How was stinky tofu born? The origin of stinky tofu

The origin of stinky tofu] Saying that Zhu Yuanzhang was born poor, he was a beggar and a monk when he was young, and once because he was so hungry that he couldn't stand it, he picked up the expired tofu discarded by others, regardless of 3721, fried it in oil, and stuffed it into his mouth in one bite, and the delicious taste was unforgettable. Later, he became a military commander, and the army fought all the way to Anhui, and while he was happy, he ordered the whole army to eat stinky tofu to celebrate, and the good name of stinky tofu finally spread widely. Saying 2 The Ming Dynasty scholar He Rihua had already said in his writings at that time that the people of Yixian County, Anhui Province like to use salt to change the color and hair of tofu in summer and autumn, scrub it clean and fry it in boiling oil, which has the taste of crocodile in the sea.

Looking at it this way, whether it is the preparation method or the cooking method, it seems to be no different from Zhu Yuanzhang's version. The origin of Beijing stinky tofu According to legend, in the eighth year of Kangxi in the Qing Dynasty, Wang Zhihe and Jinbang, who came to Beijing from Anhui to catch the exam, fell into the first place, lived in the hall, and wanted to return to their hometown, the transportation was inconvenient, and there was no entanglement; I want to study in Beijing and prepare to take the exam again, but it is far from the next examination period. had no choice but to make a living in Beijing temporarily.

Wang Zhihe's family was not wealthy, his father opened a tofu workshop in his hometown, Wang Zhihe had learned to make tofu when he was a child, so he rented a few rooms near the Anhui Guild Hall, purchased some simple utensils, grinded a few liters of beans of tofu every day, and sold them along the street. It's summer, and sometimes the leftover tofu quickly becomes moldy and inedible, but it is unwilling to be discarded. He thought hard about what to do, so he cut the tofu into small pieces, dried them a little, found a small jar, and salted them.

After that, he closed down and devoted himself to studying, and gradually forgot about it. The autumn breeze is cool, Wang Zhihe wants to return to his old business and make tofu to sell. Suddenly remembered the pot of pickled tofu, hurriedly opened the cylinder head, a smell came to the nose, took out a look, the tofu has been blue-gray, try it with the mouth, feel that the smell but contains a rich aroma, although it is not a delicacy, but it is also intriguing, give it to the neighbors to taste, are praised.

Wang Zhihe tried and failed repeatedly, so he had to give up studying and doing business, and processed stinky tofu according to the method he tried to make in the past. This product is cheap, can accompany meals, and is suitable for low-income workers, so it gradually opens up sales channels and business is booming. Later, after fundraising, a shop house was purchased in the middle of Yanshou Street, which was produced and sold by itself, and was operated in batches and zero.

According to the contract for the purchase of the house, it was the winter of the seventeenth year of Kangxi. Since Wang Zhihe created the unique stinky tofu, after many improvements, he gradually explored a set of stinky tofu production technology, and the production scale has been expanding, the quality is better, and the reputation is higher. At the end of the Qing Dynasty, it was introduced to the court.

Legend has it that the Empress Dowager Cixi also likes to eat it in late autumn and early winter, and also lists it as a side dish for the imperial meal, but its name is **, according to its green and square characteristics, named "Qingfang". Satisfied.

According to legend, the birth of stinky tofu originated from an unintentional mistake: tofu was not sold in time and was forgotten in the corner for a long time, and when it was discovered, it was too late, and the originally pure tofu had completely rotted. A man named Wang Zhihe took a bite with great courage.

As a result, ah, this meal is really earth-shattering, and history deserves to be written: China has produced a stinky tofu since then. During the Qing Dynasty, there was a cloth business in Songjiang County, Shanghai, when Shanghai had just opened its port, foreign merchants and capital stationed in Shanghai, Qin Si's small business was defeated by foreigners in a few rounds, and he learned to make tofu for the sake of Hukou.

Qin Si used the remaining fine gauze head to filter the soybean milk, and the tofu he made was fine, tender and white, and was deeply liked by people, once it was raining, the tofu was unsalable, and it could not be stored, Qin Si was afraid that the tofu would become bad and lose all his money, so he cut the tofu into small pieces, with salt and spices, put it in the jar, and sealed its mouth, thinking that this would make the bean curd. Who knew that after some days, the mouth of the altar was opened, and the bean curd could not be made, but the tofu was stinky. Qin Si tried it, and its taste was delicious.

Then the stinky tofu was fried in oil, who would have thought that it was fragrant. Later, after repeated research, he finally made the stinky tofu famous, and then he simply changed his career to make fried stinky tofu, and later his descendants picked the stinky tofu, a small stove oil pot, and changed it into a shop to open to the bustling City God Temple, and since then the business has been unstoppable Once the stinky tofu is made, the most significant change in the nutritional composition is the synthesis of a large amount of vitamin B12. Vitamin B12 deficiency can accelerate the aging process of the brain, which can lead to senile dementia.

In addition to animal foods, such as meat, eggs, milk, fish and shrimp, which contain more vitamin B12, especially stinky tofu, the content is higher. Eating some stinky tofu has a positive effect on the prevention of Alzheimer's disease.

The origin of stinky tofu: According to legend, in the eighth year of Kangxi, there was a talented Wang Zhihe from Anhui Province who went to Beijing to take the exam, and his name was Sun Shan. At this point, all the travel expenses were spent, and he had to stay in Beijing to take the next exam.

He made tofu as a child. In order to make a living, he sold in the Anhui Hall at that time. One time in the middle of summer, there was a lot of tofu left over to sell.

When he saw it, he was worried. It would be a shame if it was poured out. At this time, he suddenly remembered that his hometown used them to make tofu brains, but he forgot how to operate them.

Just try to cut the tofu into small pieces, add salt and pepper, and seal it in a jar. After a long time, Wang Zhihe remembered and quickly opened the jar, the stench came to his nose, and the tofu turned green. He tasted it curiously, but it tasted good.

As a result, Wang Zhihe's stinky tofu became famous.

The origin of stinky tofu

Ah Liu. During the Kangxi period of the Qing Dynasty, a man named Wang Zhihe opened a tofu shop on Yanshou Street outside Qianmen in Beijing. One summer, Wang Zhihe was anxious to marry his son's daughter-in-law and was anxious to use the money, so he asked the whole family to desperately make more tofu.

It's no coincidence that on the day when the most was done, the least number of people came to buy. On a hot day, the tofu is about to turn rancid. Wang Zhihe was very distressed, and he was so anxious that beads of sweat rolled down.

As the saying goes, "Wisdom comes from urgency". When the beads of sweat flowed into his mouth, a salty smell suddenly reminded him of salt.

With a fluke mentality, he took out the salt shaker, sprinkled some salt on all the tofu, and in order to reduce the rancid taste, he also sprinkled some peppercorn powder and the like, and then put them in the back hall. After a few days, there was a strange smell wafting through the store, and the whole family was very strange. It was still Wang Zhihe who was clever, he suddenly thought of the moldy tofu, and hurried to the back hall to take a look:

Ah, the white tofu has all turned into pieces of green squares! He picked up a piece and put it in his mouth to taste: Scared, I have made tofu all my life, and I have never tasted such a beautiful taste!

Wang Zhihe was overjoyed, and immediately mobilized his wife and children to move all Qingfang out of the store to set up stalls and sell. The stall also hung up a banner with the book: "The smell of strange fragrance of the green square".

The people of the city have never seen this kind of tofu, and some buy a few pieces back out of curiosity; After tasting it, although it smells, it tastes good. As a result, it spread ten, ten to hundred, and in less than one morning, several drawers of stinky tofu were sold out. The news spread to the palace and aroused the greed of the Empress Dowager Cixi.

One day, she was having dinner in the middle of the night, and suddenly wanted to eat Xiaowotou's stinky tofu, so she immediately sent someone to Wang Zhihe tofu shop to buy green recipes. Since then, Wang Zhihe's stinky tofu has become famous, and the trade has become more and more prosperous. Later, many tofu shops followed Wang Zhihe's example and made stinky tofu, but their business was not as good as Wang Zhihe's tofu shop.

As a result, they also played the name of "Wang Zhihe" one after another, in order to expand sales channels and make more money. In the past, Beijing was full of "Wang Zhihe tofu shops", which was formed in this way.