Jinhua's Tangxi dish aims for national heritage status

The fermented cabbage and tofu dish from Jinhua's Tangxi town. [Photo/Tangxi town people's government]

A fermented cabbage and tofu dish from Tangxi town, Jinhua, Zhejiang province, is on its way to being recognized as a national intangible cultural heritage.

Known for its strong smell and delightful taste, it encapsulates Tangxi's traditional culinary culture, which was already added to Zhejiang's intangible cultural heritage list in 2022. Now, this dish, which carries 500 years of history, is aiming even higher.

The dish's origin lies in frugality. Legend has it that a Tangxi housewife once used over-fermented cabbage that she didn't want to throw away, adding tofu and some chili to make a dish. Surprisingly, the pungent odor transformed into a delightful aroma. Modern science reveals that prolonged fermentation breaks down proteins into amino acids, creating a unique flavor.

The key ingredient, Gaojiaobai cabbage, is exclusive to Tangxi and among 18 protected vegetable varieties in Zhejiang, while Yangbu white chili, grown in the region's sandy soil, adds the perfect spicy kick.

Tangxi cuisine represents a "consumable folklore," intertwined with life's milestones from birth to death, each of which is marked by specific dishes and rituals. These dishes are not mere stories but real narratives passed down through generations.

"Tangxi's culinary culture is more than just food; it's a way of life, a cultural vessel encompassing daily meals and life's seasons. Such traditions are rare nationwide," said Yi Fuquan, vice-chairman of the Tangxi Cultural Research Association.