Changsha stinky tofu is one of the most traditional snacks in Changsha. According to Changsha Diet, Changsha stinky tofu originated in Xiangyin County, Hunan Province, the hometown of Zuo Taifu and Zuo Wenxiang. His real name is Jiang Yonggui. 10 was born in Xiangyin, Hunan. 12 years old, his parents died, and he wandered to Changsha alone. Later, he was taken in by a fellow villager in Xiangyin who proudly fried tofu at Luo Peng Bridge in Changsha. Jiang Yonggui helped fellow villagers all day and learned the craft of making a living. When the master is old, he will hand over the stall to Jiang Yonggui for management.
The fried tofu made by second father Jiang is always striving for perfection from the selection of materials to the production, and does not require fresh and full beans, no miscellaneous beans, no mildew and no insect bites. Pick out the broken beans, too After the beans are ground into pulp and cooked, master the heat and order salt water appropriately. Each piece of tofu is wrapped in a square white cloth, then wrapped in a wooden board, drained and dumped. What is the name of the bean curd embryo made by this method? Steamed bread and tofu? There is no incision around. Soaking in salt water is not easy to fall off and deform, and the fried periphery is also refreshing. The raw materials for making stinky brine, such as mushrooms and winter bamboo shoots, are all of high quality, and authentic Liuyang lobster sauce has always been used. When you need to hang wine, you always use good white wine, sometimes even Moutai. Therefore, the well-made stinky tofu is bean blue in appearance and delicate in texture. After frying, the coke is soft outside and fragrant inside. It has both the tenderness of white tofu and the crispness of fried tofu, and is favored by diners for appetizing, and has gradually become a leader in the industry.
After the death of his second father, Jiang Diechi, his wife, continued to operate until he became a full-time employee of Fire Palace. After his death, Jiang Diechi continued to fry stinky tofu at the gate of the Fire Palace. After the reform and opening up, with the restructuring of state-owned catering enterprises, the production technology of Huogong stinky tofu spread more or less, forming a production situation in which Changsha is full of shops, restaurants and hotels, which are exported to Hunan catering enterprises all over the world. However, the stinky tofu of Changsha Fire Palace and nine provincial governments is the most authentic and famous. Nowadays, Changsha stinky tofu has long been famous and has become a famous business card in the ancient city of Changsha.