Canned herring is just generally smelly, at most it is from Wang Zhihe. (Wang Zhihe only belongs to stinky tofu in Greater China. For individuals, Wang Zhihe is not smelly, but salty. ) say five flavors first.

First of all, its smell is not as good as that of stinky tofu in Shaoxing, Jiaxing and Ningbo. Not to mention the scum on earth. Don't compare with the stinky tofu in Changsha. The stinky tofu in Changsha really doesn't stink, but its reputation has been fired. Changsha stinky tofu is hot and spicy.

Secondly, the freshness is not as good as that of stinky amaranth stalks, stinky wax gourd, stinky edamame and stinky mandarin fish. After all, it has been preserved for three to six months. The only thing that can win a little bit is salinity. Very salty, very salty. As salty as eating a salted crab that has been marinated for a week or two. Let's talk about the difference between raw and cooked food.