Beijing’s Wang Zhihe stinky tofu is the most famous. The origin of Wang Zhihe’s stinky tofu: According to legend, in the eighth year of Emperor Kangxi’s reign in the Qing Dynasty, Wang Zhihe, who came to Beijing from Huangshan, Anhui to take the exam, failed in the gold medal list and lived idle in the guild hall, wanting to return. In my hometown, transportation is inconvenient and there are no financial expenses. I want to study in Beijing and prepare to take the exam again, but the deadline for the next major exam is far away.

He had no choice but to make a living in Beijing temporarily. Wang Zhihe's family was not wealthy. His father opened a tofu shop in his hometown. Wang Zhihe had learned to make tofu when he was young, so he rented several rooms near the Anhui Guild Hall, purchased some simple tools, and grinded several tofu every day. Tofu made from beans is sold along the street.

It’s summer, and sometimes the tofu left over from the sale quickly becomes moldy and inedible, but I’m not willing to throw it away. He thought hard about countermeasures, so he cut the tofu into small pieces and dried it for a while. He found a small vat and salted it. Then he stopped working and concentrated on studying, and gradually forgot about it.

The autumn breeze was blowing, and Wang Zhihe resumed his old business, making tofu for sale. Suddenly I thought of the jar of pickled tofu. I quickly opened the lid of the jar and a stench hit my nostrils. When I took it out, I saw that the tofu was blue-grey. When I tried it with my mouth, I felt that besides the stench, there was a strong aroma. Although it is not a gourmet dish, it is intriguing. I gave it to my neighbors to taste and they all praised it.

Extended information

Dish features: Wangzhihe stinky tofu is made from soybeans, which undergoes soaking, grinding, filtering, stewing, pre-fermentation, pickling, and filling. It is made through multiple processes such as soup and post-fermentation. Pickling is the key. The amount of salt and condiments will directly affect the quality of stinky tofu. If there is too much salt, the tofu will not smell bad; if there is too little salt, the tofu will easily become rotten or even rotten.

In addition, because yellow slurry, cold water, salt water, etc. are used during pickling, the shaped tofu cubes will turn green in color after later fermentation. Wangzhihe stinky tofu has a long history and is a famous brand with special flavor in Beijing. Its characteristic is that it has a strange fragrance in the smell.