Stinky Tofu

Stinky tofu is sold along streets in Changsha, capital of central China's Hunan Province. (People's Daily Online/Yuan Meng)

It smells pungent, but tastes awesome.

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.

However, to experienced stinky tofu chefs, those black tofu cubes with a funky odor possess unique qualities. By examining the color, shape, scent, and texture, they select the best bean curds and deep-fry them with oil. A bowl of crispy stinky tofu is thus made.

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