Tin du lịch Stinky tofu - from a discarded dish only heard in movies to a famous specialty of China.

Stinky tofu is one of the Chinese specialties that challenges the courage of many diners, as the smell makes countless people pinch their noses when trying it.
Stinky tofu (in Chinese phonetics is chou dou fu) is a famous dish that many people wish to try at least once when traveling to China, Hong Kong, or Taiwan (China). This type of tofu is fermented for a long time, giving it a distinct odor. Depending on the recipe, the fermentation process, and the duration, this dish can have varying degrees of pungency.
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Stinky tofu has a smell due to being fermented for a long time. For connoisseurs, the more stinky the tofu, the tastier it is. Photo: Linh Boo

According to ancient tales, stinky tofu originated during the reign of Emperor Kangxi of the Qing Dynasty. A poor scholar named Wang Zhi Hua failed the imperial examinations and had no money to return home, so he stayed in the capital selling tofu to make a living while waiting to try the exams again the following year. With many unsold tofu, Wang Zhi Hua came up with the idea of cutting the tofu into small pieces, then putting them into a jar and curing them with salt for later consumption. After more than ten days, the forgotten blocks of white tofu had turned green and emitted a strong odor.
Reluctant to waste, he took out the tofu to taste it and was surprised by the strange flavor, frying it until golden made it even tastier. Thereafter, he sold the tofu, and it became a popular dish beloved by many, spreading widely.
The story of the origin of stinky tofu has another variant, which says that Wang Zhi Hua was a pig herder who also sold tofu. One day, he put the fried tofu into a jar, added spices, but forgot to cover it due to being distracted by the pigs. By chance, white lime falling from the wall got into the jar. Days later, the fried tofu turned into stinky fried tofu.
Depending on the region in China, stinky tofu can have different colors. Some places have yellow stinky tofu, while others ferment it until it turns completely black.
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Stinky tofu is one of the Chinese specialties challenging tourists. Photo: Linh Boo

Fermented tofu can be eaten in many ways. It can be eaten raw, steamed, braised, stir-fried, stewed, or used for hot pot... but the most popular method is still deep-frying in hot oil before enjoying. The golden, crispy, hot tofu is served with pickled cabbage (pao cai), coriander, garlic... and chili sauce.
Taking a piece of tofu, dipping it in spicy chili sauce, adding a bit of pickled vegetables, chewing slowly will let you feel the buttery flavor merging with the numbing spiciness, sourness, and the unpleasant smell dissipating.
Linh Nguyen, a Vietnamese tourist who had the opportunity to taste stinky tofu in China, said: "Stinky tofu is not as hard to eat as I imagined before. I also didn't find it as smelly as many people described. Those who appreciate the flavor of this specialty may even become addicted."
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Crispy golden stinky tofu is the version that diners love the most. Photo: CW Food Travel/Pinterest

For generations, stinky tofu has become a familiar folk dish for Chinese people. Not only that, but stinky tofu is also a distinct part of the culinary culture of the populous nation.
Stinky tofu rarely appears in upscale restaurants. Just step into any night market or stroll along food stalls on the street, tourists can easily spot stalls selling stinky tofu, or recognize it from afar due to its distinctive smell.
When customers arrive, vendors quickly fry the tofu. Depending on your preference, you can request it fried crispy golden or lightly fried. The price for fried stinky tofu is 1 yuan (less than 4,000 dong) for 2 pieces. A bowl of stinky tofu served with boiled bone soup ranges from 5 to 15 yuan per serving (17,000 – 50,000 dong), depending on the size.

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