nine altar to protect Beijing. At the time of the summer, the appetite of Cixi was not good, and the doctors were helpless. Emperor Tongzhi will present the "fussel milk" of the Jiazhou government. In the hospital bed, Cixi smelled different fragrances, and the appetite increased greatly. The spirit was hearty, that is, the squatting of the Jiazhou government tribute to the 10th altar every month. Tongzhi was overjoyed, that is, the Zhaofu Taishang Temple Jinjian, after the request of the government to tell Yang, the Longevity even had a good voice, and gladly mentioned the word "Dechangyuan", and explained "Dewei is the Tao, Chang Nature". Since then, "Jiangdong Garden" has become a workshop dedicated to making "fussel milk" in the palace. "Dechangyuan" has naturally become a gold-plated signboard, which is well known. Production situation "tofu milk" Wutongqiao District folk nickname "tofu fish", Wutongqiao bean curd milk production began in the Qing Dynasty Tongzhi years from 1861 to 1875, Dechangyuan sauce garden is the largest bean curd manufacturing workshop. After the founding of New China, the public-private partnership allowed Dechangyuan to expand its production and improve its quality. In January 1958, he participated in the “National Light Industry Food Exhibition” in China and was named “Sichuan Special Product” by the Ministry of Commerce. In 1987, it was rated as a quality product of the Sichuan Provincial Department of Commerce and a quality product of the Ministry of Commerce. In 1991, he won the Silver Award of China's First Food Expo, the first Gold Award of Bayu Food Festival. At present, in Sichuan and Chongqing, the market coverage of Wutongqiao bean curd represented by “Dechangyuan” has reached more than 70%. Products enter Beijing, Shanghai, Shenzhen, Wuhan, Tibet, Liaoning, Yunnan and other places across the country Wal-Mart, Carrefour, Hongqi chain and other hypermarkets. Its sales volume is increasing by 17% every year. The annual output value of the bean curd in the whole district reached 120 million yuan, and the annual profit and tax reached 30 million yuan. Geographical Indications On March 29, 2012, Wutongqiao bean curd was awarded the “National Geographical Indication Protection Product”. The “Taichangyuan”, a five-year-old Wutongqiao bean curd company, was also awarded the “China Time-honored Brand”.

Wutongqiao bean curd quality technical requirements (A) the main raw materials. 1. 2. 3. Strain: Wutongqiao Mucor. (2) Process flow. Soy beans → boiled pulp → point brain → pressing → steaming billet → slab billet → inoculation → cultivating bacteria → post-fermentation → finished product. (3) Processing points. 1. After soaking, the soybeans are light yellow and have no hard heart. 2. 3. Point brain: The temperature of soybean milk is controlled at 80 ° C to 85 ° C, and magnesium chloride is used as a coagulant in an amount of 5 ‰ to 10 ‰. 4. Pressing: Dehydration by mechanical pressing, pressing to a moisture content of 67% to 70%. 5. Steaming blank: The steaming steam is used, and the steaming temperature is controlled at 100 ° C to 110 ° C for 9 min to 12 min. After steaming, the temperature is rapidly lowered to 16 ° C to 25 ° C. 6. Swing blank: The tofu slab is laid flat on a clean fir board, each of which is 1 cm apart. 7. Inoculation: Inoculation by spraying, the inoculum is 2‰ to 4‰ of the weight of the blank. 8. 9. The fermented product is warmed from 15 ° C to 25 ° C for 6 to 8 months. (4) Quality characteristics. 1. 2. Technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
The producers within the Wutongqiao bean curd production area may apply to the Quality and Technical Supervision Bureau of Wutongqiao District, Leshan City, Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and reported to the AQSIQ for approval. Announced. The statutory testing agency for Wutongqiao bean curd is designated by the Sichuan Provincial Bureau of Quality and Technical Supervision.