Don‘t Make Stinky Tofu at Home

[@leporello7]

I can absolutely confirm the smell. I once had a Chinese flat mate who got parcels from his mother in China with homemade delicacies you couldn't buy in Asian stores in Berlin. Unfortunately he didn't fry the tofu. So we ate (I only tried to) it raw. It tasted like what happens to Surstömming after it's been digested. In comparison, Century eggs taste as bland as low-fat curd cheese.

[@黄瓜-d6h]

There's many different stinky tofu out there. The one shown here is deep fried one. There is also some canned version that you eat it raw. It's called 臭豆腐乳. I believe you can buy one of this in any Asian store in Berlin. The smell is even worse. It's decomposed actually. So it's soft AF. I don't like that taste either. But the deep fried 臭豆腐? That's always a yes.

[@bowmanc.7439]

黄瓜 豆腐and 豆腐乳 are pretty much two different things. Comparing those is like comparing soy sauce and baked beans

[@wilburliao8368]

I'm a local Taiwanese, and usually people fry the tofu first and rest it for a while, and later throw it in the oil for a second fry in order to get an even crunchier texture. The fermented water 滷水 can also be made with chopped vegetables, boiled water, and rice wine.

[@johnnymacanas5590]

What kind of vegetables please. I wanted to make one. Thank you

[@mahrze]

"Do you trust me" Kinda.. "With food?" Oh definitely! I have questions now.

[@adamchurvis1]

Who is the very first human who thought, "You know what we really need? We need tofu that's been so inoculated with foul-smelling bacteria that it both looks and smells like something that came out of the worst public toilet in New York City," and then went out and made it, and then actually ATE it, and then said, "WOW!!! That's AMAZINGLY DELICIOUS!!!" Who **IS** that person?!

[@adamchurvis1]

@@mynameisandong ...and he was never heard from again.

[@zeflute4586]

@@adamchurvis1 Actually the stinky tofu Andong bought were labeled with the brand "王致和". But I wouldn't presume it is a 2000 year old brand. Or is it?

[@Berkana]

I have a theory that this stuff was famine food. Some sort of famine hit the land, and the family went into the basement to look for any preserved foods they might have overlooked, in order to fend off starvation, and behold: someone forgot about a barrel of tofu sitting in vegetable brine. It smelled like crap, but I guess it was better than dying. Years later, after the famine, people reproduced it and ate it out of nostalgia, remembering when the community came together to overcome adversity. But then, somehow, people acquired a taste for it, like how people acquire a taste for spicy and/or bitter foods. It's just a theory, but it would make sense that this is how disgusting foods become traditions. Things like Sardinian maggot cheese and stinky tofu kinda make you wonder.

[@adamchurvis1]

@@Berkana Your theory is a repeated theme in the history of world cuisines, either partly or in whole. To this day the Koreans enjoy "Army Stew" based on canned Spam, mainly because it was the only thing immediately after the war that American victors could cobble together for them from what was still available in the mess hall larder, and those times of near-starvation were so very meaningful that, I suppose, the dish was elevated as a mark of survival, and it was spread through descendants. I don't know if stinky tofu was like that, mainly because the bacterial growth has to be very carefully managed and timed just right. To this day when I eat a pilot biscuit, it reminds me of the deep North woods of Canada in the early seventies (back when food was real and it tasted delicious), and I can swear that I can taste the real Marshal strawberry jam we spread on them over thick, real peanut butter when we were starving at mid-day and the sun was high and the Canadian mosquitos -- as naturally kind as they were, being Canadian -- we all over use for THEIR mid-day meal. I was twelve years old; that was forty-six years ago. I actually went looking for pilot biscuits last year and was terribly disappointed when I couldn't find them for less than a king's ransom.

[@tipinwings]

Berkana every culture has some stinky famine foods around and people love these. Interestingly, modern chemistry studies show that these kind of food holds some essential nutritions to our bodies. That means we actually can somehow tell what we need to eat based on how we like the flavor and tastes.

[@smurfmama2020]

Can I use essence of NYC subway to make the brine?

[@salvatorenostrade3331]

@@sirkeg1 Lmfao

[@trippinonfebreeze7198]

Yup smells exactly like it. Gotta get a swab of the brown stuff in between the wall and the floor under a water fountain

[@onegrapefruitlover]

>"How long have you known me?" "15 years" >"Do you trust me?" "Kind of" Deutsch AF 😂

[@moonwalkerboy162]

Eastern Eggs Unboxing What the fuck are you talking about?!

[@psstimbatman6646]

@@eastern2687 dafuq..😂

[@eastern2687]

@@psstimbatman6646 i mean really, check out pics by hashtag pedpphiles 🤦🤷😬

[@psstimbatman6646]

@@eastern2687 no i wont. Jeez

[@519forestmonk9]

This is so true! I have some German friends and they still called me their contact, not the friend. Some of my other German friends just laugh at this

[@heihukou2332]

Just like western countries have millions of fermented cheese.（blue cheese, for example）Chinese do the same thing to tofu and many many vegetables like the video mentioned, China has lots of bad smelling food like 酸笋 which is used in a snack called 螺蛳粉 from GuangXi, totally they are fermented food, but trust me, it definitely worth it!

[@red2theelectricboogaloo961]

well i mean technically all cheese is fermented but yeah i get where you're coming from, lots of cheeses get inoculated with molds and such. brie is pretty great, and that's got mold all over it.

[@Kira_Yoshikage959]

Oh god I love fried tofu with lace around it, that's the crispiest and yummiest part! Easier way to achieve that result without fermentation is to soak the tofu in salt+baking soda brine for at least 30 minutes! Edit: this brine also makes the inside part soft and gooey after deep frying

[@cg5774]

Dyah Utari what ratio should their be salt-baking soda-water?

[@Kira_Yoshikage959]

@@cg5774 i like my tofu salty so I usually do one tablespoon salt and a quarter tablespoon baking soda per block of tofu, mixed with water just the enough amount to cover the tofu block. If you don't like it salty, half tablespoon salt to a quarter tablespoon bs should be fine.

[@m.t-thoughts8919]

I gona try that one out together with some awesome Ramen.🤤👌🏼

[@NotFeelingBlauw]

You're a hero

[@noahr.7144]

@@Kira_Yoshikage959 god bless you

[@AndyJamerson]

My mom always tells the story that when I was a kid I asked my dad why he eats poop 😂. True story.

[@eastern2687]

That has too many contexts now

[@frankteng]

I’ve eaten a lot of it cooked, but can’t recall the smell though, even though I live in China town manhattan

[@xydoit2024]

You understood people from other countries

[@CHNCAT]

德国人在既凉皮拉面后又教我做臭豆腐

[@annay3038]

hahahahhahahah LOL

[@ernestkj]

身為華僑的我也覺得怪怪地！😅

[@edwardhochwand9063]

一个德籍俄罗斯人用英语教全世界如何做中国的臭豆腐……赞👍

[@tongshan1991]

7:20 Your friend was like "Oh!" One more breath "Yeah?" One more breath "ummm!" One more breath "Yeah! Really stinky!" One more breath One more breath One more breath....

[@ganymede0204]

I'm gonna share this video to my Taiwanese friends who lives in German, that's so cool~ This should be helpful to smooth their homesick, LOL.

[@Der_Peace_Panta]

Stinky tofu is for us europeans same strange like blue cheese for asians but if you are brave enough to try then you will be heavily rewarded. I tried stinky tofu in north and south china and was every time full of joy. Thanks for sharing this idea of a homemade version! Definitely gonna to try that at home as well. ♥️🇨🇳👍

[@tom_something]

When I was in China I occasionally passed by a vendor selling chou doufu. Never worked up the nerve to try it. The smell reminds me of a small fish skeleton I found in a dried pond and inexplicably kept in my room when I was about twelve. I don't want to have that smell inside of me.

[@yuchinxia8030]

strangely enough, you wouldn't smell anything bad when you eat the stinky tofu

[@fanle325]

actually, if you have a try, you will definitely love it. smells stinky, tastes wonderful

[@marystestkitchen]

No I don't dare. Congratulations, Andong. EDIT: Your roommate is a saint.

[@dibutler9151]

Nothing better than a fellow human who can't eat cilantro. It gets so tiresome when everyone shoves it into your food without asking, and ruins a whole dish.

[@carina_loves_cats]

@@dibutler9151 I agree. Even just watching a cooking video from a dish that looks so good and gets ruined by cilantro at the end....is frustrating. 😊

[@NM-wd7kx]

@@dibutler9151 as someone who can't eat onions, I know the feeling.

[@senorwhiskers2010]

@@carina_loves_cats Your problem not theirs.

[@carina_loves_cats]

@@senorwhiskers2010 Well, I added a smiley to my comment, because there are some people who take everything they read verbatim... 😉

[@itsdamoko]

I love how your friend kept smelling the marinade, yet all the while complained how bad it smelled. lol

[@pauljohnagustin237]

Pungent smells can be addicting

[@deeb.9250]

whahaha I wonder why

[@christianhasenkamp3391]

I have tried it and fell in love immediately when visiting Taiwan. Now I can finally share this great experience with my friends here in Germany. Thanks a lot!

[@saarland2china]

Great video! I 🌹🌹have tried 臭豆腐 many times on the streats of Harbin a couple of times and all that I can say is that it smells far worse than it tastes. For those of you than cant imagine what stinky tofu smells like...well its just a mix of vomit, poo and sth rotten. But it tastes like a medium ripe camembert! I love it! Like Andong said, it is just the cover that is smelly. Some tofu cubes are put into this smelly fermented broth for a bit longer and then the taste is also stronger. Most tofu I ever had was on one of the little chinese markets, and it was black fermented tofu. Tasted like a ripe camambert cheese, really nice. Just make sure not no breathe in hahaha.

[@TheRacingShawn]

I’m Chinese, but have never tried stinky tofu in my life... Both the fried version and the grilled version are popular in my home town. I should definitely give them a try in the future!

[@yuchinxia8030]

how can you call yourself a Chinese without ever eating a stinky tofu? come on... redeem yourself

[@TheRacingShawn]

Yuchin Xia 🤣I have to

[@zeflute4586]

@@yuchinxia8030 Well I tried for several times but cannot appreciate it. Guess it's not for everyone, even as Chinese.

[@az10652]

Cover or dust the tofu with flour before deep frying. This should help the tofu retain its shape. I use the "flour technique" when making malai kofta (Indian dish) and my kofta does not break apart in hot oil. I tried using egg and other things but the flour technique somehow works.

[@fionnanomahony8283]

I feel like I missed out on the stinky tofu that I didn't try when I went to Hunan province

[@hase3008]

You definitely did. I personally prefer the Beijing type but maaan choudofu ist yummy

[@OliverBurkill]

I just checked and they sell this tofu at my local Chinese supermarket - challenge accepted

[@yuchinxia8030]

Another way to eat that jarred stinky tofu is to smear it on a piece of bread, just like whipped cream

[@Kus519]

Good luck

[@Berkana]

Be warned, it smells like horse shit. That's essentially what happens when you anaerobically ferment a vegetable brine. The conditions mimic that of an ungulate's digestive tract.

[@ernestkj]

@@yuchinxia8030 that's hardcore!

[@canaldepraticadejesus6600]

@@ernestkj Not so hardcore. It's just like blue cheese

[@guser436]

Holy shit that accent when speaking Chinese was spot on

[@jacoon910308]

thank you andong!! i have been searching on how to make it and you just shown me that all i have to do is buy the ready made mix. thank youuuuuuuuuuuuu

[@knife-wieldingspidergod5059]

If you can get a hold of Brevibacterium linens which is responsible for the smell of Limburger you can also make Stinky Tofu with it.

[@1eagleeyez]

I think it can be sold in markets in Germany. But only if it’s cooked beforehand and reheated when ordered. Also spices can be added to masked the smell somewhat.

[@hippiemuslim]

I'm gonna try picking tofu in some sauerkraut brine, maybe it'll taste similarly.

[@musikkritik6316]

bru

[@CrunchyLikeness]

Dennis is the German Ned Flanders

[@genialitaeter]

Okely dokely!

[@bowmanc.7439]

One problem. That’s not how you fry any tofu dish. Their larger crosssection should be square or rectangular sure, but their thinner cross section should be a trapezoid or even a triangle. So one side is fried fully crispy and the other is more softer.

[@michaelcook5446]

Germany is a bucket list location a want to visit! Nice video!

[@levinjkkt6297]

Great video as always! Can you make a video about Luosifen(螺蛳粉)? an other stinky, spicy but AMAZINGLY DELICIOUS food.

[@黄瓜-d6h]

I won't call it stinky actually. But it taste sooooooo gooooooooooooooood

[@tipinwings]

I have no trouble for people eating these sort of smelly food, and I personally eat quite some strongly flavored food. (Like stinky tofu) but my bottom line is that never cook or eat them at home. 😂

[@johnyang2]

Okay, I finally tried it. I even bought the same fermented curd to marinate my tofu. It doesn't smell after I fried them, but it tastes way too salty! I guess I'm partial, the stinky tofu in Taiwan tastes way better! It's not as salty and it's got that funky smell that's really pronounced.

[@platoaugur]

I need to try this, I have this childish thing for eating stuff others percieve as disgusting in front of them. The day I brought Natto to a BBQ... ;)

[@koffeinx6738]

Am I the only one who thinks that Dennis looks like Ned Flanders? 😂

[@lihengtian1992]

I believe the smell come from things like Ammonia or NaOH thing.... depends on how strong it is... when you cook it (or mix with chili related source), chemical happens and only slight such things left which make the taste

[@nursultantulyakbaycats]

Damn i've been wanting to make this stuff since you cant find it anywhere in Belgium, and then Andong posts this... cheers man!

[@treelife365]

Andong, are you familiar with "tofu jerky"? The sweet, often spicy, snacks that are sold in bags? Made of tofu with somewhat the same consistency/texture as tofu sheets? Do you know if they made with tofu sheets or with dried tofu sticks (aka bamboo tofu/yuba)? Any help would be appreciated!

[@dominiquez5643]

You rock man ! Awesome video, you are super cool and funny, made me burst in laughs like 10 times !! Keep your videos coming !! Best of luck !!

[@marcd2726]

I am lucky I was brave when I first got to China and tried it. It's so good, and I honestly don't think it smells that bad.

[@johnyang2]

You really left me speechless! You can cook Chinese food better than most Chinese people for sure! I couldn't help but ask, can you speak Chinese also?

[@mynameisandong]

I studied Chinese in university :)

[@johnyang2]

@@mynameisandong Thank you for telling me. Well, how good is your Chinese? Are you fluent?

[@davidchrysostom695]

Wow, how many languages you speak? So envious!

[@xandrios]

Could you ferment the tofu to make it crispy and gooey without actually using the jar of decomposing death? That'd be very interesting.. Even if only for the texture of the fried tofu!

[@Bj-yf3im]

Probably. There are some fermented soy products that are "normal" like douchi, doubanjiang, doenjang, miso, doufuru, nanru, black bean sauce and soy sauce.

[@vincentx2850]

If you choose not to go by the brining route to achieve this fermented funkiness, then your option would be playing with mold - again like cheese. There is another type of tofu called 毛豆腐 (mao doufu) or fury tofu, which is covered in a hairy layer of white mold and looks both cute and inedible at the same time. The taste profile is somewhat similar to stinky tofu. I wouldn't advice trying that at home though unless you know the right strain of mold.

[@tugger]

No. If you don't want that smell try Lao Gan Ma brand it's way milder. you need that culture

[@namelesswarrior4760]

Century egg, salted duck eggs and salted pork congee is perfect for your cold german winter!!!

[@peacecoyote1592]

Glad I found this cause I have that exact jar of 臭豆腐 and I wasn’t sure how to deal with it! My Chinese chef friend is also going to assist. 谢谢你！

[@kjlm4574]

I found this a few days ago in the exact same supermarket you went to! I didn’t know how to prepare it, but am soooo looking forward to try it^^

[@kjlm4574]

Update: I forgot to put the water in it and am really scared to open the box again to fry itttt

[@tedpearson557]

I grew up in Tianjin and craved stinky tofu. I now live in Montreal and we cannot get that version of fermented bean curd which you used to make the brine. I tried Amazon, but they don't sell it either, so you are very lucky.

[@dianeyu-davis1541]

I’m from Taiwan and love stinky tofu- I love your chinese accent and your comments! LOL!!

[@particlefilter721]

I dare not... But my wife really love that. Some stinky tofu in China are even black. And another stinky but delicious and spice food: Luo Shi Fen(螺狮粉). Espically from region Liu Zhou (柳州). You may gonna need a new kitchen for that.. BTW. You speak perfect chinese. Love your chanel.

[@particlefilter721]

@@mynameisandong My personal recommendis this brand: 好欢螺 haohuanluo,normally the package is purple. You can get it from the local asia shop. And the stinky smell will remain on your chopstick for a loooooooong time, so be aware. :)

[@chikolai3711]

Man you don't understand how happy this video made me! I'm on a mission to make stinky tofu also but I can't find the jar of Wangzhihe anywhere where I live :( You know what would be over the top amazing? If you made a video where you make the brine from scratch!!! Please!!??!

[@raemayy]

I cannot believe you actually made that in your home!! I can only imagine the lingering smell... So where I live, in the summer we have this outdoor night market that mimics the ones in China, (called 626 Night Market in LA if you want to look it up!) and I have never been able to get over the smell of stinky tofu to actually eat it. It makes the entire area smell so bad that they put the stinky tofu booth all the way in the far corner!! Maybe now I'll actually try it though, it does look pretty good, and I love some crispy fried tofu.

[@knife-wieldingspidergod5059]

Really? there is a night market in L.A? Thanks for the info.

[@raemayy]

@@knife-wieldingspidergod5059 Yeah, but only in the summer! It's called the 626 Night Market, it started in Arcadia and now there are a few, one in Orange County, one in the Bay Area, and I believe one in San Diego too.

[@zichuanwang6669]

安东你太厉害了，佩服佩服

[@DharmakayaReflections]

We have this jar at home. Gonna have to make this now. Have my like 👍

[@xieyihaostar]

1:52 that transition from repelled to surprise to joy LMAO

[@frauleintrude6347]

Totally something for my outdoor kitchen - my neighbours deserves this. I once fermented tofu by accident: just forgot a piece of home made tofu in salted water stored in a plastic container in the fridge (sometimes it is a bit overcrowded) Yep, sewage system smell. I tossed it away, container and all. Maybe this was wrong?! I watched a video were tofu was placed on rice straw and it grew a white fur, like cheese. Later on the fury piece were stored in a Chili oil, spice mix.

[@damiann4734]

Wow I was wondering what I could do with my left over food and food scraps! You've just given an idea!!!!

[@519forestmonk9]

You need to make an omelette of surstromming, cho tofu and balut.

[@hellmer_1425]

Your content is gold. Keep it up!

[@志穎-e6g]

Thanks for trying this. Hope one day you would like to visit Taiwan and try this traditional cuisine.

[@tugger]

just made some I brined yesterday THIS IS SO GOOD

[@happyidris2]

Nice video👍 . Which lens do you use for vlogging

[@ZacGuo]

That's the perfect translation 🤣

[@esurfrider7687]

I spent 6 months living in Taiwan and I love cho tofu so much I had to bring it home, well not actually bring it home because it would probably get confiscated at security check lol, but I basically reverse engineered it, maybe not perfect since I never made the brine, I just fried the tofu and dipped in a pungent stinky sauce. It’s delicious and definitely fixed my craving, except for one thing.. a Taiwanese friend once brought me to a tiny soup shop in Taipei where they serve cho tofu soup! This was by far the best I’ve ever had and unfortunately I have no idea how to duplicate it. But if you ever come across such a thing, definitely give it a try!

[@JereTravels]

Great video! And stinky tofu is f*****g amazing and actually not even that stinky! 😀

[@Ernthir]

When a shop sells them the whole street smells them. And there is always a huge queue.

[@Grabbearjet]

Hi Andong, what makes this homemade stinky tofu different from regular fried tofu if you cannot taste any funkiness? In other words, what is the motivation to ferment your tofu before frying it?

[@sevechen4234]

whoa, wo haste denn das Glas gekauft, also welcher Asiamarkt/Ort. Where did you buy it? o.o

[@jenicasuson1417]

how is uncooked stinky tofu stored and how long does it last?

[@MikaelaJoArroyo]

Really cool that you speak different languages

[@eamoncat]

The flavor of stinky tofu comes out of fermentation. The microbes dissolve protein molecules then turn them into amino acids which are much smaller molecules that can be tasted by taste buds. I seriously doubt soaking in stinky water helps.

[@RaynaldChung]

It looks amazing. Thanks for sharing this video. P.S. looks like you live in Hamburg

[@tedpearson557]

How long can you keep the brine in the fridge. I love chu dofu, but don't want to make more than I can eat.

[@yupang1201]

看了您的视频，终于知道怎么在德国做臭豆腐了，真的太厉害了您👍👍👍

[@violinpracice6440]

blue cheese too has a horrible smell, but the flavor is really good, and I am addicted to it ~

[@jeanou6285]

做中餐最硬核的老外，没有之一！很多细节都在里面

[@BL-rb7jm]

Is regular tofu stinky when you cook it

[@buutich1]

I'm not Chinese, but this is delicious. In Canada we can get it in Asian grocery stores.

[@adhiantos]

I remember seeing those videos of how chou dou fu is made (the one where they mix that grey stuff with tofu) when I was young and I was like there's no way I'm gonna eat that! Went to China 8 years ago and tried it from a street vendor cause a friend asked me to eat it too and... I'm in love haha. Anyway chou dou fu is like... Vegan stinky cheese hahaha. If you get what I mean.

[@beeorganic]

Is it or could Chou Doufu be rolled in something such as cornstarch (with additional herbs and spices like pepper, cumin, etc.) perhaps dredged in a tempura batter first then fried to give an outer crust with a different flavor/texture?

[@styrilarcher4858]

You are brave for doing this at home! Also, you have awesome friends and flatmates. XD

[@fredrikliljeblad1209]

I've always loved Stinky Tofu, although I never made it at home. Stlll, I eat Gorgonzola Dolce for breakfast. Perhaps I'm part Taiwanese?? Actually, I'm Swedish, and my family has been around for 650 years. Still I had a rather mondaine childhood. Perhaps this accounts for my love of durian, which I often buy at my Chinese supermarket (My partner insists that I eat it immediately, and I rush to throw awy the peel).

[@spectrallim4802]

Omg..... It's heavenly but wow the smell when cooking.... LOL. And durian smells heavenly to me. These are the original wmds.

[@sunnydaysddt2068]

My favorite. I just cannot find it in US. there are different methods to make stinking tofu. In some place , we just ferment tofu for a few days.

[@StraightUpEats]

Loved this one, Andong! Despite being Chinese, I've only ever had stinky tofu once on the streets of Hong Kong, and let me tell you, them were some bad eats. It tasted very much like how a horse stall smells: grassy and poopy. The worst part is that smell lingered on my breath for the rest of the day. Nothing says "kiss me, babe" more than the nostril-destroying odor of a cow's butthole. But seeing your rendition has intrigued me and I'm interested in trying it out again, but definitely the Andong way, and NOT the Hong Kong street food way!

[@jncchang176]

How do you reheat fried tofu? I have some left over that I want to eat tomorrow for lunch.

[@ricardoz5714]

Finally a foreigner use a correct way to taste it

[@how2what4]

The ultimate prank show would be setting up a stinky tofu stall in Berlin, and film reactions. Hopefully the police don't show up

[@hase3008]

I love stinky tofu!! I lived in China for a year and before eating it I was so repulsed by the smell. Now whenever I smell it I follow My nose like a bloodhound. Now back in Germany I miss it so much.

[@LucyBeefan6]

your channel is giving me liiiiife! Amazing Andong :) ♥

[@beeorganic]

Is it possible to keep/preserve/further ferment the left over "brine" to make future batches? Something akin to the bread version of sourdough starter.

[@carmenrachelweigel4520]

Where do you buy that freezer wrap in Berlin?? I look for it here everywhere, but I can only find regular cling film!

[@gzli2151]

Super! I can never imagine that stinky tofu at home 👌

[@butzmn7190]

Is the tofu really "ripened" through after just 24 hours in the brine?

[@saramarquart]

OMG, thanks for sharing. Finally I can give it another try and doing at home!

[@saramarquart]

@@mynameisandong there's already kimchi sitting in my fridge. they might like each other. Maybe I'll let it soak low temp for some days?! Tried my own brine with dried shrimps, shrimp paste, mushrooms, garlic, onion...but didn't get anywhere close to the taste I know😭

[@DavidGarcia-je8jv]

Dude! I need a doubanjiang recipe! I've had homemade doubanjiang before, and I don't ever wanna go back to the store stuff, but I have to settle for that, because I can't really trust the one or two english online sources out there. Please please please!

[@CrockettCrockett]

you do great, and thats tofu looks good

[@appa609]

I think the key difference is once you get used to the smell you can easily differentiate it from rotting egg or sewage or whatever. It just smells like stinky tofu.

[@meikspk]

your Chinese is really good!

[@jncchang176]

So question: (I'm confused.) It's the premade jarred stinky tofu inedible? Why are you distilling it and adding new tofu?

[@rickr9435]

you can't eat jarred fermented tofu by itself. it's more like a seasoning.

[@tanglir]

Amazing traditional Chinese food!😍😍😍🤗🤗🤗👍👍👍👍🌺

[@LaurenMusicalExplorer]

Yes you are absolutely right. Terrible smell but taste yummy 😋