The odor comes from the fermentation of stinky brine tofu itself. The well-known stinky tofu is Wang Zhihe's stinky tofu.

Special fermentation mold is added to the tofu, and after deep fermentation, the stinky tofu will show different flavors. This is fermented stinky tofu.

The odor comes from the stinky brine. Put the tofu into the stinky brine inside the stinky amaranth stalks. This is non-fermented stinky tofu.

The main odor of stinky tofu is mainly thioethers, such as sulfur dioxide, etc., as well as lipids produced by fermentation.

Stinky tofu is one of the traditional Chinese specialty snacks, and the preparation and eating methods vary from place to place.

The main materials for making stinky tofu include soybeans, tempeh, sodium carbonate, etc. It is mainly made of high-quality soybeans with high protein content. It undergoes soaking, grinding, filtering, brine, early fermentation, pickling, soup filling, and post-processing.

It is made through multiple processes including fermentation.