1. An essay about Shaoxing specialties. My hometown is Shaoxing. It is a land of plenty and rich in products. It is one of the top ten counties in China. Zhou Enlai, Lu Xun, Qiu Jin, and Zhu Ziqing are all Shaoxing people. Shaoxing is really a paradise for outstanding individuals and places.

Shaoxing's specialties are also quite famous, such as fennel beans, rice wine, fragrant cakes, moldy tofu and moldy dried vegetables. This time I want to introduce Shaoxing's stinky tofu. When foreign tourists come to "Lu Xun's Hometown"

When you are here, you must try this stinky tofu. "Stinky tofu", as the name suggests, is of course very ugly. Yes, stinky tofu is indeed smelly before it is put into the pot, but it will become fragrant after being fried in the pot.

The process of frying is also very fun. When the oil in the pot starts to smoke, put the stinky tofu into the pot and let it take a hot bath in the pot. Slowly, the stinky tofu will become golden.

The coat of the tofu comes with a strong fragrance. After it comes out of the pot, the stinky tofu is square and square, like chess pieces. When you put it in the pot and chew it, it is crispy on the outside and soft on the inside. It will make you want to eat it.

Eat. If you have the opportunity to come to Shaoxing, you must try our specialty--Shaoxing stinky tofu.

2. An essay about Shaoxing specialties 1. The history of Shaoxing stinky tofu Stinky tofu is a folk snack with rich cultural heritage. It has a history of nearly a thousand years. Its most prosperous era can be traced back to the Kangxi period of the Qing Dynasty, when Emperor Kangxi first

After eating Wang Zhihe's stinky tofu in Japan, he became so passionate that he wrote the word "Qing Fang", making stinky tofu instantly famous all over the world. According to historical research, Empress Dowager Cixi also had a hobby of eating stinky tofu, and listed it as one of her favorites.

Imperial side dishes.

The reason why stinky tofu is so delicious is that it has a good marinade. The method of making the marinade is extremely complicated. It is not just pickling fresh vegetables and letting them ferment naturally. Instead, various spices are continuously added during the pickling and fermentation process.

Carefully prepared, it doesn't dare to be called old brine or good brine after only a few years, it can only be called clear brine. A jar of good brine is often more than 20 years old.

The recipe of spices in marinade is very particular. Most people usually just add black sesame, cinnamon, star anise, etc. A real good marinade contains more than a dozen spices, and the proportions are also very strict. As the saying goes: There are a thousand tofu langs.

, there are a thousand kinds of stinky tofu.

The meaning is that depending on the preparation and age of the brine, the taste of the stinky tofu will be different.

When it comes to food in Shaoxing, it seems that it is always inseparable from the smelly moldy pickled food, which is in sharp contrast to the clear and clear water of Jianhu Lake and the otherworldly beauty of Xishi. As a Shaoxing native, I always think about this.

Lu Xun and Xu Wenchang were examples. He explained that what he ate was stinky tofu and moldy tofu, but what came out was a good article written by Jin Xinxiu.

2. Characteristics of Shaoxing Stinky Tofu Stinky tofu is a compulsory course in Shaoxing cuisine, but it is also the most difficult test for most outsiders. It is soaked in amaranth stem juice. It can be steamed or fried. The fried one is more

It is common because it is convenient to eat and the steamed version has more homely taste. If you taste it carefully, it is actually endlessly delicious.

Those who like to eat will be moved by the smell, while those who don't like to eat will avoid it for fear of not getting there.

Among them, the masters don’t need to add any seasonings to taste, and what they want is the original “stinky” taste.

Nowadays, there is also stinky tofu in Hangzhou, and occasionally it can relieve lovesickness, but it is always not as delicious as the one in the small alleys in Shaoxing. The smiling old people guard the warm stoves, and the narrow alleys smell of the peace of old age.

3. The representatives of Shaoxing’s stinky tofu Shaoxing’s stinky tofu became famous at home and abroad in Lu Xun’s writings. The representatives of Shaoxing’s stinky tofu are the stinky tofu in Xianheng Hotel and the three-flavor stinky tofu in Lu Xun Memorial Temple. It is said that the three-flavor stinky tofu is Shaoxing’s stinky tofu.

The first place winner in the competition, the stinky tofu from Wu Zifang in Shaoxing is also very good, with many chain stores opening across the country.

Welcome to Shaoxing when you have time to taste Shaoxing's special snacks. Several ways to make Shaoxing stinky tofu: Raw materials and formula for making stinky tofu: 5kg soybeans, 250g chili oil, 1kg tea oil, 150g sesame oil, 500g soy sauce, 15kg brine, coarse

100g of salt, 300g of plaster of paris. Production process: (1) To make tofu, soak the soybeans in water. After soaking, wash them with clean water. Add 20~25kg of clean water and grind them into a thin paste with a stone mill. Then add the same amount as the thin paste.

Mix well with warm water, put it into a cloth bag, squeeze out the juice, then add boiling water to the bean dregs, mix well and then squeeze, so that the bean dregs do not stick to your hands. When the soy milk has been squeezed out, skim off the foam and pour the juice into

Bring the pot to a boil over high heat, pour it into the jar, add the gypsum juice, and stir it with a wooden stick while adding it. After stirring for about 15 to 20 turns, you can add a little water. If it is mixed with the slurry, it means that the gypsum juice is not enough and needs to be added.

Add some gypsum juice and stir again.

If the added water is not mixed with the slurry, it will turn into curd after about 20 minutes.

Scoop the tofu into a wooden box, cover it with a wooden board, press it with heavy stones, and press out the water to make tofu.

(2) Fried stinky tofu. Put the alum into a bucket, pour in boiling water and stir it with a stick. Add the tofu and soak it for about 2 hours. Take out the tofu and cool it.