Chou doufu - Stinky Tofu

A strong-smelling type of fermented tofu found in China is called Chou doufu. Rather than being served in restaurants, it is typically served as a side dish at lunch bars or as a snack at night markets or roadside kiosks.

Making a brine with fermented milk, vegetables, and meat along with dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs is the conventional process for making smelly tofu. It may take several months for the brine to ferment. Today's companies frequently mass-produce Chou doufu using faster processes. Fresh tofu is marinated in prepared brine for just one or two days. Rather than allowing the marinated tofu to ferment fully, the technique merely gives it more flavor.

Despite its strong odor, the taste of Chou doufu is surprisingly delicious. It boasts a complex and savory flavor that is both umami-rich and slightly tangy. Therefore, Chou doufu has appeared in the list of the most popular street foods in China. It can be enjoyed on its own or paired with spicy chili sauce, pickled vegetables, or even in a bowl of rice noodle soup.

For those willing to take a culinary risk, trying Chou doufu is an experience that immerses you in a truly authentic Chinese food culture. Just be prepared for the strong smell that will undoubtedly capture your senses, but trust the locals when they say the taste is definitely worth it.