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CH.426.0001
Chinese
Chinese Night Market Stinky Tofu
Chinese — Street Food — Fermentation
Chinese Night Market Stinky Tofu
One of 85 entries · Shark's Fin and Sichuan Pepper — Fuchsia Dunlop
I · Origin
Origins disputed — Taiwan and Hunan both claim the street food version; fermented tofu culture spans all of China
II · Description
Chou dou fu: firm tofu fermented in a brine of vegetables, meat, and dried shrimp for days to weeks until pungent, then deep-fried until golden and crispy. The contrast between the intense smell, crispy exterior, and soft interior is the signature paradox of Chinese night market food.
III · The Thread
- French Époisses (pungent washed-rind cheese)
- Korean doenjang (fermented soybean paste)
- Indonesian tempeh (fermented soy)
IV · Flavour Context
Intensely pungent, rich, with creamy interior and crispy shell — deeply savoury and surprisingly addictive
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