Is Zhu Xi sufu worth buying?

According to textual research, "Zhuxi Sufu" is recorded in official books and records, which was first seen in the Tongzhi edition of Zhuxi County Records in Qing Dynasty. It is clearly recorded in County Records that "Zhu Xi belongs to sesame oil, ash ... and fermented bean curd ...", which shows that fermented bean curd is a local specialty of Zhuxi in Qing Dynasty.

The biggest feature of Zhuxi fermented bean curd, which is different from other fermented bean curd, is "sour, spicy, salty and fresh", and its taste is quite unique, which is the result of the cultural integration of immigrants in Zhuxi for thousands of years. Sensually, Zhuxi sufu is red sufu, with neat blocks and uniform thickness. The surface is naturally bright red or jujube red, and the cross section is apricot yellow or sauce brown, almost translucent; Soft and smooth texture, spicy and palatable, delicious, long aftertaste, with a unique maotai flavor. According to the characteristics of endosperm, Zhuxi sufu is rich in protein. Protein is decomposed into various amino acids and produced yeast after fermentation, so it can stimulate appetite and promote digestion. After testing, the content of water-soluble protein in Zhuxi sufu is as high as 5.83%, and the amino acid nitrogen is as high as 0.77%, which exceeds 82% and 83% of the corresponding indexes of the industry standard SB/T 10 170-2007.

Cao Yueze, general manager of Zhuxi Shunxi Biological Food Co., Ltd. said that in Zhuxi urban and rural areas, almost every family makes fermented bean curd and everyone eats it. However, no matter how skilled and superb the technology of making sufu is, as long as people leave Zhuxi, even in Shiyan City, which is only over 200 kilometers away, the taste of sufu made by Zhuxi is far from pure and mellow. Obviously, in addition to the unique local technology, the unique natural environment of Zhuxi is an important factor affecting the taste quality of Zhuxi sufu.

Cao Yueze said that the main raw material needed to make Zhuxi sufu is soybean, and the auxiliary materials are pepper, pepper, ginger, konjac and so on. These crops are widely planted in Zhuxi. Due to the superior geographical and climatic conditions in Zhuxi, the quality of these crop products is very good.

Zhuxi is located in the Qinling-Bashan mountain area, and the terrain of our country is changing from the second step to the third step. It is warm and pleasant here, with four distinct seasons and abundant rainfall. Zhuxi is also the "Top 100 Forestry Counties in China", with a forest coverage rate of 76.8% and a vegetation coverage rate of 8 1.2%, ranking first in the county. The soil is fertile and loose, rich in humus, water-stable aggregate structure, mostly weakly alkaline, with organic matter content of 7% ~ 13% and rich in potassium and nitrogen. Soybean grown in this environment is not only ecologically pollution-free, but also rich in protein, fat, lecithin and vitamins. The inspection report showed that the protein content of local soybean in Zhuxi was as high as 4 1. 1%, which met the national standard of high protein soybean. Others, such as pepper and ginger, are also local specialties of Zhuxi. These high-quality raw materials have created the unique endosperm of Zhuxi sufu.