Traditional Chinese Shuidougu: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Shuidougu. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 925 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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ShuidouguTempeh is one of the brewed seasoning foods in Sichuan Province. It has a delicious and fragrant taste. It is a fermented food mainly acted by bacteria and can be used directly as a meal, or as a seasoning for cooking or dipping.Tempeh is made from soybeans, which are cooked and kept warm. Due to the action of bacterial (mainly Pediococcus and Bacillus) enzymes, the protein in the raw materials is hydrolyzed. At the same time, due to the accumulation of respiratory heat and decomposition heat, …

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