Beijing (Wang Zhihe’s stinky tofu), Changsha, Hunan (Changsha Fire Palace stinky tofu), Jiangsu and Zhejiang (fried stinky tofu), Yunnan and Guizhou (Yunnan stinky tofu)

Wang Zhihe stinky tofu,

A kind of fermented bean curd, which is green in color, smells bad, and tastes delicious. The inventor is Wang Zhihe, a native of Anhui, and it has been passed down for more than 300 years. He was originally a scholar. He went to Beijing many times and failed to pass the exam. He instead made a living by making tofu and created stinky tofu. Stinky tofu was once served to the court as an imperial side dish. It was so loved by the Empress Dowager Cixi that she named it "Yu Qing Fang".

If you buy stinky tofu, even if you put it in a glass bottle and tighten the lid, people will still scold you on the bus. However, although stinky tofu is smelly, it is addictive and unforgettable.

Changsha Fire Palace Stinky Tofu

To use an allusion, Mao Zedong was not only passionate about chili peppers, but also had a special regard for stinky dried tofu. The leader has a good appetite and is full of Chinese characteristics. It is said that he often ate fried stinky tofu from the Fire Palace in Changsha when he was young. He also ate there after liberation and said: "The stinky tofu from the Fire Palace is still delicious." During the Cultural Revolution, two lines appeared on the screen wall of the Fire Palace. Big words - "Highest instruction: The stinky tofu in Fire Palace is still delicious."

Yunnan stinky tofu

The deliciousness of Yunnan stinky tofu is mainly due to the production of Shiping in southern Yunnan The tofu is of excellent quality. The local tofu is as white as milk, delicate and tender. Its production process is relatively complex. The soybeans go through ten processes including screening, shelling, soaking, grinding, filtering, boiling, pulping, shaping, cutting, and fermentation. Chenggong stinky tofu has a soft texture and a unique aroma. The ancestors praised it and said: "The taste is more than beautiful, so don't pass it on to others." It not only has high nutritional value, but also has good medicinal value. Once stinky tofu is made, the most significant change in its nutritional content is the synthesis of a large amount of vitamin B12. 100 grams of stinky tofu can contain about 10 micrograms of vitamin B12. If the body lacks vitamin B12, it can accelerate the aging of the brain and easily cause Alzheimer's disease. In addition to the eggs, milk, fish, and shrimp that we usually eat, they contain a lot of vitamin B12. Fermented soy products also produce a lot of vitamin B12, especially stinky tofu. Therefore, eating some stinky tofu is very helpful in preventing Alzheimer's disease. Ancient medical books also record that stinky tofu can replenish qi in the cold, harmonize the spleen and stomach, relieve distension and pain, clear away heat and disperse blood, and reduce turbid qi in the large intestine. Those who eat it regularly can enhance their physical fitness and tone their skin.