Chenggong Stinky Tofu

Chenggong Stinky Tofu

　　Stinky tofu is a well-known and distinctive soy product that enjoys great popularity among the people of Yunnan. The best quality stinky tofu comes from Chenggong County in Kunming, and it has a long history. Legend has it that Chenggong stinky tofu originated during the Kangxi reign of the Qing Dynasty, first created by Wang Zhong from Qibu Village in the county. After trying it, Emperor Kangxi was highly impressed by its delicious taste and included it as one of the side dishes in the "Imperial Kitchen," bestowing upon it the name "Qingfang Stinky Tofu."

　　Chenggong stinky tofu is made from high-quality soybeans. Its production process is relatively complex, involving ten steps: selecting, dehulling, soaking, grinding, filtering, boiling, coagulating, shaping, cutting, and fermenting. The tofu is soft and smooth in texture, with a uniquely pungent aroma. An ancient saying praises it: "Its flavor is so richly delicious, even the finest delicacies cannot compare." It not only has high nutritional value but also offers notable medicinal benefits. Ancient medical texts record that stinky tofu can warm the body, benefit qi, aid the spleen and stomach, relieve bloating and pain, clear heat and disperse blood, and purge turbid air from the large intestine. Regular consumption is believed to strengthen the body and improve skin complexion.

　　There are many ways to eat stinky tofu, but mainly two. One is steaming: rinse the stinky tofu with water, place it in a bowl with cooking oil (preferably chicken or duck fat), salt, and chili powder, then steam it in a pot until cooked. It’s deliciously tasty and incredibly tender. The other way is to grill it: cut the stinky tofu into small cubes, place them on an oiled iron rack, and slowly roast over chestnut charcoal, turning them over until both sides turn golden brown. In a separate small bowl, mix sweet or savory soy sauce, fermented bean curd juice, Sichuan pepper oil, mashed garlic, and chili powder as dipping sauce, and sprinkle with some coriander or mint leaves; eat by dipping. Alternatively, dip it in a dry mixture of salt, MSG, Sichuan pepper, pepper, and chili powder. Most people enjoy eating it as it’s being grilled.