Shaoxing, a city renowned for its picturesque landscapes and rich cultural history, is equally famous for a peculiar and beloved delicacy: stinky tofu. This fermented snack, known locally as “chòu dòufu” (臭豆腐), has humble origins that trace back centuries in the region of Zhejiang, which is celebrated for its diverse and vibrant cuisine.
The history of stinky tofu in Shaoxing dates to the Ming dynasty (13681644), when local vendors began experimenting with fermentation techniques for tofu preservation. The method was not just a solution for extending the shelf life of tofu, but also an innovative effort to enhance its flavor profile. As ingredients like brine, herbs, and soy sauce were introduced into the fermentation process, the resulting stinky tofu became a staple in local households and marketplaces.
The distinctive aroma—often described as pungent or “stinky”—is derived from the lactic acid bacteria and molds present in the fermentation process. Despite its strong scent, stinky tofu is beloved for its complex taste and crispy exterior, contrasting with its soft, creamy interior. Street food vendors in Shaoxing serve this delicacy deepfried, grilled, or steamed, often accompanied by an array of spicy or sweet sauces, making it a popular snack among locals and tourists alike.
Cultural significance further embeds stinky tofu within the fabric of Shaoxing’s culinary heritage. It is frequently featured in local festivals and celebrations, symbolizing resilience and the ingenuity of regional cooking practices. As a dish that evokes both intrigue and curiosity, Shaoxing stinky tofu highlights the remarkable ability of food to transcend simple nutritional value, allowing for a cultural experience steeped in history and tradition.
Today, stinky tofu continues to be a divisive yet celebrated dish across China and beyond, representing a unique aspect of Zhejiang cuisine that captures the essence of local flavors and culinary innovation.