Stinky tofu is a traditional specialty snack in China. Its making and eating methods vary greatly from place to place, and there are different types in the north and south. Stinky tofu is also called stinky in the south. Although its name is tacky, it has a long history. It is a distinctive traditional snack in China. It is ancient and traditional, which makes people want to stop. Raw materials for production include soybeans, fermented soybeans, soda ash, etc.

There are regional differences in the way of making and eating in China and other parts of the world, and their tastes are quite different, but they all have the characteristics of "smelly but not fresh". Changsha stinky tofu is quite famous, as are Nanjing, Taiwan Province, Zhejiang, Shanghai, Beijing, Wuhan and Yulin.

Extended data:

Stinky tofu, as its name implies, is the kind of stinky tofu. Stinky tofu burns in Changsha. It's the kind of thing that tastes dark and smells good outside. The origin of stinky tofu was probably in the eighth year of Kangxi. In ancient times, there was a juren named Wang Zhihe.

Wang Zhihe is a student who studies hard to catch the exam. This thing was also handed down from him. In the eighth year of Kangxi, Wang Zhihe went to Beijing to take the exam. On his way to Beijing to take the exam, he didn't have any food. Because of family reasons, he made tofu when he was young.

So on his way to Beijing to catch the exam, he lived on tofu and ate tofu every day. Later, he got impatient with tofu and stopped eating it, but it didn't take long for tofu to go bad.

When Wang Zhihe saw this scene, he was very worried, so he put tofu in a jar. After about two days, all the tofu has long hair and green hair. But what he didn't expect was that this kind of tofu smells bad, but it's really delicious and always makes people linger. Stinky tofu probably got its name from this time, and it was also from this time that it began to spread widely.

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