A resident makes Qingfang Stinky Tofu in Chenggong District, 

                  Kunmin.[Yunnan.cn]

  Qingfang Stinky Tofu made in Chenggong District, Kunming. [Yunnan.cn] 

Qingfang Stinky Tofu (strong-smelling preserved bean curd), a famous and time-honored snack originated from Chenggong District, Kunming, is applying for the title of World Heritage.

  People said that the making of Qingfang Stinky Tofu would date back to Qing Dynasty during the Kangxi (康熙) period, which was firstly made by villager Wang Zhong (王忠) of Qibuchang Village (七步场村) in Chenggong District, Kunming. Kangxi Emperor highly praised the stinky tofu after tasting it and gave it the name “Qingfang Stinky Tofu”. 

  Because of eminent traditional handicraft and exuberant market requirement, Qingfang Stinky Tofu handcraft gained its most prosperous development in the mid of 1980s. At that, 300 households out of 360 households in Qibuchang Village made Qingfang Stinky Tofu for living. They made a lot of money on it. Almost all the farmer's markets in or around Kunming sold Qingfang Stinky Tofu in those days. 

  In recent years, villagers of Qibuchang Village heeded the call to construct new city and protect environment. Water cleaned and air purified, the environment of Qibuchang Village has got great improvement now. However, villagers have to give up many traditional processes, including making Qingfang Stinky Tofu and breed aquatics. 

  Up to now, more than 300 households have not made Qingfang Stinky Tofu anymore. To protect this time-honored traditional handicraft, Qibuchang Village decided to register Qingfang Stinky Tofu as a World Heritage. The village is also planning to build a museum about Qingfang Stinky Tofu. 

  Li YuLian is a villager who still makes Qingfang Stinky Tofu now. Her family has inherited the handcraft from generations. 

  Until now, craftsmanship of the Qingfang Stinky Tofu has been improved. Each step of the craftsmanship has to be paid intensified attention. Makers should firstly be extremely particular about choice of soybean. After removing the peel of soybean and soaking them in water, makers should grind them into paste, and then boil them. After finishing all the above steps, makers should marinate and leaven them, and then Qingfang Stinky Tofu comes into being. 

  Qingfang Stinky Tofu is in creamy color, and has a slight smelling. According to Li, she could only make around 1,000 pieces of Qingfang Stinky Tofu a day, for some key steps have to be made by handworks. 

  Li usually gets up at 4:00 in the morning, so that she could send Qingfang Stinky Tofu to markets and restaurants in time. Even though, a piece of Qingfang Stinky Tofu merely charges 2 yuan at present. Therefore, Li could only earn around 6,000 yuan per month, which has to be used for running the whole family. 

  Li is 58 years old now. She is planning to get retirement in near future. Inheritance of Qingfang Stinky Tofu handcraft urges protection in urgent need. (From InKunming )