Changsha, Hunan. According to the query of China Catering Network, Changsha Diet Records records that Changsha stinky tofu originated from fried tofu in Xiangyin. In the 22nd year of Guangxu (1896), Jiang Yonggui, a native of Xiangyin, went to Luo Peng Bridge to learn the technique of frying tofu. Because the owner was in poor health, he went back to his hometown to support the elderly and handed over the burden of frying tofu to Jiang Yonggui for management. On the basis of frying tofu brine, Jiang Yonggui carefully selected raw materials to make the secret recipe of stinky tofu brine.