Stinky tofu is a form of fermented tofu, which, as the name suggests, has a strong odor. It is a popular snack in East and Southeast Asia, particularly China, Taiwan, Indonesia, and Thailand where it is usually found at night markets or roadside stands, or as a side dish in lunch bars. Standard Cantonese is a variant, and is generally considered the prestige dialect of Cantonese Chinese. ... Jyutping (sometimes spelled Jyutpin) is a romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK) in 1993. ... Standard Mandarin – also known as Standard Chinese or Standard spoken Chinese – is the official Chinese spoken language used by the Peoples Republic of China, the Republic of China (Taiwan), and Singapore. ... Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; pinyin: ), commonly called Pinyin, is the most common variant of Standard Mandarin romanization system in use. ... It has been suggested that this article or section be merged with Fermentation (biochemistry). ... Tofu (the Japanese Romaji spelling), also called doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin[1], made by coagulating soy milk, and then pressing the resulting curds into blocks. ... Odor receptors on the antennae of a Luna moth An odor or odour (see spelling differences) is a chemical dissolved in air, generally at a very low concentration, which we perceive by the sense of olfaction. ... A snack food is seen in Western culture as a type of food that is not meant to be eaten as part of one of the main meals of the day (breakfast, lunch, supper). ... Geographic East Asia. ... Location of Southeast Asia Southeast Asia is a subregion of Asia. ... Chichicastenango, Guatemala traditional market Market stall in internally displaced persons camp in Kitgum, northern Uganda Mercado dos Lavradores, Funchal (Madeira Islands) A market is a mechanism which allows people to trade, normally governed by the theory of supply and demand. ...

Preparation

Mala stinky tofu.

Wide regional and individual variations exist in manufacture and preparation. Most typically, it consists of tofu, which has been marinated in a brine made from fermented vegetables for as long as several months. The brine can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs.^[1] Image File history File links Size of this preview: 800 × 537 pixelsFull resolution (1399 × 939 pixel, file size: 1. ... Image File history File links Size of this preview: 800 × 537 pixelsFull resolution (1399 × 939 pixel, file size: 1. ... Sichuan Mala (Traditional and Simplified Chinese: 四川麻辣) is a very popular Chinese spicy sauce, made of Chinese pepper, sesame oil, butter, herbs and different spices, originated from Sichuan Province, China, mostly served with food in soup or hotpot. ... . ... Vegetables on a market Vegetable is a nutritional and culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary fruit, nut, herb, spice, or grain. ... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... Amarant redirects here. ... Binomial name Brassica juncea (L.) Czern. ... Genera Many, see text Bamboos are a group of woody perennial evergreen plants in the true grass family Poaceae, subfamily Bambusoideae, tribe Bambuseae. ... It has been suggested that this article or section be merged with Chinese herbology. ...

Stinky tofu can be eaten cold, steamed, stewed, or most commonly, fried. It is often accompanied by chili sauce. The color varies from the golden fried Zhejiang-style to the black typical of Hunan-style stinky tofu .^[1] The chile pepper, chili pepper, or chilli pepper, or simply chile, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ... One of the major eight schools of cooking in China, Zhejiang cuisine offers combined flavors of Hangzhou, Ningbo and Wenzhou. ... Hunan Cuisine, sometimes called Xiang Cuisine (湘菜 pinyin xiāng cài), consists of the cuisines of the Xiangjiang region, Dongting Lake and western Hunan Province, in China. ...

From a distance, the odor of stinky tofu is said to resemble that of rotten garbage or manure, even by its enthusiasts. In spite of stinky tofu's smell, the flavor is surprisingly mild. Some have compared it to the taste of blue cheese. It is said the more it smells, the better its flavor. Many foreigners, and even many Chinese and Taiwanese people detest stinky tofu, particularly on first encountering it. It is definitely an acquired taste. Odor receptors on the antennae of a Luna moth An odor or odour (see spelling differences) is a chemical dissolved in air, generally at a very low concentration, which we perceive by the sense of olfaction. ... Cabrales bleu Cheese Blue cheese, known in French as bleu (blue), is a general classification of cows milk, sheeps milk, or goats milk cheeses that has had Penicillium cultures added so that the final product is spotted or veined throughout with blue or blue-green mold. ...

Regional

A stinky tofu stall in Keelung, Taiwan

Image File history File linksMetadata Download high-resolution version (2560x1920, 2533 KB) A picture taken by me. ... Image File history File linksMetadata Download high-resolution version (2560x1920, 2533 KB) A picture taken by me. ... Keelung City (Traditional Chinese: 基隆; Hanyu Pinyin: Jīlóng; Tongyong Pinyin: Jilóng; Wade-Giles: Chi-lung; POJ: Ke-lâng) is a provincial city of Taiwan, Republic of China. ...

China

Stinky tofu is made and consumed in different ways around China. For example, dried stinky tofu made in Changsha and Shaoxing are both famed but made and tasted with great differences. The most famous shop for stinky tofu in Changsha is made with yellow beans submerged in seasoning. Stinky tofu sold in Tianjin are mostly made in Nanjing style, with light smell. Changsha (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ; Wade-Giles: Chang-sha) is the capital city of Hunan, a province of Southcentral China, located on the lower reaches of Xiangjiang river, a branch of the Yangtze River. ... Shaoxing (Simplified Chinese: 绍兴; Traditional Chinese: 紹興; Pinyin: ShàoxÄ«ng; Wade-Giles: Shao-hsing) is a prefecture-level city in northeastern Zhejiang province, Peoples Republic of China. ...   (Chinese: ; pinyin: TiānjÄ«n; Postal map spelling: Tientsin) is one of the four municipalities of the Peoples Republic of China. ...   (Chinese: 南京; Romanizations: NánjÄ«ng (Pinyin), Nan-ching (Wade-Giles), Nanking (Postal map spelling)) is the capital of Chinas Jiangsu Province and a city with a prominent place in Chinese history and culture. ...

Hong Kong

This has been another one of the street trademark food along with fishball and beef ball. The street style is rather plain. It is deep fried fresh at street hawker stalls and sometimes dai pai dong. It is purchased by the bag, and is well known for the grease and oil. It goes with hoisin sauce as the tradition. Fish ball (Chinese: 魚蛋, sometimes written as 魚旦 at food stalls; Mandarin Pinyin: yú dàn; Cantonese IPA: , Jyutping: jyu4 daan2) is a common cooked food in southern China and Chinese communities in Southeast Asia, with its origin from the cuisine of the Chaoshan region in eastern Guangdong. ... Beef balls is a common cooked food in southern China and overseas Chinese communities in Southeast Asia. ... Man Yuen Noodle, a former dai pai dong on Elgin Street, Central. ... Look up grease in Wiktionary, the free dictionary. ... Hoisin sauce from Hong Kong in a squeeze bottle 20ml Hoisin sauce, also called Chinese barbecue sauce and suckling pig sauce, is a Chinese dipping sauce for dishes including Peking Duck, spring rolls, mu shu pork, and barbecued pork. ...

Taiwan

In Taiwan, stinky tofu is also served with goose blood in a Sichuan mala soup. Look up goose in Wiktionary, the free dictionary. ... Sichuan Mala (Traditional and Simplified Chinese: 四川麻辣) is a very popular Chinese spicy sauce, made of Chinese pepper, sesame oil, butter, herbs and different spices, originated from Sichuan Province, China, mostly served with food in soup or hotpot. ...

References

1. ^ ^{a b} Stand back! Stinky tofu chain stores arrive in Shenzhen

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