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Barbecued stinky tofu is a popular stinky tofu variety believed to have originated in Taipei's Shenkeng District, and is served in many of Taiwan's night markets. It is often described as have a nutty, smooth center and a spongy outer skin. [23] Cubes of stinky tofu are speared on a bamboo skewer are roasted over charcoal with roasted meat sauce.
Changsha stinky tofu or stinky dry food [1] (simplified Chinese: 长沙臭豆腐; traditional Chinese: 長沙臭豆腐; lit. 'Changsha smelly bean curd'), known in Chinese as Changsha chou doufu , also translated as Changsha-style stinky tofu, [ 2 ] is a traditional snack in Changsha, Hunan , [ 3 ] which belongs to Hunan cuisine . [ 4 ]
Tofu is translated as bean curd in English. Tofu originated in China and has been consumed in the country for over 2,000 years. [1] [2] Tofu is a traditional component of many East Asian and Southeast Asian cuisines; [3] in modern Western cooking, it is often used as a meat substitute.
English Image Traditional Chinese Simplified Chinese Pinyin Notes Changsha stinky tofu: 長沙臭豆腐 长沙臭豆腐 Chángshā chòu dòufǔ Xiangxi bacon 湘西臘肉 湘西腊肉 Xiāngxī làròu Xiangxi rice tofu 湘西米豆腐 湘西米豆腐 Xiāngxī mǐ dòufu
There are many kinds of soybean products, including tofu skin, smoked tofu, dried tofu, and fried tofu. Stinky tofu is fermented tofu. Like blue cheese or durian, it has a very distinct, potent and strong smell, and is an acquired taste. Hard stinky tofu is often deep-fried and paired with soy sauce or salty spice.
Pickled tofu: China: A form of processed, preserved tofu used in East Asian cuisine as a condiment made from soybeans. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar, and are sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings. [10] Soy sauce: China
Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese, preserved tofu or sufu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China the product is often ...
Taiwanese khòng-bah-pn̄g, tofu and milkfish skin soup. Taiwanese cuisine (Chinese: 臺灣 料理; pinyin: Táiwān liàolǐ; Pe̍h-ōe-jī: Tâi-oân liāu-lí or 臺灣菜; Táiwāncài; Tâi-oân-chhài) is a popular style of food with several variations, including Chinese and that of Taiwanese indigenous peoples, with the earliest cuisines known of being the indigenous ones.