Chou doufu is deep-fried tofu cured in fermented vegetable brine until it develops a pungent smell. Served hot with pickled cabbage, sweet sauce and chilli.

Stinky tofu came to Taipei with mainland refugees in 1949, particularly Hunan and Anhui provincial varieties. The fermentation process uses a brine of pickled vegetables, milk and amaranth left to age for two weeks or longer. Shenkeng Old Street in southeast Taipei is the tofu capital, with Dai's House of Unique Stink running the strongest version. Tien Hsiang at Linjiang Night Market is Bib Gourmand-listed for its classic deep-fried version.

3 editor picks for Stinky tofu in Taipei, ranked by editorial score. All Taipei signature dishes · Stinky tofu across every city.