"The street we are now is called Huguosi Street, located in the northeast of Xicheng District, who have not been to Jingbei, you can directly navigate over, this street starts from Deshengmen Inner Street in the east, and reaches Xinjiekou South Street in the west, and the name is completely named after Huguo Temple. ”

Holding He Xiaoman, the two walked leisurely on the street, looking at the surrounding shops that exuded the fragrance of food, Zhang Yang couldn't help but swallow his saliva.

"In Jingbei, Huguosi snacks are famous for their cheap and high-quality, rich varieties, and they are all traditional foods of the Xia Kingdom, such as what dun er dumplings, jujube rolls, ginger juice forks, sugar ears, as well as donkey rolling, noodle tea, bean juice, miscellaneous soup, are all famous snacks here, each of which can make your belly bigger, haha. ”

The most attractive part of the food, in addition to the shape and color that makes people appetizing at a glance, it is estimated that the most tempting thing is the rich and strange fragrance, almost every food has its own taste, but also has its own legendary experience.

At the first stop, Zhang Yang took He Xiaoman to Shachang Stinky Tofu Shop, looked in through the transparent glass from the counter, and saw the stinky tofu wrapped in a black crispy skin, and there were two little girls preparing stinky tofu for the waiting guests.

Taking advantage of the waiting time, Zhang Yang asked He Xiaoman to line up there to watch first, and he turned around and said to the people in the live broadcast room.

"Stinky tofu, I don't need to say more, this is a well-known snack, Shachang traditional specialty food, the locals also call stinky dried seeds, the color is black, it can be said that the outside is charred and the inside is tender, fresh and spicy.

Legend has it that in the eighth year of Kangxi in the Qing Dynasty, Wang Zhihe, who came to Beijing from Huangshan in Anhui Province to take the exam, fell first, anyway, for various reasons, he couldn't go home without money, and he had no choice but to make a living in Beijing temporarily.

When he was young, Wang Zhihe had learned to make tofu, so he rented a few rooms near the Anhui Guild Hall, bought some simple utensils, grinded a few liters of bean tofu every day, and sold them along the street.

However, it was summer, and sometimes the leftover tofu quickly became moldy and inedible, but he was unwilling to abandon it, so he thought hard about how to do it, so he cut the tofu into small pieces, dried them a little, found a small jar, salted them, and then closed down the business, devoted himself to studying, and gradually forgot about it.

The autumn breeze is cool, Wang Zhihe restarted the old business, and then make tofu to sell, suddenly remembered the pot of pickled tofu, hurriedly opened the cylinder head, a smell came to the nose, take out a look, the tofu has been blue-gray, try it with the mouth, feel that the smell but contains a strong aroma, although it is not a delicacy, but it is also intriguing, give it to the neighbors to taste, are praised.

Let's not talk about the words later, it's nothing more than repeatedly failing in the exam, and then giving up the exam to go into business, which is why we have the stinky tofu we eat now. ”

When Zhang Yang said this, He Xiaoman had already bought two servings of processed stinky tofu and brought them over, first handed one to Zhang Yang, and then the two of them stood in front of the small shop and ate it openly, of course, this is also the norm for countless foodies who go to the snack street.

Zhang Yang looked at the four small pieces of stinky tofu in the small paper bowl in his hand, the color was jet black, but the skin looked very crispy, and a few slices of coriander were sprinkled on it at will, and a faint smell and attractive fragrance came to his nose.

I poked a piece with a toothpick, put it to my mouth, and took a bite gently, and dried it halfway through.......

"Well, after frying, the unique burnt aroma that comes out envelops the spicy garlic juice and the salty freshness of the soup, although it smells a little stinky, it tastes very soft and fragrant, it is worth recommending, you can eat it here later. ”

There are not many tofu cubes, after Zhang Yang's side finished eating three times and dividing five by two, He Xiaoman's side just ate a piece, but with the double blessing of the system and Zhang Yang's skills, the people in the live broadcast room seemed to feel that they had smelled a strong smell and fragrance, and their saliva secreted involuntarily.

Stinky tofu is a thing that people who like it think are delicious, and those who don't like it are particularly disgusted.

"Ah!!!! I can't do it, I don't want to watch it. ”

"Is stinky tofu really that good? Why don't I like it?"

"I don't like it, I think it's hard to eat, especially the taste. ”

"What are you doing, let me watch the food before I get off work at noon. ”

"23333 Fortunately, the takeaway I ordered just arrived, and I learned about the lobster rice. ”

"Spicy pork ribs and shrimp dry pot to find out!"

"Bibimbap to find out!"

"Milky white understand!"

"Steamed buns to understand!"

"Poof, please stay in formation, it looks like something awesome was mixed in just now?"

Zhang Yang threw the small paper bowl in his hand into the trash can next to him, of course, he didn't forget to break the toothpick in half and stuff it into the bowl, and then wrapped it in a bag.

"However, if you want to eat stinky tofu, you must go to those regular stores to eat, there was a news before, it seems to be in the Legal Daily, that it is some signature snacks with a long cultural history of stinky tofu, there are a lot of food safety problems.

The raw material tofu used by some vendors and even well-known brand stores to make stinky tofu is actually processed and produced in a black workshop with very poor sanitary conditions, and the brine used to make stinky tofu is varied, and alum is commonly added, that is, ferrous sulfate.

Moreover, stinky tofu is required to be carried out under natural conditions in the whole production process, and the requirements for temperature and humidity are very high, once the control is not good, it is easy to be polluted by harmful bacteria, which will cause gastrointestinal diseases in the human body, and will also lead to the proliferation of botulinum toxin, producing a toxic substance called botulinum toxin.

This is a neurotoxin that is extremely virulent, and the reported cases of stinky tofu poisoning are caused by this toxin.

Therefore, if you want to eat, you must go to those places that you often go to and know about familiarity, especially if you are in a strange city, it is best to go to a more formal store if you want to eat any food. ”

Of course, Zhang Yang said this to avoid this stinky tofu shop, he didn't want to cause discomfort to other foodies in this store because of his words, this would affect people's business.

The people in the live broadcast room also had a positive and enthusiastic discussion on another issue that was raised by his words.

"Damn, the current food safety problem is still very serious. ”

"As far as I know, some small restaurants and even some big restaurants, seriously, recycling saliva oil is the norm. ”

"What is saliva oil?"

Some people even joke that when they go out to eat every day, they eat hundreds of additives that are put on the table. ”

"Come on, you can come out of codonopsis smoked with sulfur, and even the medicinal herbs have not been spared, not to mention these eats. ”

Some food safety issues that most people have never heard of were suddenly listed one by one, but many people in the live broadcast room had not even heard of them, and after Zhang Yang saw it, he couldn't help but explain.

"Or, someone once jokingly said that we modern people are already invulnerable, of course, this is just a joke, but it also reflects the current food situation, it is estimated that you don't have to worry about these problems when you cook at home.

The saliva oil mentioned before is to recycle the leftovers, put them on the dustpan, leak the soup into the bucket, throw away the leftovers, scrape the oil floating on the surface and the oil condensed under the dustpan again, collect it, and return it to the table the next day for reuse.

As for the problem of this additive, most of the food additives belong to safe food, but when clenbuterol, beef essence, Sudan dyes, and a drop of incense are brought to the table, this is a big problem.

There are too many food safety problems similar to this, but this is just an example, as long as you don't eat those three-no products, don't go to those places you don't understand, don't know how to eat, and it's best to go to those places that pass the health inspection to eat, there will generally be no big problems.

Besides, our country is now very strict about food safety issues, and everyone can try to eat in those regular stores that have passed the inspection. ”