4 smelly Asian foods that taste amazing: stinky tofu, luosifen noodles, hongeo-hoe – and would you try durian?

May 29 , 2021

Durian, stinky tofu and hongeo-hoe. Photos: AFP, @hong33775997/Twitter, @steve_jaehoon/Instagram

Korean hongeo-hoe, or fermented skate, is preserved in its own urine and might remind some of the Swedish surströmming – but it’s a delicacy in Mokpo

Beijing’s century-old Wangzhihe brand creates a black coloured fermented tofu similar in appearance to Changsha’s traditional take on the street food speciality

The pandemic didn’t just severely limit non-essential travel – but also exploring the world through your taste buds. So instead, many have resorted to creating what they crave at home. However, sometimes it’s difficult to pull off the distinct and authentic flavours – and odours.

That’s especially true with street food. There might be local delivery options available for some, while others remain elusive outside their native countries. Check out this list of foods that pack a punch in terms of smell and savoury factor.

Luosifen (origin: China)

This pungent rice noodle dish became particularly trendy in its home country in late 2020, but it was already hot before that: it’s a staple in Liuzhou, the city in Guangxi where it was popularised. And with the lockdowns imposed last year, the demand for its pre-packaged version soared.

It might look like any other soup noodle dish, but its ingredients already set it apart: pork or beef bones and river snails form the soup stock. What gives the dish its soul, though, are pickled bamboo shoots. These are carefully prepared, added to the broth, and married with handfuls of spices like chilli peppers, star anise and fennel. Some recipes even call for at least 18 flavourings and natural preservatives, which give it healthy benefits aside from a delectable taste. So don’t let the smell hold you back.

Stinky tofu (origin: China and Hong Kong)

Wangzhihe’s stinky tofu. Photo: @hong33775997/Twitter

Any night market enthusiast will recognise this dish. What makes it unique is the brine made with fermented milk, vegetables and meat (including shelled shrimp). Less daring diners might shy away from Changsha’s version, which is jet black and fried after white hairs begin growing on the skin. In Hong Kong and Taiwan, it’s usually served with hoisin or chilli sauce.