A man named Wang Yi is in grinding bean curd every day and then sells it on the street. Tofu goes bad easily in summer, so the remaining tofu is salted to prevent it from going bad. One day he went on a business trip, and it stinks after he came home for a few days. After careful investigation, it was found that stinky tofu had deteriorated and smelled bad, but he was reluctant to throw it away and tasted it. Who knows that the smell suddenly smells fragrant, and stinky tofu has since become a praised snack. Protein decomposition of tofu produces amino acids, which are the main ingredients of seasonings. They taste fresh and delicious. Protein of stinky tofu is decomposed into various amino acids after fermentation to produce yeast substances, so it can stimulate appetite and promote digestion.

The nutritional components of tofu are almost not lost after making stinky tofu, but can be improved. Protein, for example, becomes digestible peptides and amino acids, and tastes fresher. In addition, many phytic acids contained in soybean will hinder the absorption of minerals calcium and iron, and will no longer exist after fermentation. Isoflavones in soybean become free form after fermentation, which is more conducive to human absorption and utilization. It cannot be ignored that the production process of stinky tofu is complicated. After deep-fried marinated fermentation, it is easy to be contaminated by other bacteria under the condition of poor temperature and humidity, which will cause minor gastrointestinal diseases and even lead to the proliferation of Botox. The production of highly toxic botulinum is also the chief culprit of stinky tofu poisoning reported by the media.

Tofu in Changsha has a similar feature, that is, there are many famous brands. Generally speaking, the raw materials such as soybeans and water used to make tofu are pure and pollution-free. Many places in Changsha have to bother to make tofu. There should be pure spring water. Mountain tofu, for example, is made of pollution-free tap water from deep mountains, and the spring water tastes sweet. The tofu made in this way is naturally more delicious. The smell of stinky tofu comes from brine. There is a stinky tofu stall downstairs in the editing room. An old man joined a chain brand. Every time I eat delicious stinky tofu, I can't help pruning this. Why is his home more delicious than others'? He would mysteriously say that jailers are better. But this is the secret recipe. He won't tell anyone. According to him, the brand's secret brine will take more than half a year to take out the marinated tofu, which contains dozens of formulas, so the stinky tofu really stinks. But when fried, the smell of lo-fi can stimulate your taste instantly.

In fact, if you taste it carefully, you are most obsessed with eating tofu, mustard tuber, peanuts, peppers, dried radish, onions and coriander covered with stinky tofu. These seasonings are also eaten in other places, called Changsha stinky tofu. Its taste is not always the same as Changsha's, and it is also related to the different seasonings they put. There are few chopped peppers and radishes in Changsha, which gives foreigners such an authentic taste.