The fact that his face turned red from the spiciness is definitely related to the fact that this person is white, and has nothing to do with stinky tofu.
This level of spiciness is nothing to him; he doesn't find it spicy at all.
If the owner hadn't forgotten to bring chili oil, he could have added two more spoonfuls.
"This is amazing! I never expected it to taste like this!"
Upon hearing Gao Xianyu's words, the foreign man immediately praised him excitedly.
He gave Lin Zhou a thumbs up, then forked a piece of stinky tofu and put it in his mouth.
Foreigners are also very skilled at using this kind of fork.
Don't worry about not being able to eat it.
There's a big difference between authentic and illegitimate stinky tofu, a traditional snack.
To reduce costs, some businesses simply use high-tech solutions.
Some stinky tofu looks black, but it doesn't smell bad enough, and when it's fried, it's dry and doesn't have the crispy outside and tender inside texture. It also lacks the aroma of tofu and the umami flavor of the braising liquid.
Lin Zhou's stinky tofu uses only the best ingredients in its brine.
The natural umami flavor of the ingredients turns into a foul smell during fermentation, but they still retain a umami flavor when eaten.
The umami flavor transforms into aroma after being deep-fried.
Fresh tofu is soaked in brine and then deep-fried.
Paired with a sauce that's delicious even when dipped in shoe soles, the taste is amazing with just one bite.
The delicious taste on the tip of your tongue doesn't lie. If it weren't for the stench you could smell, foreign men would think they were eating something else entirely.
This is a dish where the taste and smell are completely separated!
...
(P.S.: Sorry, I've been sick these past two days and haven't been able to update for two days. I'm really sorry! ?﹏?)
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