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Soy and legumes from Yunnan, China
Lufu is Yunnan's spicy fermented tofu. Tofu is cured with salt, chilli, star anise and Sichuan pepper powders and comes in liquor and oil types. Shilin lufu is red outside and golden inside, and one old workshop takes about 100 days over two fermentations.
A short entry: the sources we found record only what is said here about Lufu itself.
| Tofu | Made in the workshop from soaked soybeans[ShilinHeritage] |
| Salt, chilli powder, star anise powder and Sichuan pepper powder | [ShilinHeritage] |
| Starter | The Mouding and Shilin oil-type fermented bean curd samples bought in 2024 were made by artificial inoculation fermentation [sufu2025] |
What changes: Tofu is made by hand in the workshop
The Meng workshop does every step by hand, from choosing and soaking the beans to making the tofu. Output: tofu.
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
Lufu is Yunnan's spicy fermented tofu. Tofu is cured with salt, chilli, star anise and Sichuan pepper powders and comes in liquor and oil types. Shilin lufu is red outside and golden inside, and one old workshop takes about 100 days over two fermentations.
Lufu is a Yunnan fermented tofu cured with salt, chilli, star anise and Sichuan pepper powders, in liquor and oil types.
A sequencing study of commercial fermented bean curd flags genera such as Pseudomonas, Acinetobacter and Enterobacteriaceae as possible safety concerns [sufu2025]. Home-fermented tofu has caused botulism, which can kill. In two CDC reports of home-fermented tofu, the tofu sat at room temperature for about one to two weeks, was low in salt and acid (one sample measured pH 6.8) and was not heated before eating [mmwr2007, mmwr2013]. The sources give no pH figure for lufu, so those reports show a hazard of home tofu ferments, not a finding about lufu, and the workshop method on this page is not a tested home recipe. The toxin cannot be seen, smelled or tasted [cdc-prev].
Hazards the sources name: Clostridium botulinum; in home-fermented tofu, a related product, toxin type A was found in California and type B in New York City.
Every number is labelled with how it is known. How this atlas is made
The Shilin scenic-area administration says Shilin lufu has a history of over 200 years and ranks with Xuanwei ham among Yunnan specialities. The Meng family workshop dates from 1879 (Guangxu 5) and has passed through four generations [ShilinHeritage].
