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Strong-smelling preserved bean curd
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Updated: 2004-05-27 09:44

Strong-smelling preserved bean curd(Choudoufu) is a famous tipical local snake of Hunan. At the beginning of 1920s, it was Strong-smelling preserved bean curd made by JIANG ER DIE that were most famous in Changsha, the capital of Hunan.

Firstly, he chose the best soyabeans. They would be made into the semifinished Strong-smelling preserved bean curd, which were not too tough or too tender. Secondly, the semifinished product would be immersed in ferment liquid for a while. The liquid is made from dried mushrooms, winter bamboo shots, Qu jiu (wine), Liuyang lobster sauce etc. Thirdly, the products would be fried in oil, and then put some condiments on them.

The semifinished product are black and smell bad, however, after being fried, their odour turn fragrnant. Their outer tastes crisp and the inner is tender.

In 1938, GUAN CHA SHI BAO (Observe Times), one of the famous newspapers in Changsha, reported:"In HUO GONG DIAN (Fire Palace), Strong-smelling preserved bean curd is one of the most well-known snakes.Their fragnance can deeply actract people to taste."

At the beginning of 20th century, when chairman Mao (the great leader of China) was in Changsha, he often ate bad smelly long preserved bean curd.In 1970s, when old Bush vitisied China, he tasted Strong-smelling preserved bean curd with admiration, and regarded it as delicacy.

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