臭到極致就是香

臭到極致就是香

臭豆腐的風味密碼

一顆小小的黃豆，可以磨成香濃豆漿、做成甜品豆花，還可以經過時間發酵，化作光聽名字就想捏起鼻子的臭豆腐。這一塊塊可媲美blue cheese的臭豆腐，不僅CNN、BBC等國際媒體報導，還多次入選米其林必比登，甚至吸引日本發酵學教授逐臭而來，更是許多外國友人一吃就愛上的味道，它是來台旅遊絕對不能錯過的美食。

Malodorous but Delicious —

The Secrets Behind Stinky Tofu

“Stinky tofu,” known in Chinese as chou doufu, is compared by some to blue cheese. It has been reported on by international media like the BBC and CNN, and a number of eateries that offer it have earned Michelin Bib Gourmand recommendations. It has even attracted a Japanese expert in fermentation to come to Taiwan. It is a dish that travelers to Taiwan should not miss out on.

1. 她推出炒、滷、炸、煮各式臭豆腐的烹調料理，還會因著手邊食材，即興推出隱藏菜單，像是臭豆腐砂鍋魚頭等口味特殊的佳餚，吸引許多老饕上門。
   She has even offered secret menu items on an ad-hoc basis including uniquely flavored delicacies, such as braised fish head casserole with stinky tofu, that keep gourmands coming back again and again.

• ad-hoc 特別的，專門的  
  The committee formed an ad-hoc task force that, through creativity and swift collaboration, devised an innovative solution to the unexpected crisis.

1. 但廠商提供的豆腐品質不穩，讓他難以掌握口感的一致。為了追求穩定品質，他做出一個在常人眼裡近乎瘋狂的決定──自己從零開始學做生豆腐。
   But the quality of the bean curd supplied by the vendors was uneven, making it hard for him to make a product with a uniform texture. In pursuit of consistent quality, he made a choice which might look crazy to most people—he decided to learn from scratch how to make fresh tofu himself.

• from scratch   從頭開始、從零開始、白手起家
  With patience and passion, the artist created a breathtaking masterpiece from scratch, turning a blank canvas into a vivid celebration of color and life.

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