Stinky tofu
Stinky tofu or chòu dòufu is a form of fermented tofu that has a strong odour . It is a snack that is usually sold at night markets or roadside stands or as a side dish in lunch bars rather than in restaurants.
It smells worse than it looks and it actually tastes better than it smells or looks! Stinky tofu is often the culprit when entire sidewalks full of people are choked out as they are engulfed in a thick haze of stench. With enough of the right seasoning (you can see they use a lot), this traditional dish actually ain’t half bad.
- History
According to folk stories, stinky tofu was invented by a person named Wang Zhi He (王致和) in the Qing dynasty. However the versions of the exact story are quite varied.
- Different Types of Stinky tofu
Stinky tofu is made and consumed in different ways in various areas of China. For example, the types of dried stinky tofu made in Changsha and Shaoxing are made with different methods, and the resulting flavours are very different. Huo Gong Dian (a stinky tofu shop in Changsha) makes the tofu with yellow soybeans marinated in seasoning. The stinky tofu sold in Tianjin is mostly made in the Nanjing style, with a mild aroma. In Shanghai, stinky tofu is fried and sold on streets, typically served with a spicy or sweet sauce. It is also served as a condiment to Congee often as a part of a regular breakfast meal. In Chongqing, stinky tofu on the streets is usually fried and dipped in a mixture of, typically, coriander (cilantro) leaves, scallions, chili powder, Sichuan pepper and oil. Stinky tofu is also sometimes dipped in Sichuan spicy hot pots.
CHANG SHA Stinky tofu
NANG JING Stinky tofu
TAI WAN Stinky tofu
- Personal Conclusion
However,a lots of foreign people enjoy this kind of food,because of its special smelling.Personally speaking,the stinky tofu is one of typical food in China ,which is showing the intelligent of our ancestors.
JINGJU HE
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