Stinky tofu is a famous specialty snack in Changsha. Speaking of which, I like it best! Usually, my mother buys stinky tofu, and I am the first one to move chopsticks. I eat my head off. Although I like eating, I never know how it is cooked. Today, my mother and I went to the south gate to watch the making of stinky tofu. Before we came to the booth, an old man was absorbed in frying stinky tofu. Grandpa fished out pieces of square tofu from the brine, put them in a boiling oil pan, and kept rolling until the tofu was fried on both sides. Grandpa drilled two holes in each piece of tofu and coated it with a layer of soy sauce or pepper water, so the golden and fragrant stinky tofu was born! I quickly bought four tablets. I picked up the bowl, and a tempting smell came to my nose, and my saliva almost fell! I took a careful bite first, yellow outside and white inside, crisp outside and tender inside. That's cool! I went on to eat the second piece, but I still remembered the crispy, soft and spicy one I just ate. It is really delicious! Grandpa told me that the production technology of stinky tofu is very particular. First of all, it should be made of good soybeans, and then it will have better color and taste after adding halogen, fermentation and frying. Then stir-fry with fine seasoning. Oh, I see!

Stinky tofu is delicious, but you can't eat too much at once! Look, I just want to eat happily. The tip of my tongue is blistered!