The invention discloses a production technology of cellared fermented bean curd. The production technology comprises 14 steps of bean selection, bean soaking, bean grinding, bean milk filtration, bean milk boiling, bean milk pointing, shaping, dicing, cultivation, fermentation, pickling, bean milk preparation, canning and cellaring. When in the preparation of a bean curd blank, the sour soup is adopted for pointing jelly, thus the protein of the bean curd blank aggregates closely, the adhesion and flexibility are high, and the shelf life can be prolonged; in the preparation of the fermented bean curd, the blank is prickled by the quality-guaranteeing spice powder, thus the fermented bean curd has unique flavor and comfortable mouthfeel, and the shelf life of the fermented bean curd can be greatly prolonged; without gypsum, bittern, coagulator or any chemical preservative, the potential risk caused by the gypsum, bittern, coagulator or any chemical preservative is avoided; and since the fermented bean curd is cellared finally, the mouthfeel of the fermented bean curd can be greatly improved, and the shelf life is remarkably prolonged.