Changsha

Pickle juice: black lobster sauce

The marinade of Changsha stinky tofu needs the marinade of winter bamboo shoots, Qu liquor, mushrooms, etc., and then it is soaked until white hairs appear on its surface. Among them, aged marinade and black lobster sauce need to be added to the marinade to ensure the taste is positive enough.

Tofu: hard tofu

The stinky tofu in Changsha is very particular. Soak in fresh soybeans and cook for dozens of times. The tofu made in this way can withstand tossing and tastes better, so the stinky tofu in Changsha is just as crisp even if it is fried several times.

Shaoxing

Braised sauce: looking for vegetable stalks

Shaoxing stinky tofu marinade has a secret recipe, which is to add moldy vegetable stalks to some marinades, and then naturally ferment them. In the process of pickling and fermentation, various spices are continuously added to make the taste just right.

Tofu: tender tofu

Shaoxing stinky tofu is marinated with tender tofu, so it is relatively small, can't be cut into too big pieces, and it is easy to break. The fried stinky tofu is crisp outside and thin inside, fragrant inside and tender inside, and it tastes bite by bite with endless aftertaste.

Changsha

Appearance color: rectangular black

The stinky tofu in Changsha is called "black classic" not only because of its color, but also because it needs to add black lobster sauce in the pickling process, and then wait until the long hair turns gray, which is visually shocking.

It's rectangular and thick.

Topping sauce: pay attention to oil

Eating stinky tofu in Changsha, you will find that black tofu will be covered with all kinds of oils, except some millet spicy and sesame paste, as well as sesame oil, Chili oil and sesame oil. , making it really spicy and fragrant.

Shaoxing

Appearance color: square gold.

The stinky tofu in Shaoxing is small, basically square, golden yellow after frying, and looks "happy". It's not big, but it smells bad and tastes delicious. The color is due to the fermentation of amaranth stem juice.

Topping sauce: focus on sauce

Sauce toppings of Shaoxing stinky tofu attach great importance to sauces, such as sweet noodle sauce, Chili sauce, bean paste and spicy sauce. Even if it is not completely soaked in the sauce, a little sauce can complement each other without dryness.

Changsha

How to eat: It can be steamed or fried.

The stinky tofu in Changsha is delicious whether fried or cooked, mainly because it comes from tofu. The stinky tofu in Changsha is thick and big, and it won't come apart whether it is fried or boiled. It tastes delicious.

Taste: crispy and spicy

"Spicy" is a major feature of Hunan snacks, and crispness is also a major feature. Changsha stinky tofu, your taste must first be "more and more crisp", followed by the spicy taste of juice and the blending of coriander. You must take a big sip of water.

Shaoxing

How to eat: stir-fry for the first time and steam for the second time.

Shaoxing stinky tofu had better be fried. It's small, tofu is tender, and frying can keep the flavor better. Although cooking is ok, pay attention to the size of the block and the order of cooking, otherwise it will evaporate easily.

Taste: Smells bad and enjoys delicious food.

Many treasures think that the stinky tofu in Shaoxing tastes worse because of the stem juice, but it tastes fragrant and crisp, especially the tender tofu inside, which completely retains the taste of the stem juice.