Changsha stinky tofu

Changsha stinky tofu or stinky dry food[1] (simplified Chinese: 长沙臭豆腐; traditional Chinese: 長沙臭豆腐; lit. 'Changsha smelly bean curd'), known in Chinese as Changsha chou doufu, also translated as Changsha-style stinky tofu,[2] is a traditional snack in Changsha, Hunan,[3] which belongs to Hunan cuisine.[4] It is one of the renowned stinky tofu in Southern China.[5]

Changsha stinky tofu
Simplified长沙臭豆腐
Traditional長沙臭豆腐
Also translated asChangsha-style stinky tofu
Changsha stinky tofu

Changsha stinky tofu, along with Yongfeng chili sauce and Xiangtan lotus seeds, are referred to as the "Three Treasures of Hunan".[6] It is the most applauded one among the different types of stinky tofu throughout China.[7]

Changsha stinky tofu is famed for its spicy flavor, and unlike Sichuan stinky tofu, it has black crackling.[8] The local people in Changsha call it chou ganzi (smelly jerky).[9]

References
  1. "Stinky Tofu". People's Daily. January 31, 2018.
  2. "The Top 10 of Changsha: Attractions, What to Eat & Where to Stay". Welcome to China. Jan 5, 2016.
  3. "Changsha Luo Ji stinky tofu, delicious and not smelly". Sina News. 2021-02-20.
  4. "Intangible cultural heritage on the tip of your tongue". The Paper. 2021-01-07.
  5. "Stinky tofu as a rich source of bioavailable S-equol in Asian diets". ResearchGate. 13 April 2013.
  6. "Yongfeng chili sauce". cgi.gov.cn. Archived from the original on 2019-03-29. Retrieved 2021-09-10.
  7. "These may stink, but they are so delicious". Shanghai Daily. 2019-01-10.
  8. "What kind of experience is it to eat unauthentic hometown cuisine in another place?". China Daily. 2020-07-12.
  9. "Netizens selected top ten local cultural specialties". China News Service. 2017-04-12.
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