Stinky tofu, made by soaking fresh tofu in a brine of fermented milk, meat or vegetables (recipes vary and are somewhat secretive) is something of a national obsession in Taiwan. Known affectionately as the blue cheese of tofu, stinky tofu can be served barbecued, stewed, braised, steamed or deep fried.
One of the best places to try this often misunderstood delicacy is on the Shenkeng Laojie (Shenkeng Old Street) in the town of Shenkeng, just a few kilometres east of Taipei. The Taiwanese have been identifying this narrow street (and its dozens of shops and stalls) with stinky tofu for many years.
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soakng (a.)(adv.)(n.) 浸透的, 浸濕的 brine (n.)(v.) 鹵水, 浸鹵水 fermented (v.) 發酵 stewed (a) 燉的 braised (a) 燉的 stewed 和 braised 有什麼不同呢? 大致上來說: Stewing: 肉切較小塊, 整個浸到液體 Braising: 肉塊較大, 只有部分浸到液體 附上2篇討論stewing 和braising 文章 http://www.thekitchn.com/the-difference-between-braisin-71988 http://www.differencebetween.com/difference-between-braising-and-vs-stewing/ Shenkeng Laojie 深坑老街 |
Many thanks for readng
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