Spicy Stinky Tofu Jerky

Spicy Stinky Tofu Jerky

　　Spicy Stinky Tofu Jerky

　　Spicy stinky tofu jerky from Qianxi is a traditional snack in Qianxi County. As early as the early Ming Dynasty, people living in the ethnically diverse area of Shuixi City (now downtown Qianxi) enjoyed eating spicy stinky tofu jerky. The "A'pai Rhinoceros Horn" favored by She Xiang, the Xuanwei Envoy of Yunnan, Guizhou, and Sichuan, referred to stinky tofu jerky—where "rhinoceros horn" meant chili pepper. The making of stinky tofu jerky involves cutting a slit in a piece of tofu, stuffing it with minced meat, chopped scallions, chili powder, Sichuan pepper powder, and a suitable amount of salt and MSG, then frying it in oil. Alternatively, without adding meat or other seasonings, the tofu can be slowly pan-fried over a low flame on an oiled skillet, then served with a dip made of dried chili powder mixed with Sichuan pepper, MSG, and salt. The small diced tofu, when dipped and eaten, is appetizing, refreshing, richly aromatic, and bursting with numbing-spicy flavors. It’s especially delightful when paired with alcohol.

　　Another way to enjoy tofu is by pickling it with white alkali or buckwheat ash, then pan-frying it in a skillet until the inside turns soupy, and serving it with a prepared chili dip. You can also cut a slit in the pickled tofu, stuff it with a mixture of minced meat and spices, wrap it in a thin layer of glutinous rice pancake, and then pan-fry it for a particularly tasty result. Additionally, you can use tofu skin to wrap chili-salted tofu or fry chili-salted tofu balls, which are then pan-fried. The result is crispy on the outside, soupy on the inside, with a uniquely delicious flavor.