Ferment model strong-smelling preserved bean curd is the most authentic strong-smelling preserved bean curd, it is raw material with high grade soya bean, classics bubble beans, grind bittern of oar, filter oar, dip, early days to ferment, later period ferments wait for much talk working procedure to be made, the average time that make needs 2-3 month. Smelly bittern is a kind of of the strong-smelling preserved bean curd that make special material, be fermented by biology and become. The principle that makes strong-smelling preserved bean curd with it is, the meeting such as the bacterium in smelly bittern, mould decomposes the protein in bean curd, make bean curd tissue flabby, send out stink. The strong-smelling preserved bean curd that smelly essence immerses is to use the material such as natrium of vitriolic ferrous, vulcanization, borax to give bean curd chromatically, go up flavour and into. Often eat this to plant " crash strong-smelling preserved bean curd " , produce undesirable effect to hepatic, digestion and neurological metropolis.