Stinky tofu

Stinky tofu is a Chinese fermented tofu renowned for its strong odor. It is commonly found at night markets, roadside stands, and lunch bars, where it is enjoyed as a popular snack. The secret to its pungent smell lies in its unique fermentation process, which involves immersing the tofu in a brine made from fermented milk, vegetables, meat, and various herbs. Today, modern factories employ quicker methods to produce stinky tofu on a larger scale.

There are many ways to enjoy stinky tofu: it can be consumed cold, steamed, stewed, or deep-fried, and it is often paired with chili sauce or soy sauce. The smell of stinky tofu is frequently compared to rotten garbage or blue cheese, but enthusiasts claim that the stronger the smell, the better the taste.

Legend has it that stinky tofu was invented by Wang Zhihe during the Qing dynasty. Scientists have identified various volatile compounds responsible for stinky tofu's distinct aroma and flavor. This beloved street food is popular in places like Hong Kong, Mainland China, Taiwan, and even the United States, with each region introducing its own variation in preparation and serving style.

In Mainland China, stinky tofu preparations vary from region to region. For instance, Changsha’s version is known for its spicy kick, while in Nanjing’s Gaochun district, the tofu is fermented in a brine made from rotten pickles. Sichuan’s take on stinky tofu features a bold, spicy flavor with Sichuan peppercorns. In Taiwan, stinky tofu is a staple at night markets, served in diverse ways including fried, steamed, stewed, or even barbecued.