Bajia

Bajia refers to a type of fermented bean curd, also known as fermented tofu or dried tofu. It is a common condiment in Chinese cuisine, particularly in Cantonese and Sichuanese cooking. Bajia is made by fermenting cubes of tofu with a mixture of salt, rice wine, and often a special mold, typically *Actinomucor elegans* or *Rhizopus chinensis*. This fermentation process gives the tofu a distinctive aroma and a soft, creamy texture.

The flavor of bajia can vary depending on the ingredients and fermentation process, but it is generally characterized by a salty, umami-rich taste with subtle hints of sweetness and a pungent, often described as "cheesy" or "funky," aroma. It is typically sold in jars filled with brine, which helps to preserve it and enhance its flavor.

Bajia is a versatile ingredient. It can be eaten directly as a condiment, often with rice or congee. It is also used in cooking to add depth and flavor to stir-fries, braised dishes, and soups. Red bajia, a popular variation, is infused with red yeast rice, which imparts a reddish hue and a slightly different flavor profile. White bajia is the more traditional, uncolored version. Despite its strong smell, many find its taste to be very appealing once accustomed to it.