Nanjing — Fried Stinky Tofu

Last updated 2026-11-09 — Stinky tofu is a square piece of tofu just a few centimeters across. It is fermented in Nanjing’s unique climate, growing long, dark green fuzzy mold, but the most unbearable part is the smell it emits. From my research, the odor produced by spoiled protein is truly one of a kind—just think of stinky eggs. If you’ve seen *The Silence of the Lambs*, you must have a vivid impression of the scent of decomposing animal proteins. Tofu is a plant-based protein, but unfortunately, it’s not exempt from this fate. In Beijing, even the notoriously smelly fermented tofu from Wang Zhihe is sealed inside an airtight glass jar. Those who love it can only hide it in a corner to enjoy alone, or share it among a few family members at home. But fried stinky tofu is a whole different story. Walk through the bustling streets of Nanjing, and even in a small alley just a few dozen meters away from Xinjiekou, the city center, you’ll see well-dressed young men and women, kindly elderly folks, and innocent children gathered around a sizzling wok, holding freshly fried pieces of the delicacy and dipping them in special sauce as they eat heartily. The smell can be detected within a radius of nearly a mile. It’s an aroma that’s definitely distinct from that of roasted lamb. According to local sanitation workers, the scale of this snack industry directly impacts the otherwise fresh air quality of Nanjing. (Nanjing)