Wang Zhihe Stinky Tofu

Wang Zhihe Stinky Tofu

　　Story: The "birth" of Wang Zhihe Stinky Tofu was accidental. In the eighth year of the Kangxi reign during the Qing Dynasty (1669 AD), Wang Zhihe, a scholar from Xianyuan County, Anhui, who came to the capital to take the imperial examinations, failed and found himself stranded at the Anhui Guild Hall at the time. Having learned the craft of tofu-making in his childhood from his father’s tofu workshop, in order to support himself and continue his studies in hopes of success in the next exam, he rented a few rooms near the guild hall. Every day, he would grind a few pecks of soybeans to make tofu and sell it along the streets. One time, he made more tofu than he could sell, and as it was summer, if not dealt with promptly, it would mold and spoil. He racked his brain for a solution and suddenly remembered the method of making fermented bean curd (腐乳, furu) from his hometown. Having never made furu before, Wang Zhihe had a sudden inspiration. He found an earthenware jar, cut the leftover tofu into small pieces, layered them neatly, and salted them for pickling. Later, he focused entirely on his studies and gradually forgot about it. By the time the cool autumn breeze arrived, Wang Zhihe returned to his old trade. It was then that he remembered the jar of pickled tofu. He quickly opened the jar lid, and a pungent stench hit his nose. When he took out a piece, the tofu had turned bluish-gray, but upon tasting it, he found it delicious. He gave some to neighbors to try, and everyone praised it highly. Word spread quickly from one person to ten, and from ten to a hundred. Wang Zhihe’s “stinky tofu” gradually gained popularity among the people. Though Wang Zhihe failed repeatedly in the imperial exams, his stinky tofu business flourished. He then gave up scholarly pursuits to go into business, purchasing a storefront on Yan Shou Si Street outside Qianmen Gate, where he opened the “Wang Zhihe Southern Sauce Garden.” By the end of the Qing Dynasty, many eunuchs were also competing to eat it, even listing stinky tofu as one of the “imperial cuisine” side dishes. Since the name “stinky tofu” sounded unrefined, the emperor bestowed upon it the name “Qing Fang” (Green Cube). The three standing plaques in front of the Wang Zhihe Southern Sauce Garden were painted with colorful dragon heads, symbolizing “use in the imperial palace.” Once the stinky tofu became “imperial fare,” its value soared, and the business thrived.

Features: Smells foul but tastes delicious, with a rich flavor

Benefits: The unusual taste of stinky tofu is unique and widely loved; it helps stimulate the appetite and improve food intake

Process: Wang Zhihe Stinky Tofu is made from high-quality soybeans through multiple processes including soaking, grinding, filtering, coagulating, pre-fermentation, salting, and post-fermentation. Among these, salting is the key step—the amount of salt and seasonings used directly affects the quality of the stinky tofu. Too much salt will make the tofu less smelly; too little will make it overly pungent. Wang Zhihe Stinky Tofu has a “foulness” with a surprisingly fragrant taste because a type of mold that produces protease grows on the tofu cubes. This mold breaks down the proteins and forms a wealth of amino acids, resulting in an exceptionally delicious flavor. The smell mainly comes from the hydrogen sulfide gas produced during protein decomposition. Additionally, because bitter soybean water, cold water, and salt water are used in the salting process, the tofu cubes take on a bluish-green color. (Beijing)