Xingying stinky tofu

Xingying stinky tofu is a specialty of Xianghe County, Langfang City, Hebei Province. Xianghe stinky tofu is a fine product once it is made, and it is quickly sold to Beijing, Tianjin and other places. It has been circulating for more than a hundred years and has been selling well so far. It is said that it originated in the late Qing Dynasty. At that time, a man named Xing Yukun from Xingying Village went to the capital to study art and learned the secret recipe of making stinky tofu in Beijing. After returning home, he set up the first stinky tofu workshop in Xianghe County. To make stinky tofu, high-quality soybeans, spiced powder and salt should be used as raw materials. Now make bean curd, press it into thin slices, then steam the thin slices in a steamer, and add flour fat water (now with baking powder) until white silk grows. After this first high-temperature fermentation, put the thin slices of long white silk (bacteria) into a pot to fill the soup, put a layer of tofu slices and sprinkle a layer of salt. The soup in this pot should be filled with various spices, then seal the pot and put it into a kang hole for secondary fermentation. After 15-30 days, it will be the finished product. Xing Ying's stinky tofu is blue-gray, with the same color inside and outside, and it is covered with a thick layer of fimbriae, just like being wrapped in paper. At first, it smells bad, but it tastes fragrant and soft. It is a favorite seasoning dish in winter. Products are mainly sold to Heilongjiang, Jilin, Liaoning, Inner Mongolia, Beijing, Tianjinwei and Tangshan.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)