Chou Doufu — 臭豆腐
Cuisine: Chinese · Origin: China
Chou doufu, literally meaning 'stinky tofu,' is a traditional Chinese fermented food made from tofu that has been aged in a brine of vegetables, meat, and spices for weeks or months. The fermentation process creates its notoriously pungent sulfurous aroma, which intensifies when the tofu is deep-fried until golden and crispy on the outside while remaining soft within. Popular as a street food and snack throughout China, particularly in Anhui and Hunan provinces, chou doufu is typically served with a spicy dipping sauce or chili oil. The distinctive smell—often compared to strong cheese or ammonia—belies its complex, savory umami flavor that appeals to adventurous eaters. While the odor may intimidate first-timers, the dish has a devoted following and is considered a delicacy in Chinese food culture, valued for both its taste and its probiotic qualities from fermentation.
Standard serving: ~530 kcal (4 pieces (150g), estimate)
Despite its pungent aroma that can clear a room, chou doufu is beloved across East Asia and has been fermented for over 300 years—the smell comes from beneficial bacteria similar to those in aged cheeses and kimchi.
Photo by Popolon (CC BY-SA 3.0), source.
臭豆腐 — 臭豆腐
料理：Chinese · 起源地：China
Chou doufu, literally meaning 'stinky tofu,' is a traditional Chinese fermented food made from tofu that has been aged in a brine of vegetables, meat, and spices for weeks or months. The fermentation process creates its notoriously pungent sulfurous aroma, which intensifies when the tofu is deep-fried until golden and crispy on the outside while remaining soft within. Popular as a street food and snack throughout China, particularly in Anhui and Hunan provinces, chou doufu is typically served with a spicy dipping sauce or chili oil. The distinctive smell—often compared to strong cheese or ammonia—belies its complex, savory umami flavor that appeals to adventurous eaters. While the odor may intimidate first-timers, the dish has a devoted following and is considered a delicacy in Chinese food culture, valued for both its taste and its probiotic qualities from fermentation.
標準份量：約 530 kcal（4塊（150公克），估計值）
儘管臭豆腐的刺鼻氣味足以讓人敬而遠之，但它在整個東亞地區都深受喜愛，已經發酵超過三百年了——這股味道來自於有益菌群，與陳年起司和泡菜中的菌群相似。
圖片來源：Popolon（CC BY-SA 3.0）— 來源