Changsha stinky tofu 长沙臭豆腐
Changsha stinky tofu is featured among the local specialties of Hunan.
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Fermented tofu is fried and dressed with savory seasonings. Start with a small portion to try the crisp exterior and soft center.
How it is made
Tofu is fermented or steeped in a seasoned fermentation liquid, then fried and dressed with savory sauces and toppings. Changsha versions are recognizable for their dark exterior.
Flavour & texture
The aroma can be forceful, but the interior is mild and soft beneath the crisp shell. Garlic, chili and broth add layers of flavor.
Local roots & traditions
Stinky tofu is a prominent Changsha street snack, with shops varying the fermentation and finishing mixture.
How to order Changsha stinky tofu
Order a small fresh batch and ask for less dressing if you want to taste the tofu itself.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Xintian vinegar-set tofu 新田醋水豆腐 →
Soybeans are ground into milk, strained and set using an acidic vinegar liquid, then pressed. Xintian makers may fry the tofu before it reaches the table or use it in further cooking. The tofu has a concentrated bean flavor and firm, fine texture; frying adds browned edges, while the finished sauce determines its heat.
Zimei tuanzi 姊妹团子 →
Glutinous-rice dough encloses either a sweet filling or a savory mixture, then is steamed into small dumplings. The two types may have different shapes to help distinguish them. The wrapper is soft and sticky, with a rich sweet center or a savory filling that can include pork and mushrooms.
Questions before you order
What name should I show when ordering?
Show 长沙臭豆腐 for Changsha stinky tofu. Order a small fresh batch and ask for less dressing if you want to taste the tofu itself.
Sources & reading
Recipes and servings vary between kitchens.