Stinky Tofu (Chou Doufu)

Stinky Tofu is a staple of every Taiwanese street meal. An obvious stand selling them may be identified just by scent. Believe it or not, this meal tastes better than you may imagine, so don't allow the disagreeable scent to deter you. It tastes mild, but in case you're curious about the texture, think of it as old soft cheese.

The fermentation process for Stinky Tofu varies widely, but it typically includes brine that allows the tofu to ferment for up to a week. Brine typically includes fermented milk, vegetables, and meat, creating an extremely distinctive odor, often described as particularly unpleasant. The foul-smelling tofu changes once it's deep-fried until the outside is crispy and golden brown. A crispy, delicious treat is what comes out. Its crunchy outside contrasts with a soft, creamy center, creating an unexpectedly pleasing contrast.

What sets Stinky Tofu apart is its complex flavor. Although the smell is strong at first, the taste is far from what you would expect. To balance the rich flavor, this dish is often served with pickled vegetables or spicy sauce. Some vendors offer variations such as steamed or boiled stinky tofu, each with its distinct flavor and texture.

Main ingredients: cabbage, bamboo sprouts, chili sauce, soy-based sauces, fermented vegetables

Recommended place: Shenkeng Old Street in Taipei, Taiwan

Price range: between $4.8 and $6.9