Shaoxing Stinky Tofu

Shaoxing stinky tofu cuts firm soybean tofu into cubes, steeps them in 'stink brine' made from fermented amaranth stalks, then fries them golden — crisp outside and soft within, off-putting to the nose but savoury on the tongue.

Its character comes from long-aged amaranth-stalk brine — the older the better — placing it within Shaoxing's distinctive watertown tradition of 'moldy' and 'stinky' fermented foods.

It is eaten hot and fresh from the oil, dipped in chilli or sweet bean sauce, and is among the most common street snacks along Shaoxing's old streets and water towns.

Crisp, tender and brine-fragrant, it is the emblem of Shaoxing's 'smells bad, tastes good' fermented cuisine.