Changsha stinky tofu is a fermented tofu product that has been passed down throughout China and the rest of the world, but the way it is made and eaten varies considerably from place to place. Known as stinky tofu for nearly 1,000 years, its most popular era dates back to the Xuantong era of the Qing Dynasty, when the Empress Dowager Cixi gave it the name "Qingfang," which immediately made it famous throughout the world. However, some people still stay away from it. The next step is to look at the culture of Changsha.

Stinky tofu is divided into two kinds: stinky dried tofu and stinky tofu milk, both of which are quite popular snacks. Stinky tofu milk was once sent to the court as an imperial dish, loved by Empress Dowager Cixi, who gave it the name of Royal Green Square. The texture of the outside of the burnt inside crispy soft, taste fresh and spicy, for Hunan famous flavor snacks.

Changsha's stinky tofu to count the centuries-old store fire Palace is the most famous, into the fire Palace of people do not eat stinky tofu. Stinky tofu in the palace is made of high-quality Liuyang black beans with asparagus, mushrooms, wine and other boiled marinade, fried stinky tofu is crispy on the outside and tender on the inside, and then poured with chili oil, sesame oil, soy sauce and other seasonings, it is very tasty.

In addition to the Fire Palace, many individual stalls scattered in the alleys are also very good, such as the "five mothers" at the South Gate, where there is often a long queue of people buying stinky tofu.

Deep-fried stinky tofu has a characteristic of "far from smelly, near fragrant", and with seasoning, it tastes spicy and flavorful, and has a unique flavor. The general characteristics are: outside the scorched, tender, spicy.

Preparation of brine, the production of tofu, tofu brine soaking and deep frying four steps. Preparation of brine used ingredients and weight content: amaranth stalks 12-13%, bamboo shoots 12-13%, fresh soybean juice 4-6%, 9-11% of snow peas, ginger 2-3%, licorice 2 -3%, pepper 0.2-0.3%, yellow wine 4-6%, salt 4-6% and the remaining amount of water.

The processing method is as follows: amaranth stalks, bamboo shoots, fresh bean juice, ginger, licorice, pepper and water are mixed and boiled, after cooling, yellow wine and salt and snow peppers are added, and then placed in a container and fermented for four months to one year to get brine. Tofu is made from soybeans. Tofu soaking in brine is done by soaking the tofu in brine for 3-4 hours. Deep-frying is deep-frying the soaked tofu; the deep-fried stinky tofu of the present invention has color, aroma and taste.