Stinky Fermented Tofu (Chou Dou Fu Ru)
臭すぎて瓶が開けられない！？北京名物の「青黒い毒豆腐」
Description
The most foul-smelling, terrifying delicacy among Chinese fermented foods. Completely different from Taiwan's fried stinky tofu. Tofu is mold-fermented long-term until the brine turns 'blue-black'. Emits an unbearable odor like sewage, but for Beijing aficionados, it's a magical food: 'Smells awful, tastes supremely fragrant.'
Classification: Ultra Hardcore, Delicacy, Fermented Food, Extreme Odor, Beijing Specialty, Punishment Game Level, For Maniacs
Shops selling Stinky Fermented Tofu (Chou Dou Fu Ru)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybeans(Tofu)
- Baijiu
- Salt
- Specific fermentation molds
- Secret spices
Instructions
- [Typical Uses]
- [Experts Only]: Dab a microscopic amount with chopsticks and sandwich inside Mantou (steamed buns).
- Spread paper-thin and lick as an intense snack for strong Baijiu.
- Rarely used for cooking as the smell overpowers everything. Eaten pure as a 'delicacy'.
Learn more Substitutes, pairings, tips
Key spices
Brain-rejecting intense sewage/ammonia odor. But melts into rich umami on the tongue
Substitutes at Japanese supermarkets
(Irreplaceable. Destructive power akin to Surströmming)
Pairing
Mantou (Steamed bun) / Baijiu (High-proof liquor)
Trivia
Originated in the Qing Dynasty when Wang Zhihe, a failed scholar, randomly salted leftover tofu and ignored it. It turned blue and stinky. Tasting it fearfully, he found it delicious, sold it, and achieved massive success.
Eating tips & etiquette
Opening the jar envelopes the room in stench; open under a fan or outdoors. Looks like 'blue-black sludge', but bravely placing it on the tongue reveals intense aged amino acid umami beneath extreme saltiness.
Allergen
Soybeans