It's not bad, just look at the shelf life.

Wang Zhihe stinky tofu is a traditional Beijing snack, belonging to a kind of tofu milk. It is greenish in color, smells bad and tastes good. It was invented by Wang Zhihe, a native of Anhui Province, and has been passed down for more than 300 years. He was originally a scholar, but after failing to pass the Beijing exams, he changed to making tofu for a living and created stinky tofu. Stinky tofu was once sent to the court as an imperial dish, and was loved by the Empress Dowager Cixi, who gave it the name "Royal Green Square".

Features

Wang Zhihe Stinky Tofu is made from high-quality soybeans, which are high in protein, and is made through a variety of processes including soaking the beans, grinding the pulp, filtering the pulp, pointing the brine, fermenting in the early stage, marinating, dunking the soup, and fermenting in the late stage. Among them, pickling is the key, the amount of salt and the amount of condiments will directly affect the quality of stinky tofu, more salt, tofu does not stink; less salt, easy to cause the spoilage of curd and even corruption.

Wang Zhihe stinky tofu stink in a strange aroma, is a kind of protease-producing mold decomposition of proteins, the formation of a very rich amino acids to make the taste become very delicious, the smell is mainly protein in the process of decomposition of hydrogen sulfide gas produced by the cause. In addition, because of the marinade is used in the yellow pulp water, cool water, salt water, etc., so that the molding of tofu block after the late fermentation was soybean green.