Stinky tofu are a special snack often seen in Chinese areas. There are different ways of making THIS STREET FOOD in different regions.
About Taiwanese Stinky Tofu
Most of Taiwan’s stinky tofu is made in the way of stinky brine. In the past, it was made by fermentation of straw or pork. However, in recent years, the requirements for hygiene have increased, so it is made with pure plants and fermented bacteria.
History of This street food
According to legend, in the eighth year of Emperor Kangxi in the Qing Dynasty, Wang Zhihe, a judge from Xianyuan County, Anhui, went to Beijing to take the exam. Unfortunately, he was named Sunshan and stayed in Beijing to run a tofu shop. One day, Wang Zhihe planned to make fermented bean curd because he had accumulated a lot of stock. He cut the bean curd into small pieces and put them in the jar. A few days later, when I opened the jar, I found that the tofu turned blue and smelled very bad, but it was very delicious, so I decided to sell the stinky bean curd as a commodity. The origin and type of this food is different from that of modern stinky tofu. Modern stinky tofu is more similar to the famous Anhui bean curd before the Ming Dynasty, and it is said that the early stinky tofu was soaked in rotten water.
