MOLDY BEAN MAGIC!

This video documents the traditional process of making a village delicacy: fermented bean curd. It begins by soaking and grinding soybeans into a fine paste using a traditional stone grinder. The resulting soy milk is cooked, processed into fresh bean curd, and pressed into blocks. These blocks are then cut into small, uniform cubes. The crucial step involves arranging the cubes on bamboo trays to allow a white, cotton-like mold to form. This mold-induced fermentation is what develops the curd's deep flavor and soft, creamy texture. After aging, the fermented cubes are mixed with potent seasonings. Villagers add salt, chili powder, and garlic to the mixture. This highly seasoned product is then jarred for long-term preservation. The final product can last up to six months, showcasing ancient food preservation techniques. It's a truly mesmerizing look at traditional village food.

Don't miss out on more fascinating traditional food and village life! Subscribe to "FLX CHANNEL" and hit the notification bell to see our next adventure!