Chou Doufu (臭豆腐) — Stinky Tofu: The Hunan Street Ferment

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Chou doufu (臭豆腐, literally stinky tofu) is the deeply divisive fermented tofu preparation that appears at street food stalls across Hunan, Sichuan, and Taiwan — the smell of which (a combination of ammonia, sulfur compounds, and fermented dairy-adjacent notes) is one of the most powerful food aromas in Chinese street food culture. The tofu is fermented in a brine of fermented milk, vegetables, and meat for days to months, then deep-fried until the exterior is crispy and the interior becomes intensely flavoured and silky. In Changsha (Hunan's capital), chou doufu is deep-fried and served with a Hunan-style chilli sauce; in Taiwan, it is typically served with a sweeter sauce and pickled cabbage.

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