Yifeng moldy tofu production technology (the third batch of provincial level) Yifeng moldy tofu is also known as fermented tofu, and its production process is ancient and unique. In the inheritance and development of Yifeng moldy tofu for hundreds of years, its production process has its own unique features in material selection, soaking, grinding, boiling, mold making, ingredients, canning, etc. Every year when the beginning of winter arrives, every household in Yifeng, urban and rural areas, makes moldy tofu, because the fermented tofu made from the beginning of winter to the winter solstice is the most authentic. Yifeng moldy tofu production uses local soybeans, well water, red peppers, camellia oil, etc. as raw materials. The selection of soybeans is very strict. Before soaking soybeans, impurities and moldy soybeans must be manually removed. The water used to soak soybeans is also very particular. It is necessary to use well water or mountain spring water with calcium and magnesium content below 300PPM. Yifeng moldy tofu production pays great attention to boiling pulp, and it is necessary to control the moderate denaturation of protein. Yifeng moldy tofu is rich in various B vitamins, various amino acids and yeast, so it can not only enhance appetite, but also help digestion. The eating customs and production process of Yifeng moldy tofu are rich in cultural connotations. We can not only see the local simple and frugal folk customs, spicy eating habits, and the humid climate since ancient times, but also find some legends, poems, and proverbs about the production process of moldy tofu (such as "If you make wine, you can't be called a master if you make tofu"), etc. The production of moldy tofu in Yifeng is spread across 16 towns in the county. Especially in the past ten years, a number of companies engaged in the production of moldy tofu have emerged in urban and rural areas of Yifeng County, among which the production of Yifeng Hotel is the most popular.