Among the many delicious foods in China, there is one that has attracted countless food lovers with its unique taste and preparation method—stinky tofu. This seemingly ordinary food has an invention process full of accidentality and innovation.

There are many different theories about the invention of stinky tofu. One of the most widely accepted theories is that it originated from Chinese farmers in ancient times. It is said that in order to save time during the busy farming season, farmers would put tofu in bamboo baskets by the field side for easy access. However, because the tofu was exposed to the air for a long time, it began to mold and deteriorate. The farmers discovered that although the tofu smelled bad, its taste was unexpectedly delicious after cooking. So they consciously began to ferment the tofu before cooking, and this was the earliest form of stinky tofu.

Another theory is that the inventor of stinky tofu was an ancient chef. While experimenting with new dishes, he accidentally left the tofu out for too long, causing it to stink. However, he found that the stinky tofu had a unique taste after cooking, so he began to study how to make this special tofu, and ultimately invented stinky tofu.

Regardless of which theory is true, it shows that the invention of stinky tofu was an accidental process. Its inventor discovered this special taste unintentionally and, through repeated experimentation and improvement, eventually created this unique delicacy.

The production process of stinky tofu is also very special. First, high-quality soybeans are selected and then soaked, ground into pulp, cooked, and finally pressed into blocks. These tofu blocks are then placed in a specific environment to ferment naturally. This process usually takes several days or even weeks, and the temperature and humidity need to be strictly controlled. Finally, when the surface of the tofu is covered with white mold and emits a unique stink, it is ready for cooking.

Despite its name, stinky tofu is deeply loved by people for its taste. It has a golden and crispy exterior, tender and smooth interior, rich taste, and combines the delicacy of tofu with the unique flavor of fermented food. It can be eaten alone or used as an ingredient in other dishes, making it a very versatile food.

Overall, the invention of stinky tofu is a process full of accidentality and innovation. It not only reflects people's exploration and innovative spirit towards food, but also demonstrates the diversity and inclusivity in food culture.

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