The stinky tofu in China includes: Changsha stinky tofu, Shaoxing stinky tofu, Huizhou hairy tofu, Nanjing stinky tofu and Beijing stinky tofu.

1. Changsha stinky tofu

Changsha stinky tofu is a famous traditional food in Changsha, Hunan Province. It is one of the invisible landmark foods in Hunan Province. It is dark in color, tender in the outside, fresh and spicy, with a pungent smell at first sight and an attractive aroma. It is understood that Changsha stinky tofu belongs to non-fermented stinky tofu. Brine is made with seasonings such as lobster sauce, soda ash, mushrooms, winter bamboo shoots and salt, and the prepared tofu is soaked in the brine.

2. Shaoxing stinky tofu

Shaoxing stinky tofu is one of Shaoxing's famous "three stinkies". It is made by pickling amaranth stem juice and natural fermentation. It can be steamed and fried, and it tastes spicy and crisp with special hot sauce.

3. Huizhou hairy tofu

Hairy tofu is a kind of stinky tofu unique to Anhui, with soft taste and unique flavor. The practice of Huizhou hairy tofu is to cut the tofu blocks and put them on bamboo strips for fermentation, that is, hairy tofu. After the cooked hairy tofu, plant protein is converted into a variety of amino acids, which is particularly delicious.

4. Nanjing stinky tofu

Nanjing stinky tofu is a Nanjing-style snack and belongs to Jinling snacks. It is understood that there are two kinds of stinky tofu in Nanjing, one is gray and tender tofu, white, which can be fried in oil until golden. When you eat it, you can pour some Chili sauce, sesame sauce, garlic juice, coriander, shallots and Jiang Mo, which makes it crisp outside and soft inside.

5. Beijing stinky tofu

Beijing stinky tofu belongs to fermented stinky tofu, which is made by inoculating Mucor on the basis of tofu. Beijing stinky tofu is a favorite snack of many old Beijing. It is actually stinky tofu milk, that is, green bean curd. It is gray in color and soft in texture, and some smells rush to the nose.