stinky fermented bean curd

The birth of stinky fermented bean curd was attributed to Wang Zhihe. After failing the list, he didn't want to do tofu business, so he cut the tofu into small pieces and salted it in a jar. Many days later, he found that the tofu turned blue and smelled bad, but it tasted delicious and thought-provoking, so he got the real stinky tofu. It was also named "Qingfang" by Empress Dowager Cixi and listed as a royal dish.

2. A thousand pieces of mildew

A thousand pieces of mildew, which is praised by the court as a "strange dish", is a famous specialty in Songxia Town, Shangyu, Shaoxing City. It has a unique flavor, can be fried and steamed. It is famous for its freshness, fragrance (odor) and plain taste, and is a good product among bean products. Soaking soybeans, grinding them into pulp juice, cooking them with slow fire, beating flowers with bittern, pouring them on coarse earth cloth to dry the water, making them into thin, uniform and dry "thousand-layer clothes", stacking them and cutting them into small strips, putting clean indica rice straw on the bottom, pressing a bean board on them, and putting them in a warmer place for mildewing.

3. Stinky tofu

Stinky tofu mainly comes from two producing areas, one is Changsha, and the other is Shaoxing. The production and taste of the two are quite different. The stinky tofu in Changsha is soaked in the brine containing winter bamboo shoots, mushrooms, koji wine and Liuyang lobster sauce. When the white hair on its surface turns gray and stinks, it is fried in an oil pan until the color turns black and the surface swells, and then it is taken out. It is poured with garlic juice, pepper and sesame oil, which is crispy and tender.

4. Stinky amaranth stalks

As mentioned above, stinky amaranth stalks are extremely important for making Shaoxing stinky tofu. It is said that they originated in the Spring and Autumn Period and the Warring States Period, which is called a long history! Although this stalk looks like sugarcane in the picture, in fact, it is the same variety as what we eat in spring, only after "crazy growth".

Cut the amaranth stalks into small pieces, soak them in water for one day, then dry them, and then apply a certain proportion of edible alkali. After two days, pour cold salt and boiled water into the basin to continue pickling, and serve them the next day. The stinky amaranth stems fermented by nature are not so rich in flavor, and the flavor is all in dark green marinade. It smells slightly smelly when sucked, but it has a sweet taste.

Many other vegetables, such as stinky edamame, stinky wax gourd, stinky pumpkin, stinky loofah, can also be stained with the marinade of stinky amaranth, which are unique dishes for farmers in Ningshao in spring and summer.

5. Huizhou hairy tofu

Hairy tofu is also called moldy tofu, a famous dish in Huizhou. The story of its birth is mostly related to the experience of Zhu Yuanzhang, the founder of the Ming Dynasty. If you are interested, you can look for it. After the tofu is cut into pieces, it will ferment to grow an inch of white hair, which is hairy tofu. Generally, it is fried into two sides and then braised in brown sauce. It can also be fried, baked or steamed. The most interesting way to eat in ancient Huizhou is to buy a piece of hairy tofu from vendors walking around the streets, pour sesame oil on it, pour pepper paste on it, and chat while eating in a frying pan, which is delicious and unique.

6. Stinky mandarin fish

Stinky mandarin fish is also a masterpiece of Huizhou cuisine, also known as barrel fresh fish and pickled fresh fish, which means smelly in Huizhou dialect. After pickling mandarin fish with light salt water for six or seven days, it will give off a smell that is smelly but not smelly. Put it in an oil pan and fry it slightly, add pork slices and bamboo shoots, and braise in soy sauce over low heat until the soup is concentrated. This fish smells bad and tastes fragrant, and its meat is fresh and tender. It keeps the original flavor of mandarin fish and has a large number of fans.

7. Bean juice