Stinky Tofu Rolls from Guanmiaopu

Stinky Tofu Rolls from Guanmiaopu

　　Originating in the early Qing Dynasty, this is a traditional local delicacy of Shangcheng. To make it, finely ground soybeans are crafted into thin tofu sheets, which are then rolled into tubes and placed in specially made wooden boxes to ferment. Once a white downy mold appears on the surface, the product is ready. The finished rolls have the aroma of fermented bean curd and a delicious taste. They can be used in cooking by stir-frying, deep-frying, braising, or stewing, and make an especially tasty soup when cooked with chicken broth, fresh mushrooms, and egg drop, a flavor unmatched by imitations elsewhere. During the Qing Dynasty, Guanmiaopu stinky tofu rolls were exported as far as Beijing, Shanghai, Hubei, Anhui, and Sichuan, and were included in the imperial court cuisine during the Xianfeng reign. To this day, several producers in Guanmiaopu continue to make these rolls, which remain popular thanks to their delicious taste and affordable price.