Where are the specialties of stinky tofu?

Beijing (Wang Zhihe's stinky tofu milk), Changsha, Hunan (Changsha Fire Palace stinky tofu), Jiangsu and Zhejiang (fried stinky tofu), Yunnan and Guizhou (Yunnan stinky tofu).

Wang Zhihe stinky tofu,

A kind of tofu, which is blue in color, stinks and tastes good. The inventor is Wang Zhihe, an Anhui native, who has been circulating for more than 300 years. He used to be a scholar, but he failed many times in the exam in Beijing. But to make tofu for a living and create stinky tofu. Stinky tofu was once sent to the court as a royal dish and was loved by Empress Dowager Cixi, who named it "Fang Yuqing".

If you buy stinky tofu, even if you put it in a glass bottle and tighten the lid, people will still scold you on the bus. However, stinky tofu, though smelly, is addictive and unforgettable.

Changsha Huogong Palace stinky tofu

According to an allusion, Mao Zedong was infatuated with Chili peppers and especially respected stinky tofu. The leader has a good appetite, and also has China characteristics. It is said that when he was a child, he often ate fried stinky tofu from Changsha Fire Palace. After liberation, he also ate it, saying, "The stinky tofu in the Fire Palace is still delicious." During the Cultural Revolution, two lines of characters appeared on the screen wall of the Fire Palace-"Supreme instruction: the stinky tofu of the Fire Palace is still delicious."

Yunnan stinky tofu

Yunnan stinky tofu is delicious mainly because the tofu made by Shiping in southern Yunnan is of excellent quality. The local tofu is as white as milk, delicate and smooth. Its production process is complex, and soybeans have to go through ten processes, such as screening, hulling, soaking, pulping, filtering, cooking, pulping, forming, dicing and fermentation. Chenggong stinky tofu is soft and smooth, emitting a special fragrance. Grandfather praised the cloud: "The taste is more beautiful, and the jade food cannot be passed on." It not only has high nutritional value, but also has good medicinal value. Once stinky tofu is made, the most significant change in its nutritional composition is the synthesis of a large number of vitamin B 12. 100g stinky tofu can contain about 2 micrograms of vitamin B/kloc-0. If the human body lacks vitamin B 12, it will accelerate brain aging and easily cause Alzheimer's disease. Eggs, milk, fish and shrimp usually contain more vitamin B 12, and fermented bean products also produce a lot of vitamin B 12, especially stinky tofu. So eating stinky tofu is very helpful to prevent Alzheimer's disease. Ancient medical books also recorded that stinky tofu can cold and benefit qi, harmonize spleen and stomach, reduce swelling and relieve pain, clear away heat and promote blood circulation, and turbid qi in large intestine. Eating regularly can enhance physical fitness and strengthen skin.