Nankoushao Stinky Tofu is a type of fermented tofu. It has a greenish-gray color and emits a strong odor, yet it has a delightful aroma when tasted. These are the characteristics of stinky tofu.
Nankou Shao Stinky Tofu strives to blend modern and ancient innovative techniques. It uses high-quality soybeans with a high protein content as the main ingredient. The production process involves multiple steps, including soaking the beans, thorough cleaning, grinding into a slurry, filtering, brining, initial fermentation, marination, injection of soup, and final fermentation. Marination is crucial, as the amount of salt and seasonings directly affects the quality of stinky tofu. The resulting stinky tofu has a distinctive sulfide aroma, delicious taste, balanced saltiness, and a combination of stink and fragrance. It guarantees the unique characteristics of being fine, tender, fresh, and aromatic. This flavor has been passed down through generations and, despite its plain appearance, it possesses an extraordinary charm that leaves people unable to resist. Moreover, it has high nutritional value.
Stinky tofu is a product of mold that produces proteases, which decompose proteins and generate a rich amount of amino acids, enhancing its flavor. Through analysis, it has been determined that 100 grams of stinky tofu can fulfill an adult's daily requirement for amino acids. It also contains higher levels of calcium, iron, and zinc compared to regular food and is a source of vitamins B1 and B2, making it highly nutritious.