Huogong stinky tofu is a famous domain name snack in China, which originated from Huogong Palace in Changsha and has a history of 1 10 years. The stinky tofu in Huogong Palace has the remarkable characteristics of dark appearance and crisp, white and delicate heart. Its brine production and soaking have special processes, and it still maintains the ancient formula and traditional process, which was passed down from the master to the apprentice. The production and soaking technology of stinky tofu brine in Changsha Huogong Palace has also been adopted as an industry standard by the market supervision and management department of Hunan Province to regulate the growing stinky tofu industry market in Changsha.

In 2007 and 2009, the production technology of stinky tofu for pyrotechnics was listed in the list of intangible cultural heritage projects of Changsha city and Hunan province respectively. It is reported that the fifth batch of national intangible cultural heritage representative projects list contains 325 projects (including 140 expansion project). Hunan ranks third in the country with the total number of 19 items (including 12 expansion items).

Characteristics of stinky tofu in Huogong Palace

Because there are many fresh winter bamboo shoots, Liuyang douchi, mushrooms, fine liquor and other excellent raw materials in the brine, the taste is particularly fresh and fragrant. Hunan stinky tofu: Fried stinky tofu smells bad and tastes strange. It is a must for Chinese snacks. "Stinky tofu" can be seen everywhere, but the fried "Stinky tofu" in Changsha Fire Palace in Hunan Province is more famous. It is said that in the 1950s, celebrities went to Hunan to collect folk information, and once went to the local "Fire Palace" famous for its "stinky tofu".

The stinky tofu here is fried with slow fire, then the tofu pieces are drilled out and poured with Chili oil. It tastes spicy and smelly, which is very appreciated. Therefore, the reputation of "Fire Palace" stinky tofu spread all over Hunan and the north and south of the country. First, make soybean into tofu slices (white tofu), then brew brine, cook with black fermented soybean, cool, add seasonings such as mushrooms, winter bamboo shoots and white wine, and soak for 15 minutes. Deep-fried, fried on the surface, white and tender inside. Pour Chili sauce to eat.