Of course stinky tofu is not soaked in fecal water, but in stinky brine. Stinky brine is obtained from the fermentation of meat or vegetables. The stink brine produced in modern factories is subject to microbial quality control, and its safety is relatively guaranteed. However, the smelly brine produced by small workshops with poor sanitary conditions may contain pathogenic microorganisms, which is harmful to health.

Stinky tofu is a traditional Chinese specialty snack. There are considerable differences in the preparation and eating methods in different regions. There are different types in the north and the south. Stinky tofu is also called stinky dried seeds in the south. Although its name is tacky, it is ugly on the outside and beautiful on the inside, unusual in the ordinary, and has a long history. It is a very unique traditional Chinese snack, ancient and traditional, which makes people want to stop. The production materials include soybeans, tempeh, soda ash, etc.

There are regional differences in the way it is made and eaten in China and around the world, and its taste is also very different, but it has the characteristics of "smelling bad but tasting delicious". Nanjing and Changsha are quite famous for their stinky tofu, as are Taiwan, Zhejiang, Shanghai, Beijing, Wuhan, Yulin and other places.

Nanjing stinky tofu is mostly sold on the streets of Tianjin. It is gray-white tofu cubes fried into golden brown and has a very light smell. The stinky tofu on the streets of Wuhan is mostly branded as "Changsha stinky tofu", but the production method is different. It is fried on an iron plate and is not hollow in the center and is light yellow. There are certain benefits to eating stinky tofu. Stinky tofu synthesizes a large amount of vitamin B12 after fermentation. This substance can prevent pernicious anemia and prevent damage to brain nerves.

Stinky tofu is rich in plant-based lactic acid bacteria, which is good for regulating the intestinal tract and strengthening the stomach. The production process of stinky tofu is easily contaminated by botulinum toxin, which can damage the human nervous system and cause symptoms such as dizziness, difficulty breathing, and general weakness. In addition, stinky tofu needs to be fried, and the oil used repeatedly contains carcinogens. Long-term consumption of fried stinky tofu may also cause cancer risks.

The smell and taste of stinky tofu are the result of microbial fermentation. When the protein in tofu is decomposed by microorganisms, it will produce umami-flavored peptides and amino acids, which is why it tastes good; it will also produce some ammonia and sulfide, which makes it smell bad. In addition, there are some volatile ether and alcohol components, which will also make the smell rich and layered.

Homemade stinky tofu is a safety risk. It is difficult to control the microorganisms in the fermentation process of homemade stinky tofu, and it is also susceptible to contamination by botulinum toxin. Moreover, the climate conditions in some areas are not suitable for homemade stinky tofu, so it is best to buy stinky tofu produced by regular manufacturers.