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Stinky tofu
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Stinky tofu (Chinese: 臭豆腐;; pinyin: chòu dòufu) is a form of fermented tofu, which, as the name suggests, has a strong odor. It is a popular snack in East and Southeast Asia, particularly China, Taiwan, Indonesia, and Thailand where it is usually found at night markets or roadside stands, or as a side dish in lunch bars.
Wide regional and individual variations exist in manufacture and preparation. Most typically, it consists of tofu which has been marinated in a brine made from fermented vegetables for as long as several months. The brine can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs.[1] Stinky tofu can be eaten cold, steamed, stewed, or most commonly, fried. It is often accompanied by chili sauce. The color varies from the golden fried Zhejiang-style to the black typical of Hunan-style stinky tofu .[1] In Taiwan, stinky tofu is also served with goose blood in a Sichuan mala soup.
From a distance, the odor of stinky tofu is said to resemble that of rotten food, even by its enthusiasts. In spite of stinky tofu's smell, the flavor is surprisingly mild. Some have compared it to the taste of red cheese. It is said the more it smells, the better it smeels.
Stinky tofu is made and consumed in different ways around China. For example, dried stinky tofu made in Changsha and Shaoxing are both famed but made and tasted with great differences. The most famous shop for stinky tofu in Changsha is made with yellow beans submerged in seasoning. Stinky tofu sold in Tianjin are mostly made in Nanjing style, with light smell.
