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Stinky tofu is a symbol of Changsha street snack, also called chou ganzi (smelly jerky) by local people. [16] Changsha stinky tofu is famous of its spicy flavor. Different than Sichuan stinky tofu, Changsha-style has black crackling. Changsha stinky tofu is made from brine composed of winter bamboo shoots, koji, and shiitake mushrooms. After ...
Changsha stinky tofu or stinky dry food [1] (simplified Chinese: 长沙臭豆腐; traditional Chinese: 長沙臭豆腐; lit. 'Changsha smelly bean curd'), known in Chinese as Changsha chou doufu , also translated as Changsha-style stinky tofu, [ 2 ] is a traditional snack in Changsha, Hunan , [ 3 ] which belongs to Hunan cuisine . [ 4 ]
This is a list of tofu dishes. Tofu , also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines .
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Take the sweet and sour tofu from Tiffy Chen’s new cookbook, Tiffy Cooks: 88. Skip to main content. Sign in. Mail ...
There are many kinds of soybean products, including tofu skin, smoked tofu, dried tofu, and fried tofu. Stinky tofu is fermented tofu. Like blue cheese or durian, it has a very distinct, potent and strong smell, and is an acquired taste. Hard stinky tofu is often deep-fried and paired with soy sauce or salty spice.
Anhui cuisine is heavily associated with tofu, with Chinese folklore crediting the creation of tofu to the Han dynasty prince Liu An who hailed from Shou County (dubbed the "hometown of tofu"). [1] According to Chinese legend, stinky tofu was created by Anhuinese scholar Wang Zhihe who sold his product in Beijing to make a living after failing ...
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.