Meaning: Strong-smelling fermented bean curd

Smelly Tofu

Meaning: Stinky tofu

Stinky tofu

There are regional variations in how Stinky Tofu is made and eaten in China and around the world. Stinky tofu in China and around the world has regional differences in the way it is made and eaten. Changsha and Shaoxing are famous for their stinky tofu, but the preparation and flavor vary greatly. Changsha's stinky tofu is officially represented by the Hot Palace, which has been praised by Mao Zedong and Zhu Rongji, and interviewed by Food Magazine in the United States. The palace uses top quality soybeans to make the tofu, which is then dipped into a brine with asparagus, mushrooms, liquor and Liuyang tempeh to soak it through, producing white hairs on the surface and turning it gray in color. At first smell of stink, slowly fried in a frying pan, until the color turns black, after the surface expansion, you can fish up, the aroma is attractive, poured with garlic sauce, chili peppers, sesame oil, that is, into an aromatic, crispy, outside the scorched inside tender stinky tofu. Changsha is also home to many folk who make stinky tofu, which is very popular among the public. Shaoxing deep-fried stinky tofu is a pressure plate tofu cut into 2.5 cm square blocks, into the moldy forage stalks prepared brine soak, generally about 6 hours of soaking in summer, soak about 2 days in winter, and then picked up, washed with water, dry water, into the fifty percent of the hot oil frying until the outside of the crunchy in the loose can be, the color of yellow, can be dipped in hot sauce to eat. Wuhan street stinky tofu more to "Changsha stinky tofu" for the signboard, but the production method is not the same, is to use the iron plate pouring oil frying, not empty and light yellow. Tianjin streets are mostly Nanjing stinky tofu, gray and white tofu block deep-fried into a golden yellow, odor is very light.

Beijing famous Wang Zhihe stinky tofu for stinky tofu milk, and the popular stinky dried tofu in the south are two different foods. Wang Zhihe stinky tofu milk can not be deep-fried, for the steamed bread and cakes and other pasta dishes, and once for Cixi loved, and gave the elegant name of "Royal Green Fang", or Green Fang.