軟中脆臭豆腐

I ordered a large portion for 60 yuan and divided into two, the taste is normal and the portion is ok

The stinky tofu itself is delicious, but the kimchi is not to my taste, it is too soft and rotten...

I ordered a plate of stinky tofu for 40 yuan when I ordered the tomato sauce But found that the serving size is a bit small, it is really expensive for the same price of 40 yuan But it's delicious, it's OK!

From the outside to the inside, it is hard and not crispy. The whole is very weird. Besides, the kimchi and sauce are sweet. In summary, I have never tasted such bad stinky tofu.

#vegetarian diet As the name of the store is really soft and crispy, the sauce is also sweet in southern taste

also delicious Really crispy and soft taste And a little salty-sweet taste

It's ok to fry and eat now! There is no special memorable taste point, and I won’t come to eat from afar, but it can relieve gluttony~ 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.