Introduction is as follows:
There are many kinds of stinky tofu, and there is no necessary connection between them. It is meaningless to pursue its original site!
The rotten dried fruit of Changsha Fire Palace is the most famous snack in Hunan. Dried fruit is actually fried stinky tofu. Because of its unique taste, it can only be favored by a few people.
The Fire Palace on Pozi Street in Changsha was once a temple dedicated to Zhu Rong, the god of fire (Chu people have the custom of advocating fire), with a history of 400 years. After several wars and repairs, it has finally become a gathering place for traffickers and pawns, operating various snacks in Hunan, which is a bit like Dongan Market in old Beijing. With the change of time, a street here now covers all kinds of dishes and snacks in Hunan, making it an indispensable place for a trip to Changsha.
The dried bean curd of Huogong Palace is made of superior soybeans, and then the bean curd is soaked in salt water containing winter bamboo shoots, mushrooms, koji wine and Liuyang lobster sauce. White hair will appear on the surface, the color will turn gray, and the smell will be pungent at first. Put it in the oil pan and fry it slowly until the color turns black and the surface expands, and then take it out. It is fragrant and attractive, and it will be crisp with garlic juice, pepper and sesame oil.
Wang Zhihe stinky tofu is the natural flavor of Beijing School. However, stinky tofu in Beijing and dried stinky tofu in the south are completely different foods. The stinky tofu in Beijing is a kind of fermented bean curd, which is eaten with steamed bread and big cake. It's wonderful to accompany a meal, but don't cook with oil. According to legend, in the eighth year of Kangxi, Wang Zhihe, the son of Yuan Xian County, Anhui Province, went to Beijing to take the exam. Chunwei came last, and returned to his hometown without travelling expenses. He was trapped in the "Anhui Hall" of Mutton Hutong in yanshou temple Street outside Qianmen. Fortunately, God never shuts one door but he opens another, and the skill of making tofu handed down from his family made him barely make a living. Summer is here, and tofu is cooked a lot. If it can't be sold, it will go moldy and go bad. After thinking hard, he suddenly remembered the method of making fermented bean curd with tofu in his hometown. So the remaining tofu was cut into small pieces, put in jars layer by layer, and salted. Who knows, when the autumn wind was slightly cool, Wang remembered the pickled tofu in the altar at this moment, and quickly opened the lid of the altar, and a stench came to his face. Tofu has turned blue-gray, but once tasted, its taste is unique, and it has a strange smell in the "stink". I gave it to my neighbors to taste and everyone praised it. As a result, the news spread, and the stinky tofu in Wang Zhihe gradually spread among the people. Wang was frustrated repeatedly in the examination room, but failed repeatedly. However, the business of stinky tofu is booming day by day. He simply gave up his studies to do business and opened the "Wang Zhihe South Sauce Garden". By the end of the Qing Dynasty, stinky tofu had been listed as one of the royal dishes and was loved by the Western Empress Dowager. Because the name of stinky tofu sounds unsightly, the emperor named it Fang Qing. Once used, this stinky tofu is worth a hundred times and its business is booming. Therefore, the stinky tofu in Wang Zhihe has become a must among Beijing snacks.
The stinky tofu in Hubei is black, smelly and smelly, and the unique pickled pepper seasoning is very delicious.
Anhui stinky tofu, commonly known as "stinky tofu", was created by Wang Zhihe during the Kangxi period of Qing Dynasty. Emperor Kangxi was full of praise after tasting it, and specially gave Wang Zhihe a word "Fang Qing", which made him famous. Compared with the stinky thousand tablets in Shaoxing, Zhejiang Province and the stinky dry incense in Huainan, Anhui Province, it is very famous at home and abroad. Huizhou is dull and smelly, with a gray-blue surface and a white jade inside. It smells bad, tastes strange and has a unique taste. Because the production process of Daichou is very complicated, I'm afraid this kind of flavor snack can only be eaten by tourists who come to Huangshan. Many food stalls in Huangshan city can eat ugliness.
The stinky tofu in Zhejiang is yellow. This "three-flavored stinky tofu" does not mean that it has three flavors, but because its origin is in Shaoxing, Zhejiang, which is a specialty of San Tan Ying Yue written by Lu Xun. The stinky tofu in Zhejiang sounds fresh and looks special. It looks white and tender, thin and soft. It smells, although it has a faint smell, but it is not pungent at all. The fried tofu has a golden skin and is covered with a layer of dense pores, which seems to have been fried with a layer of eggs. It is covered with a layer of sweet and spicy chopped pepper sauce.
Jiangsu stinky tofu-When it comes to Shaoxing's diet, it seems that it is always inseparable from the stinky and moldy pickled tofu, which is in sharp contrast with the crystal clear of Jianhu Lake and the extraordinary beauty of the stone. As a Shaoxing native, I always take Lu Xun and Xu Wenchang as examples to illustrate that I eat stinky tofu and moldy tofu, but what comes out is a good article with a heart. Stinky tofu is a compulsory course for Shaoxing cuisine, but it is also the most difficult level for most foreigners to pass. It is soaked in amaranth stem juice, steamed and fried, and fried is more common, because it is convenient to eat, steamed is more homely, and the fine products are actually delicious. What you like to eat will be moved by the taste, and what you don't like to eat will be avoided because of fear that it is not as good as the taste. A master of Chinese medicine doesn't need any seasoning, what he wants is the original "smelly". Now there is stinky tofu in Hangzhou, which can relieve acacia occasionally, but it always feels not as delicious as the alleys in Shaoxing. The smiling old man is guarding the warm stove, and the narrow alley exudes a quiet atmosphere for a long time.
Jiangxi Stinky Tofu-Stinky Tofu from San Lv Temple in Jingdezhen is a traditional tofu dish in China and a typical folk dish. Every place has its own flavor. However, in Jingdezhen, Jiangxi, when people talk about stinky tofu, they usually think of stinky tofu in San Lv Temple.
There are two kinds of stinky tofu, one is dried tofu, which smells like stinky tofu milk, but it tastes delicious and can stand a long time of slow chewing and tasting. There is another kind, called brine stinky tofu, which is also sold in the market. That is a piece of tofu wrapped in cloth. If it can't be sold that day, it will be steamed in a cage, then cooled and immersed in a special salt water, and soaked in the snow water left over from winter. Some are soaked in pickled mustard juice. It won't take long for tofu to be stained with a gray-green color, and then it will be taken out after tasting, washed with cold boiled water and eaten.
San Lv Temple stinky tofu sold in the market should be covered with fresh lotus leaves and sold in baskets. I bought it for eating, drinking tea, wine, porridge, rice, snacks and cooking. This is different from the stinky tofu in Xuzhou, Jiangsu Province, and should be eaten with pancakes and green onions. It is also different from the stinky tofu in the Fire Palace in Changsha, Hunan. It should be hot fried, with a hole in the middle and spicy soy sauce. Different from the stinky tofu in Bijie, Guizhou, this stinky tofu should be roasted with charcoal fire and eaten with pepper and fine salt.
The stinky tofu in San Lv Temple is exquisitely made, not only the dried tofu is exquisite, but also the bittern ingredients are particularly exquisite. Raw materials such as soapstone, chicken soup, fresh lotus leaves, crude salt and cooked sesame seeds are needed. The marinade of stinky tofu in Changsha, Hunan Province is made of fermented soybean, soda ash, soap alum, mushrooms, winter bamboo shoots, salt and Moutai. The marinade of Shanghai stinky tofu is made of old cauliflower, old bamboo shoots, wild amaranth stalks, ginger, pepper and pepper. The bittern composition of stinky tofu in Yiyang, Hunan Province is the most special. It is made of pickle water, fresh fish and shrimp, then winter bamboo shoots, mushrooms and white wine.
There is no record of when the stinky tofu of San Lv Temple in Jingdezhen began. China's stinky tofu began in the Han Dynasty and spread in the Song Dynasty. By the Ming Dynasty, all kinds of exquisite bean products were gradually increasing. Judging from the fact that most of the Ming Dynasty buildings and tofu makers in Miaoxiao Street in San Lv came from Qingyang County, Jiuhuashan, Anhui Province, the stinky tofu in San Lv Temple may have started in the late Ming Dynasty, at the latest in the late Qing Dynasty, with a history of one hundred years. There are several tofu shops on the short "Ming Street" of San Lv Temple. People in Jingdezhen, about 40 years old, almost all know the famous stinky tofu in San Lv Temple. Older people can also count Yue Fei, a famous anti-gold star. He lived in San Lv Temple in 1 133, and his greatest hobby was eating stinky tofu, and he wrote an inscription for it. Based on this, we can infer how prosperous the tofu business in San Lv Temple is.
Guizhou stinky tofu-Guizhou stinky tofu is not fried but boiled, which is really strange.
Yunnan stinky tofu-Chenggong stinky tofu is a special bean product deeply loved by Yunnan people. The products produced in Chenggong County of Kunming have the best quality and a long history. According to legend, Chenggong stinky tofu was invented by Zhong Wang of Qibuchang Village in Qing Dynasty. Emperor Kangxi praised its delicacy after tasting it, and listed it as one of the side dishes in imperial cuisine, and named it "green stinky tofu".
Chenggong stinky tofu takes high-quality soybeans as raw materials. The production process is complex, and soybeans have to go through ten processes, such as screening, hulling, soaking, pulping, filtering, cooking, pulping, forming, dicing and fermentation. Chenggong stinky tofu is soft and smooth, giving off a special fragrance. The ancestors praised the cloud: "The taste is more beautiful, and the jade food cannot be passed on." It not only has high nutritional value, but also has good medicinal value. According to ancient medical books, stinky tofu can replenish qi in cold, harmonize spleen and stomach, reduce swelling and relieve pain, clear away heat and disperse blood, and turn turbid qi in large intestine. Eating regularly can strengthen your physique and strengthen your skin.
There are two main ways to eat stinky tofu. One is steaming, that is, washing it with water, putting it in a bowl, adding cooking oil (preferably chicken and duck oil), salt and Chili noodles, and steaming it in a pot, so that the dishes made are delicious and tender. One is burning, that is, cutting stinky tofu into small squares, putting it on the oiled iron curtain, slowly baking it with chestnut charcoal fire, and turning it back and forth until both sides are golden. In another small bowl, add sweet or salty soy sauce, pickled rotten juice, Chili sesame oil, garlic paste and seasoned Chili noodles, then add chopped coriander or mint and dip in. Or dipped in salt, monosodium glutamate, pepper noodles, pepper noodles and mixed dry powder of pepper noodles, or edible. It is usually eaten while burning.