Stinky tofu (chòu dòu fǔ) is a traditional fermented soybean curd dish popular across China, especially as street food. The name literally breaks down as 'chòu' (stinky/foul-smelling), 'dòu' (bean), and 'fǔ' (curd or tofu), together describing its defining feature: a strong, pungent aroma resulting from fermentation in brine, often with herbs and spices. Despite its intense smell—often compared to rotten cheese or sweaty socks—it has a mild, savory, slightly tangy flavor and a soft, creamy or crispy texture depending on preparation.

This snack is commonly deep-fried and served hot with chili sauce, pickled vegetables, or garlic paste. It’s deeply rooted in regional cuisines, especially from Hunan, Jiangsu, and Taiwan, and appears at night markets, festivals, and local eateries. While some newcomers hesitate due to the odor, many come to love it as a bold, culturally iconic food experience that reflects Chinese culinary ingenuity in transforming simple ingredients through fermentation.