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Soy and legumes from Yunnan, China
soft, red-coated, golden-centred spicy fermented tofu in liquor or oil; eaten with rice, spread on grilled erkuai, or made into sauce for Yunnan barbecue and stinky tofu [WP-Lufu]. Made in 4 steps over 3.3 months. The longest step, pack in jars and age (second fermentation), takes 3.3 months (Yunnan Shilin Scenic Area Administration). Salt is 6.6–6.8 % (High-throughput sequencing-based study on bac…). mould on pehtze not identified in any Yunnan source read and bacteria in commercial oil lufu: Firmicutes 42.81 % (Mouding); Enterococcus 31.15 % of Mouding sample do most of the fermenting.
| Main step | 3.3 monthsReported[ShilinHeritage] | Pack in jars and age (second fermentation) |
|---|---|---|
| Salt | 6.6–6.8 %Measured[PMC12319093] | Dip in baijiu, coat with salt and spice powders |
| firm tofu from yellow soybeans |
| salt |
| chilli powder |
| star anise powder |
| Sichuan pepper powder |
| grain baijiu (≥50 % ABV for Lunan lufu) |
| cooked rapeseed oil (oil types) |
| Starter: spontaneous mould growth on tofu (some sources say on rice straw); commercial Mouding and Shilin oil types now made by artificial inoculation [PMC12319093] |
Total time across the recorded steps: 3.3 months
What changes: Firm tofu is made and cut into cubes
Output: tofu cubes.
Microbes at work in this step
none
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
Commercial samples carried Enterococcus and Acinetobacter; the study flags possible virulence factors [PMC12319093]. Home natural moulding is more contamination-prone than inoculated production (expert comment in a 2026 news summary).
Every number is labelled with how it is known. How this atlas is made
Meng family lufu in Shilin dates from Guangxu 5 (1879) [ShilinHeritage]; Shilin lufu said to be over 200 years old [ShilinHeritage]. Lunan lufu origin given as mid-Qing in some sources and 1898 in others (conflict). Academic chapter: Lin et al. 2016.
