In the streets and alleys of Changsha, there will be attractive voices: "Selling stinky tofu is smelly and fragrant, with endless aftertaste." As long as stinky tofu is mentioned, everyone will give a thumbs up.
Stinky tofu smells bad and tastes delicious. One day, after school was late, I just walked out of the school gate, and my face smelled bad. "Wow, stinky tofu." I couldn't help crying and quickly paid for it. I saw the stall owner take out the stinky tofu from the "stinky tofu" with slender bamboo chopsticks, and then fry it in the oil pan. After about a minute, the stall owner neatly put the stinky tofu in a big porcelain bowl, and quickly put coriander, garlic, Chili sauce, stinky brine and mushrooms, winter bamboo shoots and mustard tuber in the stinky brine into the big porcelain bowl, stir them with the stinky tofu, and then put them together in a plastic bowl.
I savor it. First of all, the bean smell of stinky tofu is matched with the smell of stinky brine, then there is a disgusting smell in the throat, and finally there is the lingering fragrance of garlic and the delicacy of fresh coriander, which makes people crazy about stinky tofu.
I love to eat stinky tofu from my hometown. It is black as ink, fragrant as alcohol, tender as crisp, soft as velvet, named after its odor, odor and fragrance, slightly crisp outside and soft and delicious inside. Don't you like such delicious food?