gourmet restaurant

Chapter 206 Stinky Tofu

After a long time, these stall owners still haven't dispersed.

The steward was having a headache. He mixed the mud for a long time, but the stall owners still refused to budge.The condition is very simple, either they go or Jiang Yang goes!
The person who caused this result was the stall owner surnamed Wu!It was the countless times he talked among them that made the steward fail to have a successful relationship with Mui.

If the steward had a choice, he would definitely choose Jiang Yang to stay.The reason is simple, a well-known booth can bring more fame and more traffic.

There are many invisible benefits that can be brought to the pedestrian street, so from the heart, the manager is more inclined to Jiangyang.

However, if Jiang Yang is allowed to stay, there will be a very serious problem, that is, the hearts of these street vendors will be scattered.

Unlike storefronts, street vendors are very flexible.

There is another very important reason, that is, Jiang Yang only rents for one month, who knows if he will continue to rent after one month.

If this were not the case, I am afraid that the steward would have left Jiang Yang behind at the risk of all these people leaving.

In the final analysis, Jiang Yang's value is not enough, otherwise he can force the steward with a few vendors?It's just a dream.

"Okay, okay, you go back first, and I will tell Jiang Yang. You just go back and wait for the follow-up result." The steward waved his hand and said impatiently.

"No! Either he or we will leave today!" said the stall owner surnamed Wu.

The steward's eyes were fixed, a flash of anger flashed, and he said in a deep voice, "Don't give shame to me!"

The stall owner surnamed Wu immediately shut up. He knew that the steward's tolerance had reached its limit. If he continued to provoke, there would be no good fruit to eat.

He wanted to deal with Jiang Yang, but he didn't want to put himself in it, after all, he needed a home.

The steward waved his hand, and a group of vendors walked out.

Outside the door, a younger stall owner asked, "Angkor, we should have succeeded, right?"

"Well, no matter what, they will definitely give us an explanation." The stall owner surnamed Wu nodded.

"Really? That's good!" The younger stall owner heaved a sigh of relief, with a smile on his face.

The business of that family has been really good these two days, it's not bad to be able to drive him away... not bad!

This is the bad nature of human beings, jealousy, and dislike of others.

……

Jiang Yang didn't know about these things, and he didn't rush to deal with them after purchasing the ingredients.

In two days, he adapted himself to this temporary job.He was going to use the noon time to find delicious food.

After all, his purpose is to find delicious food, not to make money.Otherwise, he could stay in Rongcheng and not come out, so as not to make such a fuss.

Tian Yan learned that Jiang Yang was going to find delicious food, but he didn't propose to follow.She is not idle all day long, she also has to do some things of her own.

In this way, the two agreed to meet at three o'clock in the afternoon, and then separated.

Jiang Yang didn't care where Tian Yan went. In fact, he wasn't interested.

In Xingcheng, Hunan Province, the most famous snack is stinky tofu!

According to legend, in the eighth year of Emperor Kangxi of the Qing Dynasty, Wang Zhihe, who came to Beijing to catch the exam, failed in the Jinbang.Helpless, he had to temporarily make a living in Beijing.Wang Zhihe’s family was originally not wealthy, and his father opened a tofu shop in his hometown. Wang Zhihe learned how to make tofu when he was young, so he rented a few rooms near the AH clubhouse, bought some simple utensils, and grinded them a few times a day. Tofu with liters of beans is sold along the street.It's summer, and sometimes the leftover tofu becomes moldy and can't be eaten, but I don't want to throw it away.He thought hard about the countermeasures, cut the tofu into small pieces, dried them for a while, found a small vat, and salted them.

The autumn wind was brisk, and Wang Zhihe wanted to return to his old business, making tofu for sale.I suddenly thought of the jar of pickled tofu, and hurriedly opened the jar lid, and a foul smell came out. I took it out and saw that the tofu was blue-gray. When I tried it with my mouth, I felt that there was a strong aroma in addition to the smell. Although it is not a delicacy, it is also intriguing, and it is praised by neighbors for tasting.

Wang Zhihe failed in many trials, so he had to abandon his studies and start a business, and processed stinky tofu according to the method he tried in the past.The price of this product is low, it can be served with meals, and it is suitable for working people with low income. Therefore, the market gradually opened up, and the business is booming day by day.After raising funds, a paving house was purchased in the west of the middle road of Yanshou Street.According to the contract for purchasing the house, it was the winter of the 17th year of Kangxi.After Wang Zhihe created the unique stinky tofu, after many improvements, he gradually explored a set of stinky tofu production technology. The production scale is constantly 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 also liked to eat it at the end of autumn and early winter, and listed it as an imperial dish, but she thought its name was indecent, so she named it "Qingfang" according to its blue and square characteristics.

Nowadays, soy products such as 'Wangzhihe' brand fermented bean curd and stinky tofu can also be seen in the market.

There are stinky tofu in many places in China. Due to the regional differences and eating habits of all parties, the stinky tofu in different places is not the same.

Due to different cooking and production methods, the taste of stinky tofu is also very different.

Star City calls stinky tofu as stinky dried tofu. This is what the locals call it, but they are actually the same thing.

Tofu is fermented until it turns green on the surface and emits a smell similar to stinky drains.

There are many factors that affect the flavor of stinky tofu. The quality of soybeans, fermentation time, and production techniques can all affect the taste of stinky tofu.

The method of cooking stinky tofu here in Xingcheng is to fry it with iron plate oil. The surface of the stinky tofu is light yellow, exuding a stinky and fragrant taste.

Sprinkle some special chili water, and a spicy and slightly smelly smell hits the nostrils.

Unlike fried stinky tofu, there is no void inside the sizzling tofu fried on a sizzling plate.

One bite, the chili water poured on top exudes a spicy taste, coupled with the aroma of stinky tofu.Coupled with the taste of stinky tofu, which is charred on the outside and tender on the inside, it is simply irresistible.

Jiang Yang searched for it for a long time. Snacks like stinky tofu can be seen everywhere in Star City.It's just that each one has a different taste.

Since Jiang Yang was looking for it, he had to look for something delicious.Jiang Yang skipped some ordinary ones.

Relying on his extraordinary sense of smell, Jiang Yang has a lot of experience in finding delicious food.

Going back for about 200 meters, Jiangyang smelled a very unique fragrance. Of course, the unique smell indicates that this is a stinky tofu!

The location is a bit remote, if you are not familiar with it, I am afraid that the locals will not be able to find it.

Jiang Yang walked over in search of taste. This is a very old-looking storefront.There are many people, all lined up.

Jiang Yang listened carefully and found that many people were locals.

The store was not doing it fast, and the customers didn't rush, they just chatted and waited.

Soon, it was Jiang Yang's turn and ordered a stinky tofu.

(End of this chapter)