--Stinky tofu-winning the whole-hearted admiration of the Australians (a world of Chinese): stinky tofu is typical and pure Chinese food but now it is taking root and shooting up in Australia. This change owes greatly to a Chinese student named Tang Lin studying there. According to the report in China Securities Journal, Tang is an ordinary student of Sydney University and works in a Chinese restaurant part time while studying. One day, a guest from Zhejiang China wanted to have some stinky tofu of Shaoxing. But there was no stinky tofu at that time, so the guest had some complaints. But his complaint gave Tang some idea. So he spent one month to learn the technics of making stinky tofu from an old master in his hometown and furthermore improved some raw materials used in the traditional technics, which helped the stinky tofu pass the examination of Australia Food Bureau successfully. Then he got the Health Certificate License. Thanks to the successful management, now Tang has opened 14 chain shops in Australia, bringing a net profit of up to over USD$100,000 per month. Even Tanglin himself didn’t expect that as a college student he could earn so much money.
Three years ago, if you ask Australian what is “stinky tofu”, 99% of them would shake their heads and say “No”; however, now if you ask Australian the same question, most of them would thumb up and say “OK”.
Within this short period of several years, what changes the attitude of Australian toward stinky tofu? As a matter of fact, it is a young man from Zhejiang studying in Australia who has created this business miracle.
Learn technics from master Walking on the Chinatown of Australia, you can smell the savory stinky tofu in the air coming from the shop named “Chinese Stinky Tofu”. Even on a day of such high temperature, there is no empty seat in the shop decorated in a simple but elegant manner. Moreover, about 6 or 7 customers are waiting in line in front of the counter against the sun-heat, staring directly at the pot for fried stinky tofu. Not only on the Chinatown, you may see such franchiser of “Chinese Stinky Tofu” in many streets of Australia and the boss of them is TangLin, a student from Zhejiang still studying in Australia. Before this, Tanglin, coming from an ordinary family, was studying in Sydney University and usually worked part-time. Tanglin had four different part time jobs in the past and his last part-time job was to serve as a servant in a restaurant run by his fellow townsman of the Chinatown. A few days after he took the job, some guests from Zhejiang went to the restaurant. As long as they took their seat, they asked: “is the stinky tofu of Shaoxing available here in your restaurant?” Tang felt embarrassed and shook his head. The guests felt so disappointed and said: “isn’t this a restaurant of Zhejiang dishes? Then how could it be possible that you don’t even have stinky tofu?” After the guests left, he tentatively talked with his boss: “since we could not buy stinky tofu here in Australia, why don’t we make some to sell here?” But the boss said: “I also had thought of this, but Australia is different from China. Except few Chinese people, those Australians don’t even know what stinky tofu is. They are used to Western-style food and feel scared even at the smell of the strange food like stinky tofu. How could they have it? Stinky tofu would undoubtedly have no market here!
To confirm whether on the earth stinky tofu would have any popularity in Australia, Tanglin made a market survey. Results of the survey shows that less than 2% of Australian people know what stinky tofu is and most of these people are Chinese. But Tanglin was unwilling to give up and he believed that Chinese stinky tofu would be popular in the Australian market!
So he tried to look into the methods of making stinky tofu from his homeland. But he knew that this was far from enough and he must learn from a master for the technics. As the round-trip air ticket is too expensive, he had not been home for two years. But this time Tanglin made up his mind and decided to go back home.
Starting business in Australia After learning from a master for the technics for one month, Tanglin returned to Australia. Following the master, he got a stove, a pot and rent a basement near his school. Although the tools are simple, he quickly made bittern up to standard. However, when Tanglin set up the simple stove and was about to open his business near the school, the police confiscated his tools and warned him of huge fines if he continued to sell stinky tofu like this. Actually, it was because Australians could by no means tolerate the smell of the stinky tofu and complained to the police against him.! Is it really necessary to give up selling stinky tofu? Tanglin was in trouble and he thought of the restaurant run by his fellow townsman in Chinatown. If he produces the stinky tofu and sell it in the restaurant, then he could avoid the fine by the police. On the following day, he went to the boss and proposed his own idea. At the beginning the boss didn’t agree anyhow. But finally as Tanglin persistently asked, the boss had no choice and had to say: “it is ok to sell it in my restaurant, but first of all you have to provide a relevant report of health examination qualification of the stinky tofu”.” To Tang’s great surprise, the stinky tofu he made in strict accordance with the production technics failed to pass the examination of the Australian Food Health Examination Bureau as the colon bacillus fail to conform to the standard. In the end he analyzed the production procedures and found out that it was the problem of the fermented soy beans. He bought some germfree high protein fermented soy beans from a farm at a high price and despite of the pain on his hands, he stayed up for almost two days and nights. This time he finally succeeded in producing stinky tofu of standard quality. Report of the food examination bureau indicates that all indexes are standard and the content of high protein is very high.
The stinky tofu was placed in the restaurant but only one share was sold in a week. Tanglin felt that if he wanted to open the Australian market he had to open the market of the Chinese. To open the market of the Chinese there, he had to start from the students studying there. So Tanglin contacted some Sodalities of Chinese students studying in some universities of Sydney and took some stinky tofu in person for the students to taste for free. In that month, the restaurant sold more than 80 shares of the stinky tofu!
But still the number of the Chinese students there is so limited and the target market of Tanglin aims at more Chinese people there and the whole Australians. After consultation with the boss, Tanglin decided to open a party of “tasting Chinese stinky tofu and feeling the strong emotions for the homeland” on the weekend and took stinky tofu as the “last and best dish”. On that day, when the dish of stinky tofu was served, many of the participants were astonished and some of them were in a melting mood. In the end it became a party of tasting and commenting the stinky tofu. Opening franchisers At this time, another brilliant idea already occurred to Tanglin. To grant the stinky tofu more brand effect, Tanglin discussed with the boss and opened a franchiser of “Chinese Stinky Tofu”. To his great surprise, this had almost caused a great sensation in the whole Chinatown. “It is indeed somewhat expensive to cost 5 Yuan to buy just 6 small pieces of stinky tofu, but comparing to the business of small booths at home, the masses would believe that stinky tofu in the franchiser would taste fresher and cleaner and I am sure that people would feel it worthwhile.”On the first day when he opened his business, many customers waited in a long queue. Of course they are mostly local Chinese, and only some Australians heard about the introduction to the stinky tofu and came to join in the surprising fun.
Tanglin is aware that to succeed in this business, it is necessary to make the Australians accept and recognize the stinky tofu. Through many times of experiments, Tanglin found that: first frying the stinky tofu in oil till it turn golden, then wrap it with lotus leaf and put it under the beefsteak to fry, then the fragrance of the stinky tofu and the lotus leaf would melt into the beefsteak, which smells much more savory and fragrant than the original Australian beefsteak. Tanglin named it “Chinese beefsteak”. As soon as this “Chinese beefsteak” appeared in the market, it immediately aroused the interest of the Australians who are always fond of fashionable food. Besides eating in the shop, Tang also provides package services and orders a exquisite and customized package for the stinky beancurd so that the customers can conveniently bring it alone. It is also very popular and generous enough to present to friends or relatives as gifts. The business of Tanglin’s franchisers is becoming more and more prosperous. This unique beancurd which “smalls” stinky while “tastes” savory has let many Australians thumb up saying: “Inimitable! Inimitable!” Thanks to the successful operation and management, by December 2006, Tanglin had opened 14 franchisers in Australia earning a net profit of up to USD$100,000 per month. Even Tangling didn’t expect in the beginning that a college student could earn so much money.
“FAR AND WIDE KNOWN” stinky tofu: most well-known, earliest alliance, best technics, most students, widest popularization, highest services to make the best fried stinky tofu corporation for you to join in around the world.Believe it or not！Click on the major sites such as Baidu search hundreds of media publicity Shaoxing notorious stinky tofu Franchise Promotion of the reported link:
Headquarters for franchisers of 60-year long fried “FAR AND WIDE KNOWN” stinky tofu: No. 2372 on South Waihuan Road
(No.52 on Shungeng Avenue)of Baiguan Street, Shangyu City of Shaoxing, Zhejiang China
(No.66 of Duoyuan Century Business Center)
China Stinky Tofu Net World Stinky Tofu Alliance Net
Owner of stinky tofu production property rights: China Baiweixian Food Co., Ltd.
--Stinky tofu-winning the whole-hearted admiration of the Australians (a world of Chinese): stinky tofu is typical and pure Chinese food but now it is taking root and shooting up in Australia. This change owes greatly to a Chinese student named Tang Lin studying there. According to the report in China Securities Journal, Tang is an ordinary student of Sydney University and works in a Chinese restaurant part time while studying. One day, a guest from Zhejiang China wanted to have some stinky tofu of Shaoxing. But there was no stinky tofu at that time, so the guest had some complaints. But his complaint gave Tang some idea. So he spent one month to learn the technics of making stinky tofu from an old master in his hometown and furthermore improved some raw materials used in the traditional technics, which helped the stinky tofu pass the examination of Australia Food Bureau successfully. Then he got the Health Certificate License. Thanks to the successful management, now Tang has opened 14 chain shops in Australia, bringing a net profit of up to over USD$100,000 per month. Even Tanglin himself didn’t expect that as a college student he could earn so much money.
