What is authentic stinky tofu like?

Stinky tofu is a traditional Chinese tofu dish and a typical folk dish. There are flavor characteristics everywhere. However, however, in Jingdezhen, Jiangxi Province, when people talk about stinky tofu, they usually think of the stinky tofu in Sanlu Temple.

There are two kinds of stinky tofu, a kind of dried beans, smell like stinky tofu milk, eat but fresh, stand up to a long time to slowly chew, taste. In addition, there is another kind, known as salt water stinky tofu, also sold on the market. It is a square block of tofu wrapped in cloth. When they are not sold out, they are steamed in a cage, then cooled and dipped in a special brine made from snow water left over from the winter. Some of them were also dipped in the juice of pickled potherb mustard. It doesn't take long for the tofu to be stained with a layer of gray-green color and taste before it is fished out and washed with cool water and eaten.

Samlu Temple stinky tofu sold on the market, to pay attention to the fresh lotus leaf Shengtuo cover, put in a basket to sell. Buy back to eat, tea, wine, porridge, rice, snacks, cooking, everything. This is different from the stinky tofu in Xuzhou, Jiangsu Province, which is eaten in a pancake and rolled with green onions; it is also different from the stinky tofu in Changsha, Hunan Province, which is deep-fried in hot oil and eaten with hot soy sauce poked in the middle of it; and it is even different from the stinky tofu in Bijie, Guizhou Province, which is eaten with charcoal fire and roasted crispy, and then eaten with peppercorns and fine salt.

Sanlu Temple stinky tofu production is very sophisticated, not only is the dried tofu is refined and made, the brine ingredients are also particularly careful. It requires ingredients such as green alum, chicken broth, fresh lotus leaves, coarse salt and cooked sesame seeds. The brine of Changsha Stinky Tofu is made of tempeh, soda ash, alum, mushrooms, asparagus, salt and Moutai wine, etc. The brine of Shanghai Dried Stinky Tofu is also very delicate. The brine of Shanghai stinky tofu is made of old cauliflower, old bamboo shoots, wild amaranth stalks, ginger, pepper and peppercorns. Hunan Yiyang stinky tofu dry brine ingredients are the most special, to be used to pickle water, fresh fish and shrimp fermentation, and then put into the asparagus, mushrooms and white wine made.

Jingdezhen Sanlu Temple stinky tofu began in what years, there is no record. China's stinky tofu began in the Han Dynasty, popularized in the Song Dynasty, to the Ming Dynasty a variety of exquisite soybean products have gradually increased. From the small street of Sanlu Temple clear color of the Ming Dynasty buildings and production of tofu is mostly Anhui Jiuhuashan Qingyang County people to speculate, Sanlu Temple stinky tofu may begin in the late Ming Dynasty, at the latest is also in the late Qing Dynasty, from now on there is also a hundred years of history. In Sanlu Temple is not long "Ming Street", there are several tofu stores. Jingdezhen in the age of about forty years old almost all know the reputation of the temple stinky tofu, the older elders can also count the famous anti-Jin general Yue Fei, in one hundred and thirteen years living in the temple, to eat stinky tofu as the biggest hobby, and inscriptions