Stinky tofu.

Jinsha stinky tofu is white in color, does not fall apart after being cooked for a long time, and has a smooth and tender texture. Whether it is steamed, stir-fried, boiled or fried, it is the most popular in the market and has now become the business card of Jinsha cuisine.

In recent years, Pingba Town, Jinsha County has relied on its unique natural conditions, adhering to tradition, innovating with the old, expanding the scale, using old traditions to spawn new industries, transforming family workshops into large-scale production, and turning small tofu into Gradually become bigger and stronger.

The Origin of Stinky Tofu

Theory 1

It is said that Zhu Yuanzhang was born in poverty and worked as a beggar and a monk when he was young. Once he was so hungry that he could not stand it and picked up People throw away expired tofu, fry it in oil and stuff it into your mouth. The taste is unforgettable. Later, he became the military commander, and the army successfully fought all the way to Anhui. He was so happy that he ordered all the soldiers in the army to eat stinky tofu to celebrate. The reputation of stinky tofu finally spread widely.

Account 2

The Ming Dynasty scholar He Rihua said in his writings at that time that people in Yixian County, Anhui Province especially like to use salt to make tofu discolored and hairy in summer and autumn, scrub it clean and put it in Fried in boiling oil, it smells like crocodiles in the sea.

Reference for the above content: People's Daily Online-Guizhou Jinsha: Small tofu "grinds" big industry