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Soy and legumes from Beijing
Qingfang is grey sufu, the strong-smelling kind of furu. Tofu cubes grow a coat of mould, are salted, then ripen for weeks in a brine mixed with the yellow whey left from tofu making. The cubes soften, and the whey brine carries sulphur compounds that give the strong smell. By a legend, Wangzhihe in Beijing began in 1669.
| Tofu, cut into cubes | [zhao2023] |
| Mould culture | Actinomucor in Shaoxing; Mucor with Rhizopus microsporus in a northeast Chinese study[zhao2023][tian2023] |
| Salt20 % salt water | The mould-coated cubes were soaked in it in one study[tian2023] |
| Brine mixed with tofu yellow serofluid | The soy whey left over from making tofu[tian2023] |
| Starter | mould sprayed on the tofu (Actinomucor in the Shaoxing study; Mucor with Rhizopus microsporus in the Changchun study); in the Changchun study one batch of ripening brine was left to ferment spontaneously and another was given Leuconostoc mesenteroides F24 (Tian 2023) |
Total time across the recorded steps: 31 days – 44 days
What changes: Tofu is cut into cubes
Output: tofu cubes.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Qingfang is grey sufu, the strong-smelling kind of furu. Tofu cubes grow a coat of mould, are salted, then ripen for weeks in a brine mixed with the yellow whey left from tofu making. The cubes soften, and the whey brine carries sulphur compounds that give the strong smell. By a legend, Wangzhihe in Beijing began in 1669. Made in 4 steps over 31 days – 44 days. The longest step, ripen in brine with tofu whey, takes 28–35 days (Tian M 2023) and runs at 25–28 °C (Zhao L 2023). Salt is 20 % (Tian M 2023). Actinomucor and Mucor sp. and Rhizopus microsporus do most of the fermenting.
| Main step | 28–35 daysReported[tian2023][zhao2023] | Ripen in brine with tofu whey |
|---|---|---|
| Temperature | 25–28 °CReported[zhao2023][tian2023] | Ripen in brine with tofu whey |
| Salt | 20 %Reported[tian2023] | Salt the mouldy cubes |
| Acidity | pH 6.3Measured[zhao2023] | Ripen in brine with tofu whey |
Other furu ripen in dressings of alcohol, salt and added flavourings (Han 2004). In the Changchun study qingfang was ripened in brine mixed with tofu yellow serofluid, the soy whey left from making tofu, and that brine carries sulphur compounds with a strong flavour (Tian 2023).
Biogenic amines build up during ripening. In one Shaoxing study the total reached 396.80 mg/kg after 35 days, mostly tyramine at 297.78 mg/kg (Zhao 2023).
Every number is labelled with how it is known. How this atlas is made
By one legend a failed scholar from Anhui, Wang Zhihe, came to Beijing for the imperial exam in 1669, sold tofu to live, and found that salted leftover tofu went mouldy and stinking but tasted good (Chinese Wikipedia, legend only). A second account, from the Wuqing county gazetteer, makes him a poor tofu seller from Wuqing, now in Tianjin. The same page dates the national heritage listing of Wangzhihe's fermented tofu craft to 2008.
