港式脆皮臭豆腐

The smell of freshly fried crispy stinky tofu is not very obvious, but the aroma and stench in the mouth are very strong and delicious! The noodles are also a big bowl. I like to add black vinegar and it is not greasy and tastes better.

There are a few bugs on the kimchi... Be careful about hygiene Delicious But it’s better to eat on the spot

It's really the number one stinky tofu in my mind. (I am crispy outside and tender inside) The whole store only sells stinky tofu and noodles. There is a queue almost every time I go. No night market bowl cake ghost's stinky tofu really can't compare to this one! The crispy, crispy, tender place is tender, Worth reviewing again and again! ! ! !

I have eaten it many times, and I skipped it in the queue a few times. The stinky tofu is not a Taiwanese stinky tofu. It is crunchy. It is really crispy, especially if it is freshly fried inside, but the overall taste is better than many Taiwanese. The smell of stinky tofu is slightly lower. Kimchi is the best supporting role. It is also crunchy but not sour. You can buy a portion if you don’t have enough noodles. If you don’t actually push the noodles so much, the red noodles are divided into large intestine, meat soup, and tribute balls. The respective tastes are small, 40 and 55. The price is not expensive. Maybe Sanzhong has too many noodles that are really delicious. It is not very prominent here. The taste of the noodles is moderate, and the soup is relatively lacking. I personally recommend stinky tofu with five stars. The noodles may only be given two stars. You don’t need to try it specially, but the tofu is really delicious. I gave four stars on average, thank you for your hospitality, 2021.07

Love it so much I want to eat it again Stinky tofu can ask the boss to fry it a little bit Add spicy for good taste The noodles are a bit salty but delicious To my appetite ❤️

The No. 1 stinky tofu in our minds It's hard to describe, how could there be such a delicious stinky tofu! It’s been a long time since I had such a crispy and thin-skinned stinky tofu The boss is still very kind

Freshly fried for sale now, Hong Kong-style stinky tofu, crispy on the outside and soft on the inside! The sauce and kimchi have plum flavor! Chili will add to the flavor~ The noodles are average, not particularly amazing, but it's not bad, at least the soup and the noodles are in harmony! It’s super hot on the spot. It is recommended that after eating the stinky tofu, transfer the noodles to the tofu plate~ Mix it and it is super delicious (⁎⁍̴̛ᴗ⁍̴̛⁎) The origin of stinky tofu The origin of stinky tofu is actually a "beautiful accident". According to legend, during the reign of Emperor Kangxi of the Qing Dynasty, a tofu seller made a lot of tofu in order to make more money, but the business was surprisingly poor that day. In order to fear that the tofu would spoil, he sprinkled salt and seasonings on a whim. Extending the storage time, the fermented tofu is very smelly, but it is unexpectedly delicious, and the stinky tofu has spread since then. Where does the smell come from? The smell of stinky tofu is mainly due to the taste produced by the fermentation of soybean protein. The traditional method is to use cheap Chinese cabbage, cabbage, mustard and other over-yield vegetables to produce "cai stalk water" after fermentation, plus The tofu residue is fermented again into the commonly known "stinky brine", and then the old tofu with less water content is placed in the brine to decompose the vegetable protein in the tofu. Through the fermentation process, the stinky tofu is produced! And the longer you soak in the brine, the more smelly the tofu will become. Some are soaked for about three hours and taken out, and some are even picked up after the brine. Each company has different practices, so the smell is different. Whether it is fried, steamed, grilled, boiled, etc., you can use the same raw stinky tofu to cook, and there are also black stinky tofu or traditional Chinese medicine stinky tofu on the market, the difference lies in the composition of the smelly brine; Changsha, Hunan, China, observe the local black stinky tofu production process, The brine is fermented with a kind of black fish and snail meat.