1, "hairy tofu" is a traditional dish in Huangshan city. It grows a layer of white fluff on the surface of tofu through artificial fermentation. Because the plant protein in tofu is transformed into various amino acids by fermentation, it tastes particularly fresh after cooking.

2. "Stinky tofu" is made from high-quality soybean with high protein by soaking beans, grinding, filtering, debittering, pre-fermentation, pickling, soup filling and post-fermentation. It has a distinctive leisure flavor, and there are regional differences in the way of making and eating stinky tofu in China and around the world: Beijing Wang Zhihe stinky tofu milk can't be fried, and it is a supplement to steamed bread, pies and other pasta; The stinky tofu in Changsha and Shaoxing is famous, but the production and taste are quite different. Eating stinky tofu has a positive effect on preventing Alzheimer's disease.