According to the Records of Changsha Diet, the stinky tofu in Changsha originated from Xiangyin County, Hunan Province, the hometown of Zuo Taifu and Zuo Wenxiang, and was originally a local. Although they are both "Doujia" of stinky tofu in Wang Zhihe, their birthplaces are far apart and there is no "blood relationship". The 80-year-old first-generation disciple Sheng Chun, the daughter of the old lady and the second father Jiang, learned some little-known past events from the memories of the two old people.

According to Mrs. Sheng, the fried tofu made by traditional methods tastes good. The soaked embryo has a faint fragrance, and there is no peculiar smell when fried, only a tangy smell. After frying, the finished product with seasoning is more fragrant. The so-called "stink" is just a rumor. However, the brine soaked in the embryo has an odor.