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| '''Stinky tofu''' |
'''Stinky tofu''' or '''Chou doufu''' ({{zh-cp|c=臭豆腐|p=chòudòufu}}), is a form of fermented ], which, as the name suggests, has a strong odour. | ||
| Stinky tofu is usually fermented for 6 months in a brine of vegetables and shrimp before being cut into small, bite-sized pieces. The tofu can be steamed as well as eaten cold. The pieces of tofu are also quite often deep fried and served with side-dish of pickled cabbage. | Stinky tofu is usually fermented for 6 months in a brine of vegetables and shrimp before being cut into small, bite-sized pieces. The tofu can be steamed as well as eaten cold. The pieces of tofu are also quite often deep fried and served with side-dish of pickled cabbage. | ||
Revision as of 13:44, 3 April 2005
Stinky tofu or Chou doufu (Chinese: 臭豆腐; pinyin: chòudòufu), is a form of fermented tofu, which, as the name suggests, has a strong odour.
Stinky tofu is usually fermented for 6 months in a brine of vegetables and shrimp before being cut into small, bite-sized pieces. The tofu can be steamed as well as eaten cold. The pieces of tofu are also quite often deep fried and served with side-dish of pickled cabbage.
Stinky tofu is a popular snack in East Asia and particularly China, 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.
From a distance, the odor of stinky tofu is said to resemble that of sewage, even by its enthusiasts, although the flavor when eaten is surprisingly mild, and many who first eat stinky tofu out of curiosity and bravado come to enjoy it for flavor.
Stinky tofu is said to have been a favorite food of Mao Zedong.
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