Stinky tofu is one of the traditional snacks in China, which has the characteristics of "smelly smell and delicious taste". There are considerable differences in production methods and eating methods in different places, including different types in the north and the south, and stinky tofu is also called stinky dried fruit in the south.

Although its name is tacky, it is ugly outside and beautiful inside, and has a long history. It is a unique Chinese traditional snack, which is ancient and traditional and makes people want to stop. The materials are soybean, douchi, sodium carbonate, etc.There are regional differences in the way of making and eating in China and other parts of the world, and their tastes are also very different, but they have the characteristics of "smelling smelly and eating fragrant". The dried stinky tofu in Nanjing and Changsha is quite famous, as are the stinky tofu in Taiwan, Zhejiang, Shanghai, Beijing, Wuhan and Yulin. Most of the streets in Tianjin are made of Nanjing stinky tofu, which is fried into golden yellow with gray bean curd pieces and has a very weak odor. Most of the stinky tofu on the streets of Wuhan is branded as "Changsha stinky tofu", but it is made in different ways. It is fried with oil and poured on iron plates. It is not empty and is light yellow.

Features of stinky tofu:The color is burnt yellow, the outside is burnt and the inside is tender, fresh and spicy.

Tips: The brine ingredients of stinky tofu in Changsha, Hunan, are made by boiling black beans, soda ash, alum (avulsion should be avoided as much as possible, as it is used by merchants to improve the efficiency of fermentation), mushrooms, winter bamboo shoots, salt, etc.

Boil black bean curd, add mushrooms, winter bamboo shoots, white wine and other condiments after cooling, and soak for about 15 days.

At this time, wrap several pieces of water tofu with gauze, put them in the base material in the tank and soak for 10 days. When the water tofu is light green inside and outside, take it out and discard it. Then take fresh water tofu and wrap it and soak it in the base material. Change it every 10 days. Use this method to soak until the beginning of summer, and the base material will produce a strong stinky fragrance. Then add 2% alum, and the base material for making stinky tofu is considered to be ready. According to experts, the stinky tofu that is fried and sold on the streets of Changsha is not authentic. Fire Palace and Rongyuan Hotel are the real "hometowns" of stinky tofu.