If you are in Beijing, you might want to check out how 甜麵醬 (sweet bean paste) is made. I believe it is also fermented in a room on racks full of white moldy hair). But maybe I mistaken for another sauce.
@@veganinchina 腐乳is made from fermented tofu. I looked up traditional way of making 甜麵醬, it is indeed made from flour dough, steamed and wrapped in a special type of leaves and let it ferment. In about 3 months it will magically turn into sweet liquid (without adding any sugar). But there is an easier and almost instant way by just mixing flour, water, spices and sugar. I think 王致和is the best known brand that makes traditional 甜麵醬。
Thanks for sharing your findings! I was thinking of the type of 腐乳 called 霉腐乳。It grows the hairs, and then they toss it in chilli and other spices which burns off the mould hairs. It's very cool to watch being made, recommend!
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
I never thought I'd say this, but I'd love some hairy tofu! It sounds really yum.
Crazy name, crazy delicious!
stinky tifu is amazing!!! you are the goddess!
It's my favourite!
@@veganinchina yet so many westerners view stinky tofu experience like a baptism of fire :(😈
I'm the biggest chou doufu fan. Love the taste, the texture and also the soup it comes with when you get the street food version. ❤
Yes! That's the Changsha kind. I think I prefer that too actually!
Love it Alex! You make the unappetizing name look and sound totally delicious.
It is an intimidating name, but don't let it fool you!
she is the sexiest vegan alive!
great content!
Thank you!
這毛豆腐 太棒 了 可惜台灣 吃不到😂
If you are in Beijing, you might want to check out how 甜麵醬 (sweet bean paste) is made. I believe it is also fermented in a room on racks full of white moldy hair). But maybe I mistaken for another sauce.
Hm, I wonder if you're referring to 腐乳 fermented bean curd? It would surprise me if 甜面酱 is made in the same way, but I'll look into it :)
@@veganinchina 腐乳is made from fermented tofu. I looked up traditional way of making 甜麵醬, it is indeed made from flour dough, steamed and wrapped in a special type of leaves and let it ferment. In about 3 months it will magically turn into sweet liquid (without adding any sugar). But there is an easier and almost instant way by just mixing flour, water, spices and sugar. I think 王致和is the best known brand that makes traditional 甜麵醬。
Thanks for sharing your findings! I was thinking of the type of 腐乳 called 霉腐乳。It grows the hairs, and then they toss it in chilli and other spices which burns off the mould hairs. It's very cool to watch being made, recommend!
人漂亮，美食也漂亮，拍摄的画面色彩也漂亮
谢谢！
I love smelly tofu! It’s so surprising flavor wise.
Coming from France, it doesn't surprise me that you share my love of smelly foods :P
This restaurant is perfect for muscle-building vegans
For sure! Love all that plant-based protein!
You can eat gluten free
I actually think GF is harder than vegan in China because of condiments like soy sauce and black vinegar being so essential to the cuisine!
fermented milk = cheese..... fermented beans = stinky tofu.... if you can do blue cheese, you can do stinky tofu...
Interesting take! I've eaten and enjoyed both, but I'd still say "same-same, but different"
@@veganinchina or course they're different, ones dairy ones plant...
@@fatdoi003 there's also that vegan blue cheese that caused quite the scandal at the Good Food Awards ;)
👍🙏🙏👍