Black stinky tofu is the marinade of Changsha stinky tofu, which is made of fermented soybean, soda ash, soap alum, mushrooms, winter bamboo shoots and salt. Boil with black fermented soybean, cool, add mushrooms, winter bamboo shoots, white wine and other condiments, and soak for about 15 days. Because it contains black lobster sauce, tofu will turn black when soaked, which is healthy.

Because stinky tofu is fermented in the herbal stinky water made by amaranth fermentation, it is decomposed into a small amount of amino acids and sulfur-containing compounds, so stinky tofu will have a stinky taste, not made of dung bubbles on the Internet.

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There are regional differences in the way of making and eating in China and other parts of the world, and their tastes are quite different, but they all have the characteristics of "smelly but not fresh". The stinky tofu in Changsha and Nanjing is quite famous, as are the stinky tofu in Taiwan Province, Zhejiang, Shanghai, Beijing, Wuhan and Yulin.

Most of the streets in Tianjin are stinky tofu from Nanjing, which is fried into golden yellow and gray tofu blocks, and the smell is very weak. Most of the stinky tofu in the southern streets is "Changsha stinky tofu", which is also fried, but it is hollow and black inside, and its smell is more prominent.

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