Yongchuan tempeh
Compared with the nationally famous tempeh brands such as Guizhou Lao Gan Ma, the Sichuan and Chongqing regions seem to prefer to use Yongchuan tempeh as a seasoning or accompaniment, and its unique aroma makes people appetize.
Yongchuan tempeh is a representative of mucor beans. Producers must strictly follow the procedures of selection, soaking, cooking, koji-making, mixing, fermentation, etc., the process is complex, and the fermentation time is as long as one year, it is bright and black, fragrant and sweet, and has a more unique flavor than other tempeh.
The traditional practice of tempeh is to make a bed of bamboo smack, and now Yongchuan produces tempeh, replacing the scorn seat with a perforated stainless steel plate, one is to avoid the slag loss affecting hygiene, and the other is to increase the amount of ventilation through perforation, so that the tempeh is loose and dry, and the taste is better.
Where to buy: souvenir stores, supermarkets, e-commerce
