Tofu, interesting name "Trinidad fragrance" is Chaohu folk a "brand" dishes. Marinated with mustard spring, after a summer of high-temperature fermentation, corruption is decomposed into a dark green "Lancai." Use "Lancai" Water Steamed tofu and hence the name. This dish looks unsightly, smelly odor and there, but the soup with water, eat up more delicious, commonly known as "rice." Many children in the field of Chaohu, often recalled his hometown, hoping to taste home "stinky." This year's "Under Mishina" and "Abduction pot food", has become the "top grade food", "gallery Jane" was. This dish farm mostly kiln pot for container, using fumigation system (home cooking pot steamed, cooked with rice and Choi Heung, firewood, provincial fire, save time, is one of the methods commonly used in the processing of the lake people ). Features of "foul smell, and taste sweet", salty taste, tender tofu and reflexes. The 1950s, LI generals returned home on several occasions to enjoy this dish. 

Production points: 
    Soft tofu with a knife tied two centimeter cubes, set the kiln pot, blended with "rotten pickles" water, add salt, MSG soak two hours, when the steamer, Drizzle raw rapeseed oil, green, red peppers films, big spicy paste (or dry pepper segment), ginger or garlic rice, and steam for about half an hour, until the tofu from "Cellular" can, sprinkle with chopped green onion and serve time when float. 
    When making this dish, tofu to tender, soaking time not too short, otherwise difficult tasty, when steaming fire to Wang, steamed tofu is necessary to play the "eye." Join raw rapeseed oil into the characteristics of the formation of the primary means of other lipids can not be replaced. Production, also adding rice shrimp, minced meat and other raw materials, in order to increase the flavor.