Stinky tofu (Chou doufu)

Chòu dòufu or stinky tofu is a fermented variety of the popular Chinese soy product. The fermentation process is highly variable, but it typically includes brine in which tofu is left to sit for up to one week.

The brine usually consists of fermented milk, vegetables, and meat, which create an incredibly distinctive smell, often described as being particularly unpleasant. The most famous legend says that this famous snack was created by Wang Zhi-He, who accidentally invented it when he left cubed tofu sit in an earthen jar in the sun.

When he discovered that despite the awful smell the tofu tasted great, he started producing and selling this unusual treat. Later on, the recipe has evolved and numerous options for tofu fermentation have been created. Stinky tofu can be consumed plain, barbecued on bamboo sticks, fried, or boiled in soups.

It is often served alongside cabbage, bamboo sprouts, chili sauce, soy-based sauces, and other fermented vegetables. Other than China, varieties of stinky tofu are especially beloved in Taiwan and Hong Kong, and it can commonly be found in the night markets across the country.