In Yongchuan, Chongqing, a proud culinary legacy is sizzling with new life. The region’s famous red tofu has been crafted with care since 1923, and today, fourth-generation artisans are blending time-honored stone-mill techniques with modern fermentation science to perfect its bold, tangy flavor.  

The story began when the Huang family’s clever daughter-in-law pressed leftover bean curd into blocks, fermenting them with salt and chili until they transformed into a rich, ruby-red delicacy. What started as a simple innovation became a beloved local tradition.  

Now, the recipe’s guardians have extended fermentation to a full year—far beyond the original winter-only process—unlocking deeper umami richness and a subtle sweetness that’s winning over a new generation of food lovers. Thanks to this upgrade, red tofu is now enjoyed far beyond its mountainous hometown.  

But it’s not just about taste. The red-tofu workshop boosts the local economy by buying over 100,000 kilograms of soybeans annually, supporting more than a hundred families. They’ve even opened a Red Tofu Museum, where visitors can explore the craft firsthand, merging agriculture, culture, and tourism in a delicious tribute to Yongchuan’s heritage.