Chinese people have an indescribable "stink addiction". Even though our foodie country has so many delicacies that are both tasty and delicious, when it comes to smelly food, we can cite several examples every minute. , for example, eating a bowl of snail noodles that have been smelly for three days, eating a bowl of stinky amaranth with one vegetable, and drinking a sip of bean juice that makes people dizzy. These are all famous smelly delicacies. Among the many stinky delicacies, the most famous is stinky tofu.

Stinky amaranth stems

Stinky tofu is certainly familiar to everyone. In the food streets of every city, you can hear people shouting about selling stinky tofu, especially the stinky tofu in Changsha, Hunan. Tofu seems to be available in every city. But China’s stinky tofu is not just the black Changsha stinky tofu, there is also another white stinky tofu. Let’s take a look at the competition between China’s two major stinky tofus. Which one do you prefer?

Black stinky tofu

Black stinky tofu, also known as Changsha old stinky tofu. Most of the black stinky tofu we see is fried, put in a small bowl, and then topped with some chili sauce and a sauce made from onions and garlic, and finally sprinkled with a handful of coriander. So many people think that this is the authentic way of making Changsha stinky tofu, and they think that what they are eating is Changsha stinky tofu.

In fact, the authentic Hunan Changsha stinky tofu should be fried to make the tofu crispy on the outside and tender on the inside, and then sandwiched with tofu for dipping. The preparation of dipping sauce is very particular. Different people have different recipes, but it must have chili, garlic and onion. This sauce tastes slightly salty and a little fresh. Put the pure black stinky tofu in the dipping sauce. Dip a corner into it, and when you eat it, there is only the aroma of burnt tofu and the aroma of sauce. Shaoxing Stinky Tofu

After the stinky amaranth stems are cooked, pour out the soup inside and soak the tofu in the soup of the stinky amaranth stems. The soup of stinky amaranth stems naturally has a salty and fermented smell, so after the tofu is soaked, the stinky smell is also sealed in the tofu. Shaoxing stinky tofu is also made by frying, but due to the difference in brine, the tofu is still white and yellowish in color after frying. The outer skin is very crispy, and the inner layer of tofu is soft and tender, and tastes very fragrant.

However, Shaoxing stinky tofu has a relatively niche audience. I don’t know why, but the stinky tofu from Changsha, Hunan has spread to various provinces and cities in China, but Shaoxing stinky tofu has been lingering in Jiangsu, Zhejiang and Shanghai, wanting to taste it. You have to travel to Jiangsu, Zhejiang and Shanghai to taste this kind of stinky tofu.

Do you think the black Changsha stinky tofu is more delicious, or the white Shaoxing stinky tofu?