Stinky tofu is a traditional snack with Chinese characteristics, and each place has its own unique production methods and tastes. Changsha stinky tofu is the most popular and popular stinky tofu variety in the country, but if you want to eat authentic Changsha stinky tofu, you have to visit the streets and alleys of Changsha. In 1958, he went to the Fire Palace to enjoy the taste of the sentence "The stinky tofu in the Fire Palace, smells stinky and tastes good", has always been the loudest propaganda slogan of Changsha stinky tofu.

Stinky tofu is made from fermented tofu, which requires the addition of a special brine to create a unique flavor. The classic brine is generally made of tempeh, soda ash, alum (most of which are now switched to food additives), winter bamboo shoots, salt, etc. It is precisely because of the addition of tempeh and shiitake mushrooms that Changsha stinky tofu is different from the yellow and cyan of ordinary stinky tofu and appears black. Stinky tofu has a unique "smell" that comes from a chemical called hydrogen sulfide produced during the fermentation of tofu. Stinky tofu is cooked and fried in hot oil, and then seasoned with chili peppers and coriander, it is indeed "smelly and delicious".

There are many stinky tofu snack bars in Changsha, including well-known brands such as Black Classic, Fire Palace, Wen Heyou, Luo Jia and Wu La Ma. In order to make it easier for tourists to carry, these chain brands have launched stinky tofu in specialty packs, which are ready to eat when unpacked. The stinky tofu is packaged for vacuuming, so the stinky tofu will be completely flattened, although the basic flavor of Changsha stinky tofu is retained, but there is still a gap with the stinky tofu fried on the streets of Changsha.

Purchase channels: black classic stores, specialty stores, supermarkets, e-commerce channels