"Fang Chou Tofu" originated from an old man named Shen. For generations, Shen Lao's ancestors have been running tofu workshops for a living. In Shen Lao's generation, he/kloc-started working at the age of 0/7. In a small town in the ancient city of Jiangnan, he mainly fried stinky tofu until he was 80 years old. For more than 60 years, he has studied hard and devoted himself to research and development on the basis of ancestral crafts. The "stinky tofu" he made is crisp and tender outside, fresh and salty, with unparalleled taste, smelly and fragrant.

Wu Lizhong inherited the mantle of Shen Lao exclusively, and drastically improved the original traditional, backward and inefficient technology, so that the quality of stinky tofu was by going up one flight of stairs on the original basis. And one by one, the customized packaging boxes with unique characteristics and strong cultural atmosphere have become the first stinky tofu sold in the form of chain stores. Anyone who has tasted the "stinky tofu of Wuzifang" all praises its unsurpassed delicacy, which is unprecedented, so it has the reputation of "having tasted the stinky tofu of Wuzifang and not wanting to taste meat for three days".

Raw materials and formula:

5 kg of soybean, 250 g of chili oil, 0/kg of tea oil/kloc-,0/50g of sesame oil/kloc-,500g of soy sauce, 0/5kg of brine/kloc-,0/00g of crude salt/kloc-and 300g of plaster of Paris.

Production process:

(1) Making tofu: Soak soybeans in water to make tofu brain. Scoop the bean curd into a wooden box, cover it with wooden boards, press on heavy stones, and press off the water, and it becomes bean curd.

(2) stir-fry stinky tofu. It takes about 3 to 5 hours in spring and autumn, 6 hours in summer and 2 days in winter to put the soap alum into the bucket. Take it out after soaking, wash it with cold boiling water, drain the water, then pour all the tea oil into the pot to burn red, add tofu and fry for about 5 minutes. Once it turns brown, take it out and put it on a plate. Use chopsticks to drill a hole in the middle of tofu.

(3) The preparation method of brine is based on 2.5kg douchi, which needs to be boiled with 15kg clear water, filtered, soaked with 1500g alkali in juice for about half a month, stirred 1 time every day, and fermented to obtain brine.

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