Ingredients: mushrooms, spring bamboo shoots, button mushrooms, leek stems, dried white tofu

Production: homemade stinky brine. Put mushroom, spring bamboo, mushroom head and leek stalks into cool brine for 60 days for natural fermentation. Cut the white tofu into squares and line them up. Pour the homemade stinky brine into the container of the tofu, and stay for 24 hours.

Efficacy: stinky tofu is rich in plant lactic acid bacteria and effectively helps regulate intestinal tract and strengthens spleen and stomach.