Wang Zhihe Stinky Tofu, a kind of bean curd milk, is greenish in color, smells bad and tastes good. The inventor is Wang Zhihe, a native of Anhui, and it has been passed down for more than 300 years. He was originally a scholar, but after failing several examinations in Beijing, he changed to making tofu for a living and created stinky tofu. Stinky tofu was once sent to the court as an imperial dish, and was loved by Empress Dowager Cixi, who gave it the name "Royal Green Square".

Nutritional value

Wang Zhihe stinky tofu has a strange aroma in the stink, which is caused by a kind of protease-producing mold decomposing the protein and forming a very rich amino acid, making the taste very delicious. After testing, the amino acid content in 100 grams of Wang Zhihe Stinky Tofu can satisfy the one-day requirement of adults, and the content of calcium, paste and zinc is higher than that of general food, and it also contains VB1 and VB2, which has very high nutritional value. It not only has high nutritional value, but also has good medicinal value. Ancient medical books recorded that stinky tofu can be cold and beneficial to the gas, and spleen and stomach, eliminating flatulence and pain, clearing heat and dispersing blood, under the large intestine turbid gas. Those who eat it often can enhance their health and beautify their skin. Enjoying the reputation of "casting military soul, displaying military prestige", a corps of soldiers of the Chinese People's Liberation Army, it is because of the annual summer consumption of stinky tofu presented by Wang Zhihe Company, to get rid of the "summer practice three volts" caused by underarms, under the skin of the stock ulcerated, no longer suffer from foot odor. The company's secret recipe and the selection of the ingredients are very carefully chosen. Ancestral secret recipe, selecting materials carefully, exquisite craftsmanship, sincere and real. The quality to win only makes this ordinary small square full of magic charm. With the development of science and technology, Wang Zhihe's research on curd has gradually entered a deeper level. The small "red" and "green" curd has not only been used as a condiment on the table, but also has gradually become an indispensable dish in people's diet and a good product for people's physical conditioning and health promotion due to its high nutritional value and health benefits. Eating some stinky tofu has a positive effect on the prevention of Alzheimer's disease.

While this is true, a sensible diet is the source of a healthy body