Everyone who has eaten the classic black stinky tofu in Changsha will never forget it, especially the secret soup. So, how to make stinky tofu soup?

Everyone who has eaten the classic black stinky tofu knows that the tofu is freshly fried. The dark skin on the outside is fried until it is very crispy, and the white tofu is inside. When each piece of tofu is fried, They were all poked by the clerk, revealing the white tofu, which was then coated with a special sauce and added with chili peppers. It was smelly and fragrant and could make foodies finish it all.

Different from other stinky tofu shops on the streets of Changsha, most of them sell "ancestral secret" stinky tofu. The core founding members of Black Classic are generally young and highly educated. Many of them come from prestigious universities such as Peking University and Hunan University. During the establishment of the company, founder Qian Yongjun and his team thought about and solved problems in a novel and efficient way, abandoning the traditional production methods that were not stable enough in product quality and not standardized enough. In the workshop that produces raw stinky tofu embryos, the team went through thousands of repeated trials, fully applied what they learned, and used functional thinking to find the best combination of variables for making stinky tofu. The product process formula finally made breakthrough progress, completely solving the previous problems. The quality of tofu from other places cannot reach the level of direct-operated stores on Changsha Pedestrian Street. This precise and scientific production method not only strictly monitors all variables during the production process, but also ensures the quality of each batch of stinky tofu produced. As of 2017, Black Classic has been deployed in thousands of stores in hundreds of cities across the country, selling 2 million pieces of stinky tofu every day.

In addition to the production process of stinky tofu, the soup is also an important reason why Changsha stinky bean black classic tofu is so delicious. The research and development process of stinky tofu soup is also a full reflection of ingenuity. Black Classic took three years, constantly changing the formula, and thousands of people tasted it. Finally, it reached a 90% favorite rate before finally choosing it. It can be said that the time and energy spent on black classic stinky tofu is unimaginable by ordinary people. Served with a unique sauce, it is crispy on the outside and tender on the inside, fresh at first and then spicy after biting, leaving diners with endless aftertaste. Therefore, Black Classic Stinky Tofu Soup is Black Classic’s top-secret recipe and is not disclosed. Even if you join Black Classic Stinky Tofu, you can only get the soup stock distributed by the headquarters. The technical training does not include soup stock because it is an exclusive soup stock and sauce. The secret ingredients are all distributed by the headquarters, so there is no black classic stinky tofu soup recipe on the market. After all, this is the trade secret of the black classic headquarters.