Hot Palace Stinky Tofu Production Technique has been selected as one of the representative items of the fifth batch of national intangible cultural heritage.

Hot Palace Stinky Tofu is a famous local snack in China, which originated in Changsha's Hot Palace with a history of more than 110 years. Stinky tofu in the Palace of Fire has the distinctive features of black and crispy exterior and white and tender interior, and its brine production and soaking has a special process, which still maintains the ancient recipe and traditional technology, and is passed on orally between masters and disciples. Changsha Fire Palace stinky tofu brine production, soaking technology as the industry standard adopted by the Hunan Provincial Market Supervision and Administration Department, to regulate the growing Changsha stinky tofu industrialized market.

Fire Palace stinky tofu production technology in 2007, 2009 were listed in Changsha municipal, Hunan provincial list of intangible cultural heritage projects. It is reported that the list of representative items of the fifth batch of national intangible cultural heritage contains 325 items (including 140 extended items). Hunan ranks third in the country with a total of 19 items (including 12 extended items).

Features of Stinky Tofu in Hot Palace

Because the brine is filled with a variety of excellent ingredients, such as fresh asparagus, Liuyang tempeh, shiitake mushrooms, and premium white wine, the flavor is especially fresh and fragrant. Hunan stinky tofu: deep-fried "stinky tofu" smells bad and tastes good, which is one of the best snacks in China. "Stinky tofu can be found all over the world, but the deep-fried "stinky tofu" in Changsha's "Fire Palace" in Hunan Province is more famous. It is said that in the 50's, a celebrity went to Hunan to collect folk information, had come to "stinky tofu" famous for local "Palace of Fire".

The stinky tofu here is fried over a moderate fire, then a piece of tofu is drilled and filled with chili oil. It is very appreciated for its spicy taste and rich odor, and therefore the fame of stinky tofu in the "Fire Palace" spreads out of Hunan Province and all over the country. First made of soybeans and other tofu slices (white tofu), and then brewing brine, boiling black soybean tempeh, cooled with mushrooms, asparagus, white wine and other condiments, soaked for 15 minutes. Frying should be thorough, the surface is fried, but the inside is white and tender. Drizzle chili paste to eat.