Hunan Cuisine · FFET10029
Changsha Stinky Tofu
The Huogongdian stinky-tofu craft is a national intangible cultural heritage project.
Mural guide
A large clay pot of steamed mixed cured meats sends up steam, with cured pork, cured fish and sausage under red chilies, a bowl of chopped chilies sits beside it, and smoked pork and strings of red chilies hang on the wall.
The regional cooking of Hunan, leaning to sour and hot flavours, skilled with cured meats, simmering and stewing.
The national item Snack-Making Techniques (Huogongdian Stinky Tofu Making Techniques) is practised mainly in Changsha, Hunan. Its official entry lists brine-making, preparing the tofu blocks, soaking, frying and making the broth.