Níngbō Chòudòufu (Ningbo Stinky Tofu) is a fermented tofu specialty from Ningbo, Zhejiang. Despite its pungent aroma, the tofu has a mild, savory flavor with a creamy, custard-like interior. It can be eaten cold, steamed, or pan-fried, and is a beloved Ningbo street food and home-cooked dish.
Ningbo stinky tofu has been a local specialty for over 300 years. Unlike Changsha's famous stinky tofu which is black and deep-fried with a strong flavor, Ningbo's version is lighter in color and milder in taste, with a creamy texture. The fermentation process is a traditional technique in Ningbo, where fermented foods are an important part of the culinary culture. Ningbo residents believe that properly fermented tofu aids digestion and has health benefits.