Yichang’s mountain village tofu racks up the sales

By Tan Maolin, Yichang International Communication Studio

A remote village up a mountain in Yichang has developed fermented tofu – fermented bean curd – into an industry notching up sales of 60 million yuan (US$8.8 million) each year.

Deng Village sits on the north bank of Xiling Gorge on the Yangtze River at an altitude of nearly 2000 meters, and is known to locals as the "Three Gorges Cloud Top". In ancient times, knowing that heavy winter snows would cut them off from the outside world, the villagers became adept at storing food. Flavorful and easy to store, fermented tofu became a winter must for the villagers.

Now the villagers have turned this traditional food into a solid business.

Fermented Tofu is made from beans grown at high altitude and crystal-clear spring water. The villagers add ferments to the tofu, allowing them to remain active for a few days. Then they add salt and seasonings, such as chili, ginger, and Chinese liquor. After a week, the texture of the tofu – now infused with a strong savory flavor – begins to harden. The fermented tofu from Deng Village is traditionally wrapped in a cabbage leaf – that cabbage leaf has become their trademark.

This 200-year old traditional craft is now listed as an Yichang Municipal Intangible Cultural Heritage.

To turn this traditional product into a topseller, Deng Village set up professional cooperatives to replace traditional family workshops. Leveraging their status as an "Intangible Cultural Heritage Food", Deng Village's Fermented Tofu has become a strong brand backed by standardized production and savvy marketing. These days 700,000 jars are sold each year to a value of 60 million yuan.