Made from select raw soybeans from Hubei and deep-fried at 170 degrees with rapeseed oil until the outside is crisp and the inside is tender. Using brine from 1985, select winter bamboo shoots, mushrooms, star anise, cinnamon, Liuyang tempeh, and other 28 kinds of Chinese medicinal materials and seasonings are naturally fermented, until this stinky tofu becomes tender, sour, delicious, and fragrant.

Ingredients: soybean, drinking water, vegetable oil, garlic, ginger, cumin, salt, chili powder, white sugar, food additives

Wenheyou Stinky Tofu Garlic Flavor