Stinky tofu

Chinese fermented tofu with a strong odor

Stinky tofu is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Traditionally the dish is fermented in a brine with vegetables and meat, sometimes for months. Modern factory-produced stinky tofu is marinated in brine for one or two days to add odor. Generally speaking, stinky tofu is mainly made of tofu. After fermentation of edible mold, tofu can produce a large number of B vitamins, a variety of minerals and trace elements. The flavor of stinky tofu is better. Due to the addition of some seasoning, it can stimulate the appetite to a certain extent. Moderate intake of stinky tofu can play a role in increasing appetite, enhancing human immunity, and supplementing nutrition. Although eating stinky tofu appropriately has certain benefits, eating too much may be counterproductive. Consistently high intake may lead to digestive discomfort. Stinky tofu may produce a certain amount of microorganisms in the process of fermentation. After entering the human intestine, it will break the balance of the intestinal flora in the intestine, resulting in indigestion.

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