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Vegetable-based raw materials and proteins in tofu can create a natural and stable environment for lactic acid bacteria fermentation, providing vegetable lactic acid bacteria for smelly tofu, and helping to improve human immunity.

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It is located in one of the hottest shops in Changsha Taiping Street.

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Smelly tofu is a specialty snack in Changsha, Hunan province. It smells smelly and tastes delicious. Stinky tofu is non-fermented stinky tofu. It looks black and is white inside. Its odour comes from the smelly brine. The energy is much higher than ordinary tofu, can be eaten at any time, there is no seasonal limit. Tofu turns black when marinated in brine, and then deep-fried with sauce, chilli, garlic sauce, and coriander. It tastes a little spicy and crispy.

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The academic source you can search below

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The academic source you can search below

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Lu, Hanchao. “The Tastes of Chairman Mao: The Quotidian as Statecraft in the Great Leap Forward and Its Aftermath.” Modern China, vol. 41, no. 5, 2015, pp. 539–572., www.jstor.org/stable/24575638. Accessed 1 July 2021.

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Do you want to have a try?