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]
| Simplified | 长沙臭豆腐 |
|---|---|
| Traditional | 長沙臭豆腐 |
| Also translated as | Changsha-style stinky tofu |
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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]
Stinky tofu is one of the traditional Chinese snacks, which has the characteristics of "smelling smelly and tasting delicious".
There are considerable differences in the production methods and eating methods in various places. There are different types in the north and the south. Stinky tofu is also called chouganzi(臭干子) in the south. Although its name is tacky, it is humble on the outside and beautiful on the inside, unusual in the ordinary, and has a long history. It is a unique traditional Chinese snack, and it is addictive. The production materials include soybeans, tempeh, sodium carbonate, etc.