Stinky tofu

Smelly Tofu (Chinese臭豆腐, Pinyin Chou doufu ) is a traditional Chinese dish, prepared from fermented and marinated tofu and intense ( " stinking " ) smell and taste. The throughout Chinese culture popular dish was originally a cheap snack, today there are also pure Smelly Tofu restaurants.

Origin legend

One - though difficult to check - according to legend Smelly tofu in the 17th century was invented by accident by a man named Wang Zhihe. After Wang had failed in the imperial examinations in Beijing, he had to earn his living as a Tofuverkäufer. When he had even a greater amount of tofu in stock, he retained some of it in salted pitchers on. After a few days of the tofu was fermented, had discolored and smelled, tasted, however excellent, as Wang cost him. He brought him to the market and the court " Smelly Tofu " was invented.

Preparation

Smelly tofu is fermented into a seasoning Lake, which can be composed in different ways. The duration of the fermentation may be several months, but in the course of modern mass production often much shorter. Depending on the degree of fermentation, depending on the type of marinade, different flavors. Smelly tofu is usually cut into cubes and deep fried, steamed, braised or cooked grilled.

Consumption

Smelly tofu is usually eaten with sweet and sour pickles and soy or chilli sauce. It is often used as an ingredient in fire pots. Smelly tofu was originally a cheaper snack, which you bought at food stands or stands and at night markets. Today there are also entire Smelly Tofu restaurants. The continuing popularity of the Stinky tofu also reflected in the creative development of new dishes, such as the filled with stinking tofu Shuijiao dumplings or " sweet " and " salty " Stinky Tofu in Taiwan.