As a northeasterner, I especially love stinky tofu, and we don't even have this kind of food in our hometown, so I personally think that the reason why Wunan Stinky Tofu is so famous is because of its popular taste. It really smells bad and tastes good. So as a northerner. All of them would salivate over this kind of food, that's why it's so popular with everyone.

China's land area is very large, so that in different regions, the taste of people in different areas is not really the same. It's not easy for stinky tofu to be so popular. The reason why Changsha stinky tofu is so delicious is that I personally feel that it is full of flavorful ingredients. I once asked a chef who made Changsha stinky tofu, it's not that simple to make stinky tofu, on the surface there is only a little bit of seasoning, but in fact there are 20 to 30 kinds of seasoning, which makes this kind of food.

No matter what city's snack street, there will be Changsha stinky tofu. Every time I see a place selling Changsha Hunan stinky tofu, I buy a bowl. But the taste is different, the authentic Changsha stinky tofu fried fire is very careful, just a little hard outside, to fish out over, this time outside the crispy tender, eat up the texture is very help.

Punch a small hole in the center of the stinky tofu, and pour the sauce from the center into each piece of stinky tofu above to put uniform cilantro, morning glory and small scallions. There are also some stinky tofu that are topped with a little bit of special garlic hot sauce. Either way, it's very tasty. There is another type of stinky tofu called Anhui Mao Tofu. I personally like it very much, some people think it is very unhygienic, but in fact, it is all a process of fermentation, we usually eat the big sauce is also through fermentation to complete its delicious, which is the same principle as the hairy tofu.