Key Parameters
Temperature
20°C
10°C - 30°C
Time
4-5 months
3 months - 6 months
Equipment
Ceramic or food-grade plastic containersCheesecloth or breathable clothWeight or stone for pressing
Steps
- 1.
Mapo Tofu (Sichuan, China): Provides foundational umami and fermented depth
- 2.
Huoguo (Sichuan Hot Pot) (Chongqing, China): Forms the spicy-fermented base of the broth
- 3.
Twice-Cooked Pork (Sichuan, China): Balances fatty pork with fermented pungency
The Science
Primary Reaction
Lactic acid fermentation