Stinky tofu "smells bad" because during the fermentation, pickling and post-fermentation, the protein contained in tofu is decomposed by protease, and the sulfur amino acids contained in tofu are fully hydrolyzed to produce a compound called hydrogen sulfide (H2S), which has a pungent odor. After protein is decomposed, amino acids are produced, and the amino acids have delicious taste, so they are "delicious".

Stinky tofu smells bad and tastes good. Some people stay away from it, while others regard it as a hobby. In fact, stinky tofu belongs to fermented bean products, which will not only produce certain corrupt substances, but also be easily contaminated by bacteria. From the health point of view, it is better to eat less.

Extended data:

The origin of dishes: statement 1

It is said that Zhu Yuanzhang was born in poverty. When he was young, he worked as a beggar and a monk. Once, because he was too hungry to bear, he picked up expired tofu discarded by others, fried it willy-nilly, and stuffed it into his mouth. The taste was unforgettable. Later, when he became a military commander, the army successfully hit Anhui all the way. When he was happy, he ordered the whole army to eat stinky tofu to celebrate, and the reputation of stinky tofu finally spread widely.

The second theory of the origin of dishes

He Rihua, a scholar in Ming Dynasty, said in his works at that time that people in yi county, Anhui province especially like to make tofu discolored and hairy with salt in summer and autumn, scrub it clean and fry it in boiling oil, which smells like crocodiles in the sea.