How Does Chongqing Tofu Get Its Black Color?

Changsha "stinky"tofu smells bad but tastes amazing, is a must-try snack in China.it's considered an absolute culinary delight and one of the famous specialties in Changsha. Many people wonder why stinky tofu found elsewhere is golden yellow, while that from Changsha appears so special, being black? Actually, the brine for Changsha stinky tofu

is made with miso, pure alkali, green vitriol,mushrooms, and winter bamboo shoots, salt and other ingredients.After boiling black soybean miso, adding mushrooms, winter bamboo shoots, rice wine, and other seasonings, it is left to soak for about 15 days. Due to the presence of black soybean miso, the tofu turns black during soaking; this can be considered a healthy black color. Some vendors add ferrous sulfate to make the tofu black.(Please adopt) Bring the fermented black beans to a boil, cool them down, and add shiitake mushrooms, winter bamboo shoots, white wine, and other seasonings for pickling. Because the tofu turns black due to the presence of fermented black beans during the pickling process, this is considered a healthy black color. Some merchants may add ferrous sulfate to achieve a darker color.(Please adopt)