Stinky tofu is the same as ordinary tofu, except that a fermentation process is added, and the stinky smell is inhaled during the fermentation process, so it is called stinky tofu. Mr. Guan, the person in charge of Xiaobei stinky tofu His father originally sold five-spice oil tofu soup. Later, he learned the method of making stinky tofu from a friend, and then improved the taste and launched five-spice stinky tofu. The method of making five-spice stinky tofu is to ferment the tofu in special Chinese herbal medicine to make stinky tofu, which is the taste of the Yangtze River Basin. The fermentation time depends on the season, about 8 hours in summer and about 10 hours in winter. The stinky tofu is fragrant, cut into small pieces and fried, crispy on the outside and tender on the inside. Pour some soy sauce, vinegar and garlic juice, sprinkle with chopped green onions and pickle the kimchi from Lishan cabbage, and it’s a plate full of deliciousness. Fragrant and crispy stinky tofu.