Wang Zhihe Stinky Tofu, a kind of fermented bean curd, 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".

Nutritional value

Wangzhihe stinky tofu has a strange aroma. It is a mold that produces proteases that decomposes protein and forms extremely rich amino acids, which makes the taste very special. Delicious. After testing, the amino acid content in 100 grams of Wangzhihe fermented bean curd can meet the daily needs of adults. The calcium, paste and zinc content are higher than those of ordinary foods. It also contains VB1 and VB2, which has extremely high nutritional value. It not only has high nutritional value, but also has good medicinal value. Ancient medical books record that stinky tofu can replenish qi in the cold, harmonize the spleen and stomach, relieve distension and pain, clear away heat and dissipate blood, and reduce turbid qi in the large intestine. Those who eat it regularly can enhance their physical fitness and tone their skin. A soldier of a certain regiment of the Chinese People's Liberation Army, who enjoys the reputation of "building the soul of the army and displaying the power of the army", got rid of the skin ulcers under the armpits and under the thighs caused by the "three days of summer training" precisely because he ate the stinky tofu presented by Wang Zhihe's company every summer. The troubles are no longer affected by athlete’s foot. Secret recipes passed down from ancestors, careful selection of materials, exquisite craftsmanship and sincerity. It is quality that makes this ordinary little square full of magical charm. With the development of science and technology, Wang Zhihe's research on fermented bean curd has gradually entered a deeper level. The small "red recipe" and "green recipe" are no longer just condiments on the table. Due to their high nutritional value and health care effects, they have gradually become an indispensable main dish in people's diet and become an important part of people's cooking. A great product for your body and health promotion. Eating some stinky tofu has a positive effect on preventing Alzheimer's disease.