The origin of stinky tofu, what is the origin of stinky tofu

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.

Legend has it that in the eighth year of Kangxi, Wang Zhihe, a son of Anhui Province, went to Beijing to take the exam, but his name fell to Sun Mountain, and the road expenses were all spent, so he had to stay in Beijing for the next exam. He used to make tofu when he was a child, and in order to make a living, he made tofu and sold it in the "Anhui Hall" at that time.

Once, in the middle of summer, there was a lot of tofu left that had not been sold, and when he saw it, he was worried, and it would be a pity if he threw it away. At this time, he suddenly remembered that his hometown used them to make soy tofu, but how to make it? Just try to cut the tofu into small pieces, add salt and peppercorns and seal it in a jar.

After a long time, Wang Zhihe remembered that he hurriedly opened the jar, and the stench came to his nose, and the tofu turned all green! He tasted it curiously, but it tasted delicious. As a result, Wang Zhihe's stinky tofu became famous.

The folk tale "The Origin of Stinky Tofu".

Created by Wang Zhihe during the Kangxi period. During the Kangxi period, Wang Zhihe, after entering Beijing to catch the exam, because he was penniless, he began to sell tofu, due to lack of experience, no one bought tofu, he pickled the tofu according to the way he made pickles in his hometown. Because of forgetting, it took a long time to open the jar of pickled tofu, and the tofu had turned dark blue, and the smell was still blowing in front of me.

He tried to eat it and chew it more and more, and played a sign to buy stinky tofu, which soon became notorious and passed down from generation to generation. <

Created by Wang Zhihe during the Kangxi period. During the Kangxi period, Wang Zhihe, who went to Beijing to catch the exam, was penniless, so he began to sell tofu, due to lack of experience, no one bought tofu, and he pickled the tofu according to the way he made pickles in his hometown. Because of forgetfulness, it took a long time to open the jar where the pickled tofu was made, and the tofu had turned dark blue, accompanied by a foul smell.

He tried to take a bite and chew more and more fragrant, and played a brand to buy stinky tofu, and soon the tofu became notorious and passed down from generation to generation. Stinky tofu, a traditional Chinese snack, has considerable differences in the way of making and eating in various places, there are different types of northern and southern ones, and stinky tofu is also known as stinky dried seeds in the south. Although its name is cheesy, it is ugly and beautiful on the outside, strange in the peace, and has a long history, it is a very distinctive traditional Chinese snack, ancient and traditional, which makes people want to stop.

The production materials are soybeans, tempeh, soda ash, etc. There are regional differences in the way it is made and eaten in China and around the world, and the taste varies greatly, but it has the characteristics of "smelling bad and tasting good". Changsha stinky tofu is quite famous, Nanjing, Taiwan, Zhejiang, Shanghai, Beijing, Wuhan, Yulin and other places are also quite famous.

The streets of Tianjin are mostly Nanjing stinky tofu, which is fried into golden brown for gray and white tofu blocks, and the smell is very light. Most of the stinky tofu on the streets of the south is "Changsha stinky tofu" as the signboard, which is also fried, but the interior is hollow and black, and the smell is more prominent.

Legend has it that in the eighth year of Kangxi in the Qing Dynasty, Wang Zhihe, who came to Beijing from Huangshan in Anhui Province to take the exam, fell into the first place, lived in the hall, wanted to return to his hometown, the transportation was inconvenient, there was no entanglement, he wanted to study in Beijing, and he was ready to take the exam again, and he was far away 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 factory 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, salted them, and then closed down to study, and gradually forgot about it.

The autumn breeze was cool, and Wang Zhihe returned to his old business and made 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 gray, try it with the mouth, feel that the smell but contains a rich aroma, although it is not a delicacy, but also intriguing. I gave it to the neighbors to taste it, and they all praised it.

Zhihe 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.

He Rihua, a scholar of the Ming Dynasty, said in his writings at that time that the people of Yixian County, Anhui Province like to use salt to change the color of tofu and grow hair, scrub it 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.