The production of Anxian fermented bean curd has a history of more than 1,000 years. It is one of the unique fermented products in my country. According to historical records, as early as the 5th century AD, there were records of the production process of fermented bean curd in ancient books of the Wei Dynasty. In the Ming Dynasty, my country processed a large amount of fermented bean curd. Now fermented bean curd has grown into a fermented food with modern technology. Anxian red fermented bean curd has to go through nearly 30 processes from material selection to finished product. From bean selection, soaking, tofu boiling, it is made completely according to ancestral technology, which is very sophisticated. After the fermented bean curd is filled into the jar, it must continue to be moistened. It can only be opened and enjoyed after several months. It is the most traditional kind of fermented bean curd. The surface of red fermented bean curd is natural red, the cut surface is yellow-white, the taste is mellow, the flavor is unique, and it is often used as a cooking seasoning in addition to serving. Its ingredients also contain more protein, and those with correct color, neat shape, fine texture and no odor are the best. The raw material of fermented bean curd is the "white blank" of tofu. The white blank is inoculated with the right variety of mold and cultured under the right conditions. Soon, white molds will grow on it and multiply in large numbers. These white hairs may look scary, but there is no need to worry about them, because these bacteria are not harmful to humans. They only decompose the protein in the white base, produce amino acids and some B vitamins. The hairy white base is rubbed and then salted to make fermented bean curd. Fermented bean curd is rich in zinc and B vitamins. Eating it regularly can not only supplement vitamin B12, but also prevent senile dementia. The protein content of fermented bean curd is twice that of tofu, and it is very easy to digest and absorb, so it is called Oriental cheese. Fermented bean curd is rich in plant protein. After fermentation, the protein is decomposed into various amino acids, which can be directly digested and absorbed. Yeast and other substances are produced, so it can strengthen the spleen and stomach, increase appetite and help digestion. With the improvement of people's living standards and the development of the national economy, people have higher and higher requirements for the quality of fermented bean curd. Fermented bean curd is developing towards low-salinity, nutrition, convenience, serialization and other refined processing. We have reason to believe that fermented bean curd, a national specialty, will be further developed. Information source: Mianyang Intangible Cultural Heritage Protection Center Information source: Mianyang Intangible Cultural Heritage Protection Center