Wang Zhihe's stinky tofu is a kind of bean curd milk, which is greenish in color, smells stinky but tastes good. It was invented by Wang Zhihe, a native of Anhui Province, and has been passed down for more than 300 years. He was originally a man of letters, but after failing to pass the examination 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".
Buying stinky tofu, even in a glass bottle, screw the lid on tightly, in the public **** car everyone still scolded you. But even though stinky tofu stinks, it's addictive to eat and calls for a lifetime of memories.
Changsha Fire Palace Stinky Tofu
To use an allusion, Mao Zedong, in addition to his love for chili peppers, also looked the other way at dried stinky tofu. The leader's appetite was very good and very rich in Chinese characteristics. It is said that when he was young, he often ate the deep-fried dried stinky tofu from Changsha's Huogong Palace, and after liberation, he even went there and said, "The stinky tofu from Huogong Palace is still delicious." During the Cultural Revolution, two large lines appeared on the shadow wall of the palace - "Supreme Instruction: Stinky tofu in the palace is still delicious."
Yunnan stinky tofu
Yunnan stinky tofu is delicious, mainly due to the excellent quality of the tofu made in Shiping in southern Yunnan province, where the local tofu is as white as milk, delicate and soft. Its production process is more complex, soybeans after screening, shelling, soaking, grinding, filtering, boiling, point pulp, molding, blocking, fermentation and other ten processes. Chenggong stinky tofu is soft and smooth in texture, emitting a strange fragrance. The ancestor praised the cloud: "the taste of the remaining beauty, jade food do not pass with". It not only has high nutritional value, but also has good medicinal value. Stinky tofu once made, its nutritional composition is the most significant change is the synthesis of a large number of vitamin B12. 100 grams of stinky tofu can have about 10 micrograms of vitamin B12. If the body lacks vitamin B12, it can accelerate the aging of the brain and easily cause Alzheimer's disease. Eggs, milk, fish and shrimp contain more vitamin B12 in what we eat, and fermented soybean products also produce a lot of vitamin B12, especially stinky tofu has a higher content. So eat some stinky tofu, on the prevention of Alzheimer's disease is very helpful. Ancient medical books also recorded that stinky tofu can be cold and beneficial to qi, and the spleen and stomach, eliminating bloating and pain, clearing heat and dispersing blood, and lowering the turbid qi of the large intestine. Frequent eaters, can enhance physical fitness, healthy skin.