Stinky Tofu

Stinky Tofu

　　“Deep-fried stinky tofu” is a signature delicacy of Danyang with a long history. Once you try it, you’ll often find it hard to resist. The tofu is made by pressing bean curd, then soaking it in brine from fermented amaranth stems to create stinky tofu. After deep-frying, it turns a golden yellow, crispy on the outside and soft on the inside, with a unique aroma. It is scooped out and served on a plate, typically eaten with a dash of chili powder and a dip in vinegar. Though its name may not sound appealing, stinky tofu is unattractive in appearance but delightful within, showing remarkable charm in its simplicity. Its alluring flavor comes from a meticulous preparation process including ingredient selection, brine blending, soaking, fermentation, drying, and frying. Its characteristics are: golden-yellow color, crispy exterior with fluffy interior, and a rich aroma.