According to legend, in the eighth year of Emperor Kangxi’s reign in the Qing Dynasty, Wang Zhihe, who came to Beijing from Huangshan, Anhui Province to take the exam, failed in the gold medal list. He was living in a guild hall and wanted to return to his hometown. He had no transportation and no money. He wanted to study in Beijing and prepare to take the exam again. It’s also far away from the next major exam period. He had no choice but to make a living in Beijing temporarily.

Wang Zhihe’s family was not wealthy. His father opened a tofu shop in his hometown. Wang Zhihe had learned to make tofu when he was young, so he rented several rooms near the Anhui Guild Hall and purchased some simple items. Using utensils, he grinds several liters of beans to make tofu every day and sells it along the street.

It’s summer, and sometimes the tofu left over from the sale quickly becomes moldy and inedible, but I’m not willing to throw it away. He thought hard about countermeasures, so he cut the tofu into small pieces and dried it for a while. He found a small vat and salted it. Then he stopped working and concentrated on studying, and gradually forgot about it.

Wang Zhihe failed in many attempts, so he had to give up his studies and go into business, and processed stinky tofu according to the method he had tried in the past. This product is cheap, can be eaten with meals, and is suitable for low-income working people. Therefore, the market is gradually opening up, and the business is booming.

Since Wang Zhihe created the unique stinky tofu, he has made many improvements and gradually figured out a production process for stinky tofu. The production scale has continued to expand, the quality is better, and the reputation is higher.

Extended information:

The value of stinky tofu

Stinky tofu is divided into two types: stinky tofu dried and stinky tofu milk, both of which are very popular snacks. Although stinky tofu is small, its production process is relatively complicated. It usually goes through several procedures such as frying, brine and fermentation. During the entire production process, it is required to be carried out under natural conditions and has very high requirements for temperature and humidity.

Lu Fei, director of the Beijing Food Brewing Research Institute, told reporters that its raw material, dried tofu, is a soy product with high nutritional value, with a protein content of 15%-20%, which is equivalent to meat, and also contains Rich in calcium.

Eating stinky tofu also has a positive effect on preventing Alzheimer's disease. A scientific study shows that once stinky tofu is made, the most significant change in its nutritional content is the synthesis of a large amount of vitamin B12.

In addition to animal foods, such as meat, eggs, milk, fish, and shrimp, which contain more vitamin B12, fermented soy products can also produce a large amount of vitamin B12, especially stinky tofu.

Safety hazards

1. In April 2012, a reporter from "Legal Daily" received reports that there were a lot of stinky tofu, a signature snack with a long cultural history of hundreds of years, in Changsha, Hunan. question. The raw material tofu used by some vendors and even well-known brand stores to make stinky tofu is actually processed and produced in black workshops with poor sanitary conditions; the brine for making stinky tofu varies, and alum (i.e. ferrous sulfate) is commonly added. situation.

2. Although stinky tofu is small, its production process is relatively complicated and must go through several procedures such as frying, brine and fermentation. The entire production process is required to be carried out under natural conditions, and the requirements for temperature and humidity are very high. Once the control is not good, it is easy to be contaminated by harmful bacteria.

Baidu Encyclopedia-Changsha Stinky Tofu