66
this post was submitted on 29 Jul 2024
66 points (95.8% liked)
food
22323 readers
11 users here now
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
founded 4 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I’m from Changsha and I LOOOVE stinky tofu! The best is when you can smell the stall from down the street. So delicious
Last time I was back home in Wuhan my aunt decided to fry some up at home in her poorly ventilated flat and you could smell it for days. Although she also cooked some 臭干子 she bought back from Hunan in the same dinner. 臭豆腐 and 臭干子 in the same meal
Incredible. I mean. A lot. But also. I’m in
I'm going back to Wuhan this weekend because apparently return flights from Sydney is $550 ish AUD at the moment.
I'll have to grab some first thing when I get off the plane.
Well, probably second. First would have to be 热干面
Chouganzi. Enlighten me
In Hunan they have a slightly different variety of stinky tofu that's much firmer and "jerky" like (hence stinky jerky, despite not being made of meat). They're usually a bit thinner
Yeah. The stuff in Guiyang has been the strongest I've smelled so far. In a of places it barely even registers as stinky.
Yeah when it’s made elsewhere they tend to tone it down a lot. And often it’s not as crispy ):
Are you telling me I've reached peak stinky already (barring that carion stuff I ate in Dali)? That would be sad... 😞