Authentic Changsha stinky tofu technical teaching methods and various stinky dry seed technical training methods

Stinky tofu, although its name is tacky, is ugly on the outside and beautiful on the inside, unusual in the ordinary, and has a long history. It is a very unique traditional snack of the Han nationality. It is ancient and traditional. Once you taste it, you can't stop eating it and you will be happy once you taste it. There are regional differences in the way of making and eating it in China and around the world. Nanjing, Changsha and Shaoxing are quite famous for their stinky tofu, but their production and taste vary greatly. But they all smell smelly and taste full of aroma. This is the characteristic of stinky tofu. Among the many stinky tofu, Shaoxing's stinky tofu was given as a tribute by the imperial palace during the Ming and Qing Dynasties. Its production process is different from other production methods. It is all handmade and has been handed down to this day. It has become
It is an intangible heritage product that will never be forgotten by those who have eaten it.
Xinxiang Shenzhou Fragrant Stinky Tofu is made from high-quality soybeans. The production process is relatively complex. The soybeans go through ten processes including screening, shelling, soaking, grinding, filtering, boiling, pulping, shaping, cutting, and fermentation. Chenggong stinky tofu has a soft texture and a unique aroma. Praise from the ancestors
The taste of the clouds is more than beautiful, but the jade food should not be passed on to others. It not only has high nutritional value, but also has good medicinal value. Ancient medical books record that stinky tofu can replenish qi in the cold, harmonize the spleen and stomach, relieve distension and pain, clear away heat and dissipate blood, and reduce turbid qi in the large intestine. Those who eat it regularly can enhance their physical fitness and build skin
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Fees! Students from all over the country are warmly welcome to come, taste, study and inspect.