Stinky tofu can be eaten cold, steamed, stewed, or, most commonly, deep-fried, and it is often accompanied by chili sauce or soy sauce. The color varies from the golden, fried Zhejiang-style to the black, typical of Hunan-style stinky tofu. [1]

Changsha stinky tofu or stinky dry food [1] (simplified Chinese: 长沙臭豆腐; traditional Chinese: 長沙臭豆腐; lit. 'Changsha smelly bean curd'), known in Chinese as Changsha chou doufu, also translated as Changsha-style stinky tofu, [2] is a traditional snack in Changsha, Hunan, [3] which belongs to Hunan cuisine. [4]

Jan 28, 2012 · For 4 or 5 yuan, you get a couple of chunks of stinky tofu topped with some pickled vegetables and some cilantro. This being Hunan Province, there is some spicy stuff thrown in as well. The tofu is soft and warm, with a taste like a fine cheese.

Jan 4, 2025 · Changsha, the capital of China’s Hunan Province, is distinct for its unique delicacy – tofu that, quite literally, stinks. Every city or place has its own unique dish or snack. In Pateros, for example, “balut” reigns supreme, even if it could be scary …

May 10, 2024 · Changsha stinky tofu dates back to the Qing Dynasty (1644 to 1911) when a woman began frying discarded tofu in oil and stumbled upon a dish that would become a pillar of Hunan’s thriving...

Apr 29, 2024 · If every city has its unique taste, the one that defines Changsha, the capital of central China's Hunan province, is stinky tofu. Using the allure of the confounding food, Lu Lucheng, CEO of Hey Hey Black, transformed his business from a street stall in 2009 into a food chain with more than 1,800 stores nationwide.

Oct 20, 2019 · Inside the red walls of Changsha's Fiery Palace in central China's Hunan Province is one of the unique dishes I've ever tasted or seen made – stinky tofu.

May 8, 2024 · Changsha stinky tofu dates back to the Qing Dynasty (1644-1911) when a woman began frying discarded tofu in tea oil and stumbled upon a dish that would become a pillar of Hunan's thriving street food culture. The black tofu cubes with a funky odor possess unique qualities for seasoned local chefs.

Put oil in the pot, heat it to about 160°-180°, add stinky tofu, turn over during frying, frying until both sides are bubbling and crispy, and the pot will be ready.

Changsha stinky tofu is a special traditional snack in Hunan Province, famous for its fermented odor and unique taste. Its production method is simple, the tofu is cut into small pieces, soaked in special smelly water, after a certain period of fermentation, you can eat.