Shaoxing fried fermented tofu 绍兴臭豆腐
Shaoxing fried fermented tofu is featured among the local specialties of Zhejiang.
Fermented tofu develops a strong aroma and crisp fried surface. Try a small portion with the shop's dipping sauce.
How it is made
Tofu is fermented in a seasoned brine, then fried so the surface turns crisp while the inside remains soft. The brine tradition and frying method differ between makers.
Flavour & texture
The aroma is forceful and fermented, but the interior can taste milder and creamier than the smell suggests. A dip adds sweetness, salt or heat.
Local roots & traditions
Shaoxing stinky tofu is one regional expression of fermented-tofu cooking, not interchangeable with every city's version.
How to order Shaoxing fried fermented tofu
Try a small freshly fried portion and add dipping sauce gradually.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Shengzhou steamed buns 嵊州小笼包 →
Small portions of wheat dough are wrapped around savory filling, pleated and steamed in closely packed baskets. Shengzhou shops offer variations, including meat-based and tofu-containing fillings, rather than a single universal combination. The wrapper is soft and fairly substantial, surrounding a juicy, seasoned center. A fresh basket keeps the dough at its most tender.
Huzhou tofu-skin parcels 湖州千张包 →
Thin sheets of tofu skin are wrapped around a minced savory filling and cooked, often in broth. The wrapper absorbs soup while holding the filling together in a compact parcel. The skin is tender with a slight bean-like chew, contrasting with the juicy, finer filling and light surrounding liquid.
Questions before you order
What name should I show when ordering?
Show 绍兴臭豆腐 for Shaoxing fried fermented tofu. Try a small freshly fried portion and add dipping sauce gradually.
Sources & reading
Recipes and servings vary between kitchens.