Changsha Stinky Tofu

Changsha stinky tofu is a black tofu steeped and fermented in a special brine, then deep-fried so the shell turns crisp while the centre stays soft and juicy, famed across China for smelling foul yet tasting wonderful.

Its method is said to have been handed down by stall vendors such as Old Jiang outside Huogongdian; unlike northern versions, the Changsha style is set apart by its jet-black colour and fermented brine, and rose to become Hunan's signature snack.

Once fried, the pieces are pierced and flooded with garlic, chilli sauce, vinegar and broth, then eaten piping hot so the crisp shell and soft centre meet a wave of heat and savour, sold fresh-made at street stalls and night markets.

Its jet-black form, fermented brine aroma and pungent garlic-chilli dressing are what set Changsha stinky tofu apart from versions elsewhere.