Stinky tofu is "smelly" because protein contained in tofu is decomposed by protease during deep fermentation and post-fermentation, and sulfur-containing amino acids contained in tofu are fully hydrolyzed to produce a compound called hydrogen sulfide (H2S), which has a pungent smell. Protein decomposes to produce amino acids, which are delicious, so they are "delicious".

Stinky tofu smells bad and tastes good. Some people stay at a respectful distance from others, while others regard it as a hobby. In fact, stinky tofu belongs to fermented bean products, which not only produces certain corrupt substances, but also is easily contaminated by bacteria. From the health point of view, it is better to eat less.

Studies have proved that bean products will produce amine substances such as methylamine, putrescine, tryptamine and hydrogen sulfide during fermentation. They have a special smell, which is very volatile. Eating more is not good for your health. In addition, the reaction of amines with nitrite for a long time may produce nitrosamines, a strong carcinogen.

Stinky tofu is small, but the production process is complicated, and it has to go through several processes such as frying, adding brine and fermentation. In the whole production process, the requirements are carried out under natural conditions, and the requirements for temperature and humidity are very high. Once it is not well controlled, it is easy to be polluted by harmful bacteria, which will lead to gastrointestinal diseases and even a large number of botulism, resulting in a toxic substance-botulinum toxin. This is a highly toxic neurotoxin, and all the reported stinky tofu poisoning incidents in recent years are caused by this toxin.

If it is really difficult to quit stinky tofu, I suggest you eat more fresh vegetables and fruits. They contain vitamin C, which can block the formation of nitrosamines.