As a Northeasterner, I especially like to eat stinky tofu. There is no such delicacy in our hometown. So I personally think that the reason why Wunan stinky tofu is so famous is because its taste is relatively popular.

The real ones smell bad and taste delicious.

So as a northerner.

Everyone will salivate over this kind of delicacy, which is why it is so popular with everyone.

China has a very large land area, so the tastes of people in different regions are actually different.

It is not easy to make stinky tofu popular with everyone.

The reason why Changsha stinky tofu is delicious, I personally think, is that the ingredients inside are particularly rich.

I once asked a chef who makes Changsha stinky tofu. Making stinky tofu is not that simple. On the surface, it only has a little seasoning. In fact, there are 20 or 30 kinds of seasoning to create such a delicacy.

No matter if it is a snack street in any city, there will always be Changsha stinky tofu.

Every time I see a place selling Hunan Changsha stinky tofu, I buy a bowl.

But the tastes are different. The authentic Changsha stinky tofu is fried at a very high temperature. When the outside has just hardened a little, it needs to be fished out. At this time, it is crispy on the outside and tender on the inside. It tastes very good.

Make a small hole in the middle of the stinky tofu and pour the sauce from the middle. Place coriander, chili peppers and chives evenly on top of each piece of stinky tofu.

There is also some stinky tofu with a little special garlic chili sauce on top.

Regardless, it's very delicious.

There is also a kind of stinky tofu called Anhui hairy tofu.

I personally like it very much. Some people think it is very unhygienic, but in fact it is a process of fermentation. The miso we usually eat also completes its deliciousness through fermentation. This is the same principle as edamame.

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