Hunan specialty, Old Changsha Stinky Tofu. Soybeans are selected from Hubei, a province of thousands of lakes. The moisture content should not exceed 13%, the protein content should reach 44%, and non GMO soybeans are required. The brine should be mixed with 12 pure plants, including Liuyang fermented soya bean, Huaihua winter bamboo shoots, and Hunan dried radish. After 8 hours of boiling, it can be sealed for more than 365 days before being put into use. The oldest Stinky tofu brine has a history of more than 40 years. It smells smelly, tastes delicious, crisp outside and tender inside, and is very delicious.