If every city has its unique taste, the one defining Changsha, capital of central China's Hunan Province, should be its "fragrant" stinky tofu. 

Soybeans undergo various processes such as sifting, soaking, grinding, filtering, boiling, and fermentation. They become raw bean curd, soaked in brine, emitting a pungent smell that makes people frown and cover their noses.

Deng Lili, a young chef specializing in frying stinky tofu, has her own tricks in cooking. Deng's store is located along the Huangxing Road pedestrian street, one of the bustling areas in Changsha. "Changsha people have a fiery personality and relish deep-fried, crispy, and crunchy snacks. The stinky tofu is an iconic dish of Changsha cuisine. Visitors from other places also love it," she said.

Stinky tofu, with its unique color and odor, has accompanied Changsha people through years, and has been etched in the memory of every traveler in Changsha.

Source: People's Daily