From what i know ancient method is just using a bowl to cover
that piece of toufu for 5 - 8 days under enough warmth and humidity
, the tofu will fement and give out a stink smell. I think leave
the longer , the more it stinks ?
If you want those modern standard , i dont know what kind of
chemical they use to boost the effect. Not very sure if sprinkle
ammonia powder on tofu , is it edible anot