I believe many people have eaten the amazing stinky bean curd of Master Wang. Don't you wonder how this stinky tofu was discovered? Below the stinky tofu franchise to tell you a relatively widespread story about the origin of stinky tofu bar!
Legend has it that in the eight years of Kangxi in Qing Dynasty, Wang Zhi and Jin Bang, who came to Beijing from Anhui to catch up with the exam, fell into the first place, stayed idle in the guild hall, wanted to return home, had inconvenient transportation, and had nothing to do with it; wanted to study in Beijing, prepared to take the exam again, and was far from the next exam period. Helplessly, they had to make a temporary living in Beijing. Wang Zhihe's family was not rich. His father opened a tofu shop in his hometown. Wang Zhihe learned how to make tofu when he was young. So he rented several rooms near the Anhui Guild Hall and bought some simple appliances. He grinded several litres of tofu every day and sold them along the street. In summer, sometimes the tofu left over from the sale will soon become mouldy and inedible, but will not be willing to abandon it. He thought hard about countermeasures, cut these tofu into small pieces, a little drying, found a small pot, salted up. After that, he stopped working and studied hard. Gradually, he forgot about it.
The autumn breeze was refreshing. Wang Zhihe wanted to resume his old business and make tofu to sell. Suddenly I thought of the curd bean curd in the jar. I opened the jar head quickly, and a bad smell came to my nose. I took it out. It was green and grey. I tried it with my mouth. I felt that there was a strong aroma in the curd. Although it was not a delicious dish, it was also interesting. It was given to my neighbours to taste and praised.
Wang Zhihe failed many times, so he had to abandon his studies and business, and process stinky tofu according to the methods he tried in the past. This product is cheap, can accompany meals, suitable for low-income workers to eat, so gradually open up the market, business is booming. After many rounds of raising funds, we bought a paving house in the west of the middle road of Yanshou Street, which is self-produced and self-sold, wholesale and retail. According to the contract for the purchase of houses, it was in the winter of the seventeenth year of Kangxi. After Wang Zhihe created the unique stinky tofu, he gradually explored a set of production technology of stinky tofu through many improvements. The production scale is expanding, the quality is better and the reputation is higher. In the late Qing Dynasty, it was introduced to the court. Legend has it that Empress Dowager Cixi liked to eat it at the end of autumn and the beginning of winter. She also listed it as an imperial meal dish. However, her name was not elegant, and she named it "Qingfang" according to her green and square characteristics.
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