Long Cangqiong smelled this smell, frowned slightly, looked in the direction of the kitchen and said, "Gourmet, what are you doing?" Why does it stink so much? ”

“…………”

There was no response, and the gourmets in the kitchen did not answer the question of the dragon firmament. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 There was a constant sound of busyness coming from inside, but the smell gradually faded, but it didn't disappear, but mixed with other smells coming from the kitchen, forming a special smell.

It didn't take long for the gourmand to come out of the kitchen.

Holding two bowls of white rice in both hands, the white rice grains are plump and milky white, and you can feel the fullness and softness of the rice grains just by looking at it. Obviously, the rice of this white rice is also the best rice.

Walking to the long table, the gourmand placed one of the two bowls of white rice in his hand in front of the dragon firmament, and the other in front of his place.

Then he turned around and entered the kitchen in the stunned gaze of Long Cangqiong, and then brought out two plates of green vegetables, but they were just the most ordinary home-cooked dishes, and the faint fragrance of vegetable oil on the green vegetables diffused out, light with a little greasy, perhaps because of the vegetable oil, the color of the green vegetables became more vivid, which made people have a great appetite at a glance.

"That's what you call a special snack?" Just as the gourmand put down the two plates of vegetables and was about to turn around and enter the kitchen again, Long Cangqiong, who was a little stunned, spoke.

"It's not!" With two simple words, the gourmand turned again and entered the kitchen.

When the gourmand came out again, he was holding a tray with a large number of small golden squares and two pairs of Chinese chopsticks from the Common Era.

The gourmand walked over to the long table, placed the tray in the center of his and Long Cangqiong's position, and then took out a pair of chopsticks for Long Cangqiong, and kept a pair for himself.

And Long Cangqiong's brows furrowed when the gourmand brought out the tray, because he smelled the stench from before again, although it was much lighter. But as the gourmets got closer and closer, Long Cangqiong's frowning brows gradually relaxed, and the light in his eyes became brighter and brighter.

When the gourmand put the tray down, Long Cangqiong took a sharp breath, looked at the gourmand with some surprise and asked, "Is this stinky tofu?" ”

Looking at the stunned dragon sky, the gourmand nodded, "It's stinky tofu, but that's all, otherwise I would have called a taster." ”

Then the gourmand turned around and walked to the kitchen, and took out a small iron bucket from the refrigerator in the kitchen, which was filled with ice, and there were two transparent glass bottles in the barrel.

"Ice Spirit Clear Beer of the Divine Yuan Calendar 1000!" Looking at the glass bottle in the iron bucket, Long Cangqiong's eyes instantly lit up and muttered.

The gourmand walked to his position, put the small iron bucket in his hand beside him, and made it.

"Today's meal is not a meal, just please eat stinky tofu!" After sitting down, the gourmand looked at Long Cangqiong and did not answer his question, but said lightly.

"But, as always, if you want to eat my snack, you have to tell its history!" Then the gourmand looked at Long Cangdao again, but this time, if you look closely, you can find that a faint smile flashed in the gourmand's unsmiling eyes.

Long Cangqiong didn't go to see the gourmet, but stared at the golden-colored stinky tofu on the tray, swallowed his saliva, and then sat up straight in the next moment, his eyes exuded a scorching light, and his voice trembled a little, "Stinky tofu, according to legend in the records, was inadvertently made by Wang Zhihe of Huangshan in Anhui Province in the eighth year of Kangxi in ancient China during the Common Era. ”

"Well, that's good!" Listening to the dragon firmament, the gourmand nodded to show that the dragon firmament continued.

In the record, Wang Zhi and Jin Bang fell first, lived in a guild hall, wanted to return to their hometown, the transportation was inconvenient, there was no entanglement, they wanted to study in Beijing, and they were ready to take the exam again, and they were far away from the next examination period. had no choice but to make a living in Beijing temporarily. Wang Zhihe's family was not wealthy, his father opened a tofu workshop in his hometown, Wang Zhihe had learned to make tofu when he was a child, so he rented a few rooms near the Anhui Guild Hall, purchased some simple utensils, grinded a few liters of beans of tofu every day, and sold them along the street. It's summer, and sometimes the leftover tofu quickly becomes moldy and inedible, but it is unwilling to be discarded. He thought hard about what to do, so he cut the tofu into small pieces, dried them a little, found a small jar, salted them, and then closed down to study, and gradually forgot about it. ”

The autumn breeze was cool, and Wang Zhihe returned to his old business and made tofu to sell. Suddenly remembered the pot of pickled tofu, hurriedly opened the cylinder cover, a smell came to the nose, took out a look, the tofu has been gray, try it with the mouth, feel that the smell but contains a rich aroma, although it is not a delicacy, but it is also intriguing. I gave it to the neighbors to taste it, and they all praised it. ”

Wang Zhihe failed repeatedly, so he had to give up studying and doing business, and processed stinky tofu according to the method he tried to make in the past. The price of this product is low, it can be eaten with meals, and it is suitable for low-income workers, so it gradually opened up sales channels and business is booming. Later, after raising funds, a shop house was purchased in the middle of Yanshou Street, which was produced and sold by itself, and was operated by wholesale and retail. According to the contract for the purchase of the house, it was the winter of the seventeenth year of Kangxi. Since Wang Zhihe created a unique stinky tofu, after many improvements, he gradually explored a set of stinky tofu production technology, and the production scale has been expanding, the quality is better, and the reputation is higher. At the end of the Qing Dynasty, it was introduced to the court. Legend has it that the Empress Dowager Cixi also liked to eat it in late autumn and early winter, and also listed it as a side dish for the imperial meal, but her name was indecent, and she named it 'Qingfang' according to its green and square characteristics. ”

"That's what I know about the origin of the stinky tofu snack!" The voice gradually calmed down, and Long Cangqiong slowly told the origin of stinky tofu.

"Yes, a lot of history has not been forgotten!" Looking at the eloquent dragon sky, the gourmets couldn't help but nod.

However, having said that, over time, the practice of stinky tofu has evolved from one type to a variety of dishes, and the colors have also changed. According to records, there were regional differences in the way stinky tofu was made and eaten in China during the Common Era, as well as around the world at that time. However, the most famous are Changsha and Shaoxing in China during the Common Era, which are quite famous for their stinky dried tofu, but their production and taste are very different from each other, and each has its own characteristics! ”

"As for the production process, only some of it is credible, but if the stinky tofu is made according to that production process, it was delicious at the time, but it is not the most delicious now. Today's stinky tofu, not many people can make it, because for today, the production method of stinky tofu is completely a personal secret recipe, and stinky tofu is not only one way to eat and one way to make it! Because everyone's production method is different, the taste is different! ”

However, it is also recorded that Wang Zhihe stinky tofu is stinky tofu, which is not really stinky tofu, and it is two different foods from the stinky dried tofu popular in the south. Wang Zhihe's stinky tofu milk cannot be fried, and is an ingredient for noodles such as steamed buns and flatbreads, and was once loved by Cixi, and was given the elegant name 'Yu Qing Fang', referred to as Qing Fang. ”

In the records, there was a place in ancient China during the Common Era where there was real stinky tofu, that is, Linqing. Linqing stinky tofu appeared in the northern section of the Grand Canal in the late Ming and early Qing dynasties. The products made by the Linqing stinky tofu workshop, going north to the palace and south to Yuhang, everyone who has tasted the product knows what the real stinky tofu looks like. Compared to stinky tofu anywhere else, Linqing stinky tofu is the smelliest and most fragrant. So much so that many gourmets of that era called it 'the real stinky tofu in Linqing'"

"Yes, it's good, it looks like you're ready to eat today!" The gourmand looked at the dragon sky that had calmed down, and couldn't help but nod.

"My production process is not a secret, but my stinky tofu has to be paired with some side dishes, not because I need to mask the taste of stinky tofu, but because stinky tofu will carry a small amount of harmful elements in the pickling process, so eating too much stinky tofu often is not good for the body, and the vitamins contained in green vegetables can perfectly solve this problem. Moreover, green vegetables and stinky tofu can also perfectly extract and release the fragrance of stinky tofu! Looking at the dragon sky, the gourmand said lightly, "A mouthful of stinky tofu, a mouthful of light and slightly greasy greens and a mouthful of mellow glutinous white rice, the fragrance of stinky tofu mixed with the light and slightly greasy taste of green vegetables can form a unique fragrance, and then absorbed by white rice, eating can leave that taste in the mouth, and the aftertaste is endless!" ”

"And eating stinky tofu with beer, which is made with the glacier water of Bingling Star, although there is no benefit, there is no harm, but it is more enjoyable!" The gourmand said calmly with a smile on his face.

"Let's eat!" When the gourmand finished speaking, he looked at the dragon sky and said lightly.

Hearing the words of the gourmet, Long Cangqiong, who had long been unbearable, picked up the chopsticks, quickly picked up a piece of golden stinky tofu, sandwiched the stinky tofu, Long Cangqiong felt from the pressure of the chopsticks on the stinky tofu, the whole stinky tofu was a little soft, and there were some golden grease on the stinky tofu, dripping into the white rice below, and then penetrating into the white rice, so that the original milky white rice brought a little golden yellow, which was tempting and made people have a great appetite at a glance.

As soon as he bit down, Long Cangqiong's eyes instantly lit up, and his face was full of enjoyment.

The stinky tofu is crispy the moment you bite into it, and the tenderness that comes with it is crispy on the outside and tender on the inside.

In addition, the soup formed by the oil that is locked in the stinky tofu when frying the stinky tofu is mixed with the smelly and fragrant aroma of the stinky tofu and bursts out in the mouth, giving it a rich flavor. There is also a hot soup, and then quickly pick up a mouthful of green vegetables and send it to the mouth, the light fragrance of the green vegetables is mixed with the fragrance of stinky tofu, and melts into the soup together, which completely stimulates the taste buds and appetite of Long Cangqiong.

Take another bite of rice, the delicious soup instantly seeps into the rice, mixed with the faint aroma of rice, and swallow it with the stinky tofu in your mouth, but the delicious fragrance will not be swallowed together, but stay in the mouth, and the aftertaste is endless!