The origin of stinky tofu and the harm of stinky tofu

Stinky tofu is a popular street snack with local characteristics. It smells stinky but tastes very fragrant and sticky. Many people love stinky tofu, so where does stinky tofu come from? Here is an introduction to the origin of stinky tofu.

The Origin of Stinky Tofu

1. The Origin of Stinky Tofu

In the eighth year of Emperor Kangxi's reign, a scholar from Anhui province wanted to take the imperial examination in Beijing but failed to get a rank. He had no money left, so he had to stay in Beijing and wait for the next year to take the exam. He knew how to make tofu when he was a child, so he started selling tofu in Beijing. Then, in summer, the unsold tofu became a problem for the scholar, so he came up with the idea of ​​adding salt and pepper to the tofu blocks and sealing them. After a long time, the sealed can was opened and it was found that the tofu had a bad smell and turned green. The scholar tasted it and found that it tasted very delicious. After that, the stinky tofu became famous. The scholar was called Wang Zhihe, and he is now known as the very famous Wang Zhihe stinky tofu.

2. Harm of stinky tofu

First: It causes cancer. The stench of stinky tofu is caused by corrupt substances, amines. This substance works together with nitrite to become a carcinogen. So when eating stinky tofu, you should pair it with some fresh vegetables.

Second: It damages the nervous system. During the fermentation process, stinky tofu produces a large amount of basic nitrogen , which is a deadly pathogen. The highly toxic protein is from this strain of bacteria. So eating too much may cause dizziness and difficulty breathing.