The origins of stinky tofu can be traced back to the Daoguang reign of the Qing Dynasty.

Back then, the Jiang family in Xiangyin of Changsha had been making tofu for generations. They had developed superb skills for making pickled tofu. Occasionally, when left for too long, tofu would turn black and stink. To maintain the store’s reputation, Jiang had no choice but to discard it.

Once, another jar of pickled tofu had spoiled from prolonged storage. While Jiang insisted on throwing it away, his wife secretly kept a few pieces. After several experiments, she deep-fried them in tea oil, filling the room with an unusual aroma that drew everyone to taste it. Later, with repeated trials and continuous improvements, they ended up crafting the famous “stinky tofu.”

Huodongdian Stinky Tofu is popular for its outstanding features—crispy and jet-black on the outside and tender and snow-white on the inside—as well as its unique brine preparation and soaking process.