The No. 1 snack, stinky tofu, is one of the specialty snacks of Han China, with different types from the north and the south.

Because of the different production techniques, different stinky tofu have different sources of odor.

Stinky tofu is a traditional Chinese specialty snack. There are considerable differences in the preparation and eating methods in different regions. There are different types in the north and the south. Stinky tofu is also called stinky dried seeds in the south.

Although its name is tacky, it is ugly on the outside and beautiful on the inside, unusual in the ordinary, and has a long history. It is a very unique traditional Chinese snack, ancient and traditional, and it is addictive.

The production materials include soybeans, tempeh, soda ash, etc.

There are regional differences in the way it is made and eaten in China and around the world, and its taste is also very different, but it has the characteristic of "smelling bad but tasting delicious".

Nanjing and Changsha are quite famous for their stinky tofu, as are Taiwan, Zhejiang, Shanghai, Beijing, Wuhan, Yulin and other places.

Nanjing stinky tofu is mostly served on the streets of Tianjin, which is gray-white tofu cubes fried into golden brown and has a very light smell.

The stinky tofu on the streets of Wuhan is mostly branded as "Changsha stinky tofu", but the production method is different. It is fried on an iron plate and is not hollow in the center and is light yellow.

The second ranked snack is Oden. Oden is a favorite snack among Japanese people [1]. Its real name is Oden. It is a cuisine originating from the Kanto region of Japan.

Oden is made by boiling fish balls and meatballs skewered with bamboo skewers in a carefully prepared stock, and then putting them into a soup cup to eat. Mix the minced green onion with the oden dipping sauce, and then dip it in when eating.

It has an attractive aroma and a unique and delicate taste. After eating it, you will be left with a fragrant mouthfeel and a long aftertaste, making you want to stop after one taste.

Usually the materials include eggs, radishes, potatoes, kelp, konjac, fish balls, bamboo wheels (fish or bean products), etc. Each of these materials is placed in separate iron grid pots (boxes), and

The broth made from kelp and bonito flowers is simmered over low heat. After cooking, some people like to eat it plain, while others like to dip it in sauce (mustard, chili sauce).

It is said that Oden originated from "Miso Denraku", which is to cook tofu or konjac with water and then season it with miso (soybean) before eating.

Oden is also very popular in Taiwan, China, where it is also commonly known as Hei Lun (Tai Luo pinyin: Oo-lián), which is a generalization caused by the sibilant side sound in Taiwanese.

In fact, most of Taiwan's oden is no longer the original Japanese taste, and there are considerable differences in the ingredients used.

The third snack, Wolf Tooth Potato, is a local snack in Sichuan. It is an improvement from the Sichuan snack "Tiancan Potato". It is mostly set up in stalls in the streets and alleys and is fried and sold now. It is a well-known after-dinner snack.

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It is also called fried potato in other regions, and the taste is different.

The main ingredient is potatoes. Use a special knife to cut the potatoes into wavy shapes. They are named because they resemble canine teeth. Then they are fried with other seasonal vegetables and then mixed with other spices. The fragrance is everywhere and fills the streets. It has a lot of flavor.

High nutritional value.

Because it is simple to make and cheap, it is deeply loved by local citizens.

The difference between celestial silkworm potatoes and wolf tooth potatoes is that the former does not add any vegetables and is simpler and faster to make. It is very popular among young people, but its nutrition is too simple and not as healthy as wolf tooth potatoes.