Stinky tofu is a traditional Chinese snack that originated during the Qing Dynasty when a scholar accidentally left tofu fermenting too long. It has a strong, unpleasant odor but is popular in certain regions of China and Taiwan. The document discusses the various styles of stinky tofu from places like Changsha, Sichuan, Nanjing and how it is produced, prepared and consumed around the world.

1. Presentation on
Stinky tofu of Changsha.
Name: Riaz Uddin
Moderator: Wesley Sorrell
22 October 2021

2. What is Stinky tofu of Changsha?
 Stinky tofu is a symbol of Changsha street snack, also called chou ganzi
(smelly jerky) by local people. Changsha stinky tofu is famous of its spicy
flavor. Different than Sichuan stinky tofu, Changsha-style has black
crackling. ( Pictures of Stinky tofu of Changsha )

3.  Changsha stinky tofu or stinky dry food (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,is
a traditional snack in Changsha, Hunan, which belongs to Hunan cuisine. It is one
of the renowned stinky tofu in Southern China.
 Changsha stinky tofu, along with Yongfeng chili sauce and Xiangtan lotus seeds,
are referred to as the "Three Treasures of Hunan".It is the most applauded one
among the different types of stinky tofu throughout China.
Continue …….

4. History
 According to a Chinese legend, a scholar named Wang Zhihe (王致和) hailing from
Huang Shan in Anhui Province invented stinky tofu during the Qing dynasty. After
failing the imperial examination, Wang stayed in Beijing and relied on selling tofu to
make a living. One day, having a huge quantity of unsold tofu on his hands, he cut the
tofu into small cubes and put them into an earthen jar. After several days, he opened
up the jar and found out that the tofu had turned greenish and become extremely
smelly. Initially perceiving the tofu to taste extremely foul, he found out that it was
surprisingly delicious so he decided to start selling it at his store. The stinky tofu that
Wang Zhihe invented gained popularity and was later served at the imperial Qing
Dynasty palace.

5. Stinky tofu invented?
 But what about where the pungent snack originated from? Some say the
Shanghainese brought it to Hong Kong in the 1930s, but its actual creation
goes way further back. One legend recounts that a scholar-turned-food-vendor
accidentally whipped up the dish in Anhui during the Qing Dynasty.
Stinky tofu Discovered?
 According to a Chinese legend, a scholar named Wang Zhihe (王致和) hailing from
Huang Shan in Anhui Province invented stinky tofu during the Qing dynasty. After
failing the imperial examination, Wang stayed in Beijing and relied on selling tofu to
make a living.

6. Stinky tofu safe to eat ?
Like all traditional soyfoods, (highly proteinaceous vegetable) stinky tofu is
a good source of isoflavones, compounds that may provide a number of
health benefits, Stinky tofu is unique food.
 Stinky tofu vegetarian or not?
The stinky tofu recipe above is vegetarian apart from the oyster sauce,
for which you can substitute any one of the mushroom based
alternatives available in most Asian supermarkets.

7. Production:
 Unlike cheese, stinky tofu fermentation does not have a fixed formula for starter bacteria; wide
regional and individual variations exist in manufacturing and preparation.
 The traditional method of producing stinky tofu is to prepare a brine made from fermented milk,
vegetables, and meat; the brine can also include dried shrimp, amaranth greens, mustard greens,
bamboo shoots, and Chinese herbs. The brine fermentation can take as long as several months.
 Modern factories often use quicker methods to mass-produce stinky tofu. Fresh tofu is marinated
in prepared brine for only a day or two, especially for fried or boiled cooking purposes. The
process only adds odor to the marinated tofu instead of letting it ferment completely.

8. Preparation
 Blackened, Hunan-style stinky tofu
 Stinky tofu can be eaten cold, steamed, stewed, or, most commonly,
deep-fried, and it is often accompanied by chili sauce or soy sauce.
The color varies from the golden, fried Zhejiang-style to the black,
typical of Hunan-style stinky tofu. From a distance, the odor of
stinky tofu is said to resemble that of rotten garbage or smelly feet.
Some people have compared it to the taste of blue cheese, while
others have compared it to rotten meat. It is said that the more it
smells, the better its flavor.

9. Around the world
 China mainland.
 Stinky tofu is made and consumed in different ways in various areas of
China. For example, the types of dried stinky tofu made in Changsha and
Shaoxing are made using different methods, and the resulting flavors are
very different. Huo Gong Dian (a stinky tofu shop in Changsha) makes the
tofu with yellow soybeans marinated in seasoning. The stinky tofu sold in
Tianjin is made mostly in the Nanjing style, with a mild aroma. In Shanghai,
stinky tofu is fried and sold on the street, typically served with a spicy or
sweet sauce much like the Shaoxing variety. It is also served as a condiment

10. To congee, often as a part of a regular breakfast meal. In Chongqing,
stinky tofu on the street is usually fried and dipped in a mixture of,
typically, coriander (cilantro) leaves, scallions, chili powder, Sichuan
pepper and oil. Stinky tofu is also sometimes dipped in Sichuan spicy hot
pot. In Beijing, there is a form that is sold in jar as a curd.
Changsha-style stinky tofu

11. Sichuan-style (Málà chòu dòufu) numbing spicy stinky tofu
In Anhui, the perceived deliciousness of stinky tofu depends
mainly on its spiciness: the spicier it is, the more it suits the local
favor. Chinese legend says that stinky tofu was invented by a man
from Anhui province, and indeed it is common to attribute the
creation of tofu dishes in general to Anhui cuisine, as Anhui is
seen as the birthplace of tofu.

12. Changsha, Hunan
 Stinky tofu is a symbol of Changsha street snack, also called chou ganzi (smelly
jerky) by local people. Changsha stinky tofu is famous of its spicy flavor. Different
than Sichuan stinky tofu, Changsha-style has black crackling. Changsha stinky tofu is
made from brine composed of winter bamboo shoot, koji, and shiitake mushrooms.
After the surface grows white hair-like filaments, and once it turns grey, the stinky
tofu is ready to be fried. Chopped mustard, chili, and shallot are regular toppings on
Changsha stinky tofu. Along with Xiangtan lotus seeds and Yongfeng chili sauce,
Changsha stinky tofu is known as "Hunan Sanbao" or one of Hunan's three treasures.

13. Nanjing, Jiangsu
 There is one famous kind of stinky tofu in Nanjing, called "Gaochun stinky
tofu". It has different kinds of brine than Changsha style stinky tofu. The brine
needs to be made of rotten pickles and its stinky smell will be very natural.
Similar to Changsha-style stinky tofu, it also has black crackling.
Sichuan: Sichuan's stinky tofu also has spicy flavor. However, its flavor has a
stronger taste of Zanthoxylum, called "Má" (麻) in Mandarin Chinese. Málà is
Sichuan's flavor for almost all kinds of food, “là” means spicy and “má” refers to
the addictive numbing and tingling sensation caused by Sichuan peppercorns.
Sichuan-style stinky tofu does not need to be deep fried in the oil, so it does not
have black cracklings. It needs to be stirred fried and boiled with different kinds of
spices

14. Taiwan
 In Taiwan, stinky tofu is commonly found at stalls in night markets. Taiwanese
stinky tofu is cooked with many methods including frying, steaming, cooking in
soup, and barbecuing, but is most commonly found in its fried form. The
Shenkeng Old Street in New Taipei's Shenkeng District is known for having an
entire boulevard dedicated to eateries serving Taiwanese varieties of stinky tofu.
 Fried stinky tofu
Fried stinky tofu is the most common variety found in Taiwanese night
night markets and is considered to be less pungent than other varieties. It is
varieties. It is almost always served with pickled cabbage and garlic sauce.

15. Steamed stinky tofu.
 Steamed stinky tofu in Taiwan is considered to be the most pungent variety of
stinky tofu available. It is typically served with pickled cabbage, chili sauce, and
garlic sauce.
 Stewed stinky tofu: Stewed stinky tofu is served in a thick soup. A Sichuan mala base is
often used, but can vary. The spicy broth of a mala base is said to be able to mask the smell
and taste of the tofu.
 Barbecued stinky tofu: Barbecued stinky tofu is a popular stinky tofu variety believed to
have originated in Taipei's Shenkeng District, and is served in many of Taiwan's night
markets. It is often described as have a nutty, smooth center and a spongy outer skin. Cubes
of stinky tofu are speared on a bamboo skewer are roasted over charcoal with roasted meat
sauce. Because of the huge amount of seasonings, the unpleasant odor of barbecued stinky
tofu is comparatively weaker. Therefore, barbecued stinky tofu is always recommended for

16. United States
 Stinky tofu can also be found in specialty restaurants in some parts of the
United States (with preparation methods altered where needed to comply
with U..S. food safety laws

17. Conclusion.
Conclusion. Stinky tofu is a very popular meal in China.
While you won't be tempted by its offensive smell, you
will find yourself asking for more once you finally gather
the courage to take a bite. The taste of stinky tofu in
Chinese restaurants to those prepared at home is quite
different.

18. Thanks you…..