street-food: Stinky tofu

Evidence: 100 • authority: 72

Stinky tofu (Chinese: 臭豆腐; pinyin: chòu dòufu) is a traditional Chinese delicacy made from fermented tofu, renowned for its distinctive and pungent aroma. Despite its strong odor, it typically has a surprisingly mild and savoury flavour. It is commonly sold as a snack at night markets or roadside stalls, or served as a side dish in casual eateries rather than in formal restaurants. Traditionally, stinky tofu is fermented for several months in a brine containing vegetables and meat. In contrast, most modern factory-produced versions are soaked in specially prepared brine for just one or two days to develop their characteristic odour. As its primary ingredient is tofu, the fermentation proces…

Evidence: — • authority: 72

Sundanese cuisine (Indonesian: Hidangan Sunda; Sundanese: ᮃᮞᮊᮔ᮪ ᮞᮥᮔ᮪ᮓ, romanized: Asakan Sunda) is the cuisine of the Sundanese people of Western Java and Banten, Indonesia. Sundanese food is characterised by its freshness; the well-known lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry, of Minangkabau cuisine, Sundanese cuisine has a simple and clear taste, ranging from savoury salty to fresh sourness to mild sweetness to hot and spicy. Sambal terasi is the most important and the most common condiment in Sundanese cuisine, and is eaten together with lalab or fried tofu…

Evidence: — • authority: 88

Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage. Stinky tofu is a traditional Chinese food with wide consumption in China. Nevertheless, the dynamic changes in the flavour of stinky tofu during storage have yet to be investigated. In this study, the flavour changes of stinky tofu over six different storage periods were comprehensively analysed through sensory, electronic nose and gas chromatography-mass spectrometry (GC-MS) analyses. The results of the sensory and electronic nose analyses confirmed the changes in the flavour of stinky tofu across different storage periods. In the GC-MS analysis, 60 volatile compounds were detected durin…