“Imperial Green Square”: Wang Zhihe’s Preserved Bean Curds

Do you like preserved bean curds?

During the reign of Emperor Kangxi of the Qing Dynasty, an examinee named Wang Zhihe from Anhui failed in the imperial examination and was left without enough money to return home. Wang decided to stay in Beijing to prepare for the next exam. Because the next exam was still several years away, Wang opened a tofu shop to make a living. He accidentally invented preserved bean curds in a failed attempt to make salted tofu.

With soybeans the main material, the traditional craft of fermented bean curd has a set of complicated procedures and strict requirements on temperature and humidity in production. After fermentation, preserved bean curds feature greenish color and strong odor but delicious taste.

Today, many cannot stand the strong smell of preserved bean curds. But the snack won favor from Empress Dowager Cixi, who granted it the name “Imperial Green Square.” Back then, preserved bean curds were sent as tributes to the Qing court. If you pass Dashilan, drop into the store selling Wang Zhihe’s preserved bean curds.

Ready to have a taste of fermented bean curd?