Stinky tofu, known as "chòu dòufu" in Yunnan, is a traditional fermented tofu that dates back centuries. It originated as a way to preserve soybeans and tofu, developing a pungent aroma that locals love for its deep umami flavor, and it is a staple street‑food in Yunnan markets.

In Yunnan, stinky tofu is often fermented in a brine with local herbs and then deep‑fried, served with spicy chili oil and garlic shoots. In northern China, it may be steamed or grilled and paired with soy‑based sauces, while in Taiwan it is commonly served with pickled cabbage.

Authentic Yunnan stinky tofu is usually deep‑fried until the outside is crisp, then drizzled with chili oil, soy sauce, and sprinkled with toasted sesame seeds and crushed peanuts. It is often eaten with rice noodles or as a standalone snack.

Stinky tofu is a popular street‑food snack enjoyed year‑round, especially during night markets, festivals, and family gatherings where communal dishes like noodle bowls are shared.

The unique combination of a strong, fermented aroma with a surprisingly tender interior and a crispy exterior sets Yunnan stinky tofu apart. Its flavor profile balances sour, salty, and spicy notes that complement the region’s love for bold, aromatic dishes.

Traditional Yunnan stinky tofu uses soybeans, gypsum for curd setting, and a fermented brine made from previous batches of tofu liquid. Substitutes can include store‑bought fermented bean curd for the brine, but the texture and aroma will differ from homemade versions.

Stinky tofu rice noodles pair beautifully with Yunnan’s grilled pork belly, spicy beef rice bowls, and a side of pickled vegetables such as fermented black beans or sour cucumber salad.

Common mistakes include not drying the tofu before frying, over‑soaking the rice noodles, and using too low oil temperature, which leads to soggy tofu. Also, adding the sauce too early can make the noodles mushy.

Deep‑frying creates a crisp outer layer that contrasts with the soft, aromatic interior, providing texture that steaming cannot achieve. The high heat also mellows the strong odor while preserving the unique flavor.

The YouTube channel Dianxi Xiaoge specializes in authentic Yunnan home cooking, showcasing traditional techniques, farm‑to‑table ingredients, and rustic dishes such as fermented tofu, rice cakes, and outdoor grilling.

Dianxi Xiaoge focuses on rural Yunnan life, using locally sourced ingredients and simple, hands‑on methods, whereas many other Chinese cooking channels emphasize polished restaurant‑style dishes or broader national cuisines.