Snack · Deep-fried
Changsha Chou Doufu (Changsha Stinky Tofu)
📷 Closely related photo — Photo via Pexels/Unsplash — free for commercial use
Mao Zedong is widely quoted praising it as 'smells stinky, tastes fragrant' — a line still printed on tofu-stall signs in Changsha today.
Tofu is fermented for days in a brine of vegetables and herbs until it turns black and pungent, then deep-fried until crisp outside and custardy inside.
Why it's made this way: Fermentation began as a preservation method, and the black color and intense aroma became a point of local pride.
Roughly what's in it
260kcal
13gprotein
15gcarbs
17gfat
Estimated per typical street-vendor portion — not lab-tested.
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Part of World of Street Food — 690 dishes from 118 countries.
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