Although the name stinky tofu is a bit tacky and ugly in appearance, it has a long history and is delicious. It is a unique leisure flavor, ancient and traditional. If you smell it, you just want to taste it. The way of making and eating is different around the world. In China, several kinds of dried stinky tofu in Changsha and Shaoxing are famous, but the production and taste are slightly different, but they all smell stinky and taste delicious, which is the biggest feature of stinky tofu. Stinky tofu can increase appetite and play a role in disease prevention and health care. In addition, stinky tofu is rich in plant lactic acid bacteria, which has a good effect of moistening intestine and strengthening stomach.

Stinky tofu should pay attention to processing technology, production technology and technology, preparation of various flavor sauces, frying technology and preparation of ingredients. To cultivate stinky tofu, the course arrangement is as follows: the production and method of stinky tofu embryo, the pickling and fermentation of stinky tofu, the brewing of stinky tofu brine and the formation and preservation of stinky tofu embryo, the production of stinky tofu seasoning, the frying technology and seasoning formation of stinky tofu, and the detailed formula and ingredient ratio.

Ding Zheng Catering Snack Training Company is headquartered in Minhang District, Shanghai, with more than 20 branches in Guangzhou, Shenzhen, Nanjing, Hefei and Chengdu, and has officially opened branches in the United States and Hong Kong. Ding Zheng Snack Science and Technology R&D Center has a full range of ethnic snacks, suitable for all places and people.