According to legend, Wang Zhihe, who came to Beijing from Anhui in the eighth year of Emperor Kangxi of Qing Dynasty, was unknown on the list and had to make a living in Beijing temporarily. Wang Zhihe learned to make tofu when he was young, so he made a living by making tofu. Sometimes the leftover tofu will soon become moldy and inedible, but it is difficult to throw away. So Wang Zhihe cut the tofu into small pieces, dried it a little, and then salted it in a jar. Later, Wang Zhihe suddenly remembered pickled tofu and quickly opened the cylinder head. Tofu is already blue-gray He tasted it and thought it contained a strong aroma, so he gave it to his neighbors to taste and was praised.

Later, Wang Zhihe abandoned school to do business, processed stinky tofu, and gradually explored a set of stinky tofu production technology. The scale of production has expanded, the quality has improved, and his reputation has been greatly improved.