Ever wondered what’s in a dish that smells strong but has people eager to taste it?

Hearing the name of this dish is enough to send shivers down your spine, but why does the rotten tofu dish have such a massive fan following?

When watching Chinese or Hong Kong movies, you're bound to come across the infamous dish: 'rotten tofu.' Typically, anything 'rotten' is something people avoid or discard, so why is rotten tofu so famous far and wide?

Rotten tofu (known as chou dofu in Chinese) is a type of fermented tofu with a quite distinctive smell. True to its down-to-earth name, rotten tofu is closely associated with the common folk and is widely sold in night markets, street corners, or small eateries throughout China, Hong Kong, Taiwan, and Indonesia. The tofu is deep-fried to a crispy texture, served with soy sauce and pickled mustard greens. Much like blue cheese, the more pungent the tofu, the more delectable its flavor.

So, where does this peculiar dish originate? The most convincing tale is the story of a poor scholar during the reign of Emperor Kangxi. Failing the imperial examination multiple times and facing financial hardship, he decided to stay in the capital and sell tofu while waiting for the next year's exam. However, as the summer arrived, tofu sales plummeted, risking significant losses. That's when he came up with the idea to cut the tofu into small pieces, put them in a container, and marinate them with salt, similar to preserving vegetables, fish, or meat. A few days later, when he opened the container, a strong foul smell emerged, but upon tasting it, the flavor was surprisingly exquisite. The scholar took the bold step of selling this quirky dish, and thus, rotten tofu was born.

According to the renowned rotten tofu shops in Truong Sa, China, to successfully prepare this dish, they carefully select high-quality soybeans to ensure the tofu is soft and perfectly smooth. It undergoes a six-month fermentation process with a broth made from bamboo shoots, black fungus, and other ingredients. Afterward, it is left in the open air for six hours (in the summer) or two days (in the winter) until the tofu develops mold and turns gray. Finally, they rinse the tofu with pure water, let it air-dry, and it's ready to be served.

In reality, to craft a batch of perfect, delicious, and nutrition-packed rotten tofu while ensuring food safety, the preparer must use costly ingredients and undergo rigorous processes. Typically, tofu is made from soybeans and fermented with a concoction of milk, vegetables (usually kale), for approximately 6 months. Additionally, the marinade for rotten tofu can include green algae, bamboo shoots, and traditional Chinese herbs.

If you ever get the chance to travel to Hong Kong, Taiwan, or China, especially in bustling markets, you'll find yourself surrounded by a pungent, strong odor emanating even from carts selling rotten tofu 10 meters away. Looking around, everyone will be holding a paper bag, skewer, or paper cup containing a hot piece of rotten tofu, and you'll undoubtedly be curious to try this peculiar dish.

But now, there's no need to travel to those countries to taste rotten tofu, as Saigon has officially embraced this 'smelly' dish. There's a snack shop specializing in Hong Kong-style treats on Nguyen Trai Street, District 5. Since rotten tofu has a distinctive smell, walking on Nguyen Trai Street and catching a peculiar aroma will let you know that you're about to encounter rotten tofu.

According to Thế Giới Trẻ

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Reference: Travel guide Mytour