Stinky tofu is a specialty of Changsha, Hunan. ?

In fact, there are many places across the country that have stinky tofu, but the stinky tofu in Changsha, Hunan is quite famous and deeply loved by everyone.

There are many types of stinky tofu. There are regional differences in the way it is made and eaten in China and around the world. Its taste also varies greatly, but it has the characteristic of "smelling smelly and tasting delicious". Features. Changsha's stinky tofu is quite famous, and so are the stinky tofu in Nanjing, Taiwan, Zhejiang, Shanghai, Beijing, Wuhan, Yulin and other places.

Introduction to Changsha Stinky Tofu

None of the freshly fried and sold stinky tofu on the streets of Changsha is authentic stinky tofu. Fire Palace and Rongyuan Hotel are the real "hometowns" of stinky tofu. The "first-generation master" of Changsha stinky tofu is the late veteran chef Jiang Erdie. His two direct disciples Liu Taoyun and Sheng Chun "settled" in Fire Palace and Rongyuan Hotel respectively.

The key to making authentic stinky tofu lies in fermented water, which is living water specially made from winter mushrooms, fresh winter bamboo shoots, koji wine, and Liuyang tempeh (other places are stagnant water). After soaking in the fermented water, fry it over slow fire in a small oil pan, then drill a hole and add seasonings such as chili powder, monosodium glutamate, soy sauce, sesame oil, etc. to make it crispy but not mushy, tender but not greasy, and with a unique flavor. Tofu.