Chou Doufu, also known as Stinky Tofu, is a popular street food in China, Taiwan, and other parts of Asia. Despite its pungent smell, which can be off-putting to some, it has a large and devoted fan base. But why is this food so popular? The answer lies in its unique flavor profile. Chou Doufu is fermented tofu, which gives it a strong, distinctive taste that is unlike any other. It’s often deep-fried until crispy and golden, then served with chili sauce and pickled vegetables, creating a perfect balance of textures and flavors. The crispy exterior and soft interior, combined with the tangy, spicy, and umami flavors, make it an irresistible treat for many. Moreover, eating Chou Doufu is an experience in itself, from the anticipation built by its strong aroma to the satisfaction of its complex taste. It’s a testament to the adventurous spirit of Asian cuisine, where even the most unconventional ingredients can be transformed into a beloved delicacy.
Where to try the best Chou Doufu
Chou Doufu, also known as stinky tofu, is a popular Chinese delicacy that is a must-try for adventurous foodies. The best place to try this unique dish is in its birthplace, China. One of the most recommended places is the food street in Changsha, Hunan Province, where you can find a variety of stinky tofu dishes. Another place is the famous Shilin Night Market in Taipei, Taiwan, where you can enjoy deep-fried stinky tofu with pickled cabbage and chili sauce. If you’re not planning to visit China or Taiwan soon, you can also try stinky tofu in Chinese restaurants in the US, such as the Spicy City in San Diego (https://www.spicycityrestaurant.com/). For those in the UK, you can visit BaoziInn in London (https://baoziinn.com/), known for their Northern Chinese street food, including stinky tofu. Remember, don’t let the smell deter you; the taste is surprisingly pleasant!
Where did Chou Doufu come from
Chou Doufu, also known as stinky tofu, is a traditional Chinese dish with a history dating back to the Qing Dynasty (1644-1912). The dish is believed to have been invented by a man named Wang Zhihe during the reign of Emperor Jiaqing. After failing his imperial exams, Wang Zhihe started a tofu business in Beijing. One day, he had a surplus of unsold tofu, which he cut into cubes and left in an earthen jar. After a few days, he discovered that the tofu had turned greenish and had a strong odor. Despite its smell, the tofu tasted delicious and thus, stinky tofu was born. Over time, the dish spread across China and became a popular street food. Today, it is a staple in night markets in Taiwan and is also enjoyed in other parts of Asia. Each region has its own way of preparing and serving Chou Doufu, making it a versatile and unique dish.
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