Question

用英文介绍臭豆腐？

Answer 1

Stinky tofu is one of the traditional snacks in China, which has the characteristics of "smelly smell and delicious taste". There are considerable differences in production methods and eating methods in different places, including different types in the north and the south, and stinky tofu is also called stinky dried fruit in the south. 

Although its name is tacky, it is ugly outside and beautiful inside, and has a long history. It is a unique Chinese traditional snack, which is ancient and traditional and makes people want to stop. The materials are soybean, douchi, sodium carbonate, etc.

臭豆腐是中国传统特色小吃之一，具有“闻起来臭、吃起来香”的特点。在各地的制作方式、食用方法均有相当大的差异，有北方和南方的不同类型，臭豆腐在南方又称臭干子。其名虽俗气、却外陋内秀、平中见奇、源远流长，是一种极具特色的中华传统小吃，古老而传统，令人欲罢不能。制作材料有大豆、豆豉、碳酸钠等。

臭豆腐产品特点

色焦黄，外焦里嫩，鲜而香辣。

小知识：湖南长沙臭豆腐的卤水配料，系采用豆豉、纯碱、青矾（青矾尽量别用，这是商家为了提高发酵的效率才用的）、香菇、冬笋、盐等共同煮制成。

用黑豆豉煮沸，冷却后加香菇、冬笋、白酒等佐料，浸泡15天左右即可。

这时，把若干块水豆腐用纱布包好，放入缸内底料中浸泡10天，至水豆腐里外均呈浅绿色时，取出弃之不用，再取新鲜水豆腐包好泡入底料中，每隔10天一换，用此方法一直泡至立夏时，底料便会生出一股浓郁的臭香。随之加入2%的青矾，这制作臭豆腐的底料才算制成了。 据行家介绍，长沙街头现炸现卖的都不是正宗臭豆腐，火宫殿和蓉园宾馆才是臭豆腐真正的"籍贯"所在地。

Answer 2

Stinky tofu, a traditional snack with Chinese characteristics, has quite different ways of making and eating in different places, with different types in the north and south. Stinky tofu is also called Stinky Dried Bean in the south. Although its name is tacky, it has a humble appearance and a long history. It is a very characteristic traditional Chinese snack. It is old and traditional, which makes one cannot stop. The production materials include soybean, lobster sauce, soda ash, etc. There are regional differences in the way of making and eating in China and other parts of the world, and their tastes are also very different, but they have the characteristics of "smelling smelly and eating fragrant". The dried stinky tofu in Nanjing and Changsha is quite famous, as are the stinky tofu in Taiwan, Zhejiang, Shanghai, Beijing, Wuhan and Yulin. Most of the streets in Tianjin are made of Nanjing stinky tofu, which is fried into golden yellow with gray bean curd pieces and has a very weak odor. Most of the stinky tofu on the streets of Wuhan is branded as "Changsha stinky tofu", but it is made in different ways. It is fried with oil and poured on iron plates. It is not empty and is light yellow.

Answer 3

臭豆腐与酱汁

Stinky tofu (Chinese: 臭豆腐; pinyin: chòudòufu) is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants.

Unlike cheese, stinky tofu fermentation does not have a fixed formula for starter bacteria; wide regional and individual variations exist in manufacturing and preparation.

The traditional method of producing stinky tofu is to prepare a brine made from fermented milk, vegetables, and meat; the brine can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs. The brine fermentation can take as long as several months.

Modern factories often use quicker methods to mass-produce stinky tofu. Fresh tofu is marinated in prepared brine for only a day or two, especially for fried or boiled cooking purposes. The process only adds odor to the marinated tofu instead of letting it ferment completely.