← Previous Food Adventure Next Food Adventure →

Stinky tofu

TaiwanTaipei Shilin Night Market

AI Overview
Stinky tofu is a traditional food originating from East Asia, made from fermented tofu and distinguished by its strong, pungent odor. It is widely consumed in Chinese communities throughout China, Taiwan, Hong Kong, and Southeast Asia, and is especially popular as a staple dish at night markets in Taiwan. The dish is commonly prepared in a variety of ways, including deep-frying, steaming, and stewing, and is beloved both as a symbol of local food culture and as a source of nostalgia.

Map: Discovery Location of This Food

Taste Rating: 2.0/5
Price: 55 New Taiwan Dollar
Meal Date: 1/4/2025
Food Travel Log: The pungent smell that can be picked out even amidst the hustle and bustle of Shilin Night Market. Yes, it's stinky tofu. However, by the second time, it becomes an addiction, and I find myself ordering it. Coated with a sweet and sour sauce, the fried tofu is warm and fluffy, yet still exudes that "stink"! Surprisingly, it goes down easily. Stinky, indeed! By the second time, it becomes an addiction. Much like love, I suspect that by the third time, I might just fall for it. Even composing a poem about stinky tofu, I find myself "stinky"!

AI Gourmet Analysis

Overview

Stinky tofu (Choudoufu, Traditional Chinese: 臭豆腐, English: Stinky Tofu) is a type of fermented tofu widely enjoyed in China, Taiwan, Hong Kong, Macau, and overseas Chinese communities in Southeast Asia. Characterized by its distinctive strong odor, it is a renowned dish that is often compared to the "blue cheese of East Asia." Though there are several theories regarding its origin and method of preparation, the most widely known tradition attributes its accidental creation to Nanjing during the late Ming to early Qing dynasty. In Taiwan, it has become a staple in night markets and street stalls; especially at large markets such as Taipei’s Shilin Night Market, its unique aroma can be recognized from afar, making it particularly notable.

Fermentation and Production Characteristics

Stinky tofu is made by marinating primarily firm or silken tofu in a fermented brine (mainly a special saline solution made from vegetables, seafood, fermented milk, fermented beans, etc.), and allowing it to mature for six months to a year. During this process, complex fermentation develops, resulting in the strong smell and rich flavor. The aroma and taste vary greatly depending on the marinade, duration of fermentation, and climate conditions. Taiwanese-style stinky tofu is relatively "lightly pickled" and has a milder flavor, while those from mainland China and Hunan Province are matured for longer periods and typically emit an even stronger odor.

Cooking Methods and Regional Differences in Taiwan

In Taiwan, stinky tofu is mainly enjoyed in two cooking styles. One is "zhá chòu dòufu" (deep-fried stinky tofu), where tofu is fried to a crisp in hot oil; the other is steamed or used in stewed dishes. In the Shilin Night Market, the fried style predominates, featuring a crispy exterior with a soft and fluffy interior. It is typically served with special sweet and sour sauce, spicy sauce, and fermented vegetables (paocai—Taiwanese-style pickles), which add contrasting flavors and freshness. Many stalls serve it on skewers, making it convenient for eating while walking around.

Cultural Significance of Stinky Tofu

Reputed as "smelling strong, tasting excellent", stinky tofu is a symbol of nostalgia and youth for locals, and is famed among travelers as a culinary "dare". In Taiwan, it is oftentimes featured as a delicacy in various media, with numerous celebrities and food reporters sharing challenge videos. Its distinctive presence has become internationally recognized, frequently ranking high in "world’s smelliest foods" lists. At the same time, stinky tofu is praised for characteristics typical of fermented foods, such as benefits for digestion, richness in plant protein, and low carbohydrate content.

Experiences and Local Situation at Shilin Night Market

Located in Taipei, the Shilin Night Market is renowned as one of the largest night markets in Taiwan and a highly popular tourist destination. Numerous stinky tofu specialty stalls line the market’s alleys, each with its own seasoning and degree of crispiness. Freshly fried stinky tofu is especially popular among the stalls, with long lines not being uncommon. The stinky tofu at Shilin Night Market is known for a milder aroma that caters to first-timers and its unique sweet and sour sauce, making it a popular choice for visitors who wish to try it a second time.

International Reception and Spread

Since the 21st century, stinky tofu specialty restaurants and food festivals have been established in countries outside Taiwan and mainland China, mainly centered around Chinese communities. While its unique aroma provokes mixed reactions, recent years have seen rising interest from international food enthusiasts, fueled by the fermented food boom and increasing popularity of ethnic cuisine. Various publications, web media, and culinary programs introduce it as a "must-try experience", and it has become an iconic dish representing Taiwanese night markets.