Stinky tofu 臭豆腐
Fried, braised, streamed or grilled -- stinky tofu is delicious no matter how it's prepared.
无论是深炸、红烧、蒸或烧烤——臭豆腐都是好吃的。
Somewhat similar to cheese, it's an acquired taste or one that perhaps you have to grow up with to fully appreciate.
这是需要后天培养的口味，你可能需要年纪大一点才能充分享受它的美味。这一点上臭豆腐和奶酪有点相似。
Stinky tofu is most popular in Hunan Province in central China, the Yangtze River Delta region (especially Shaoxing) and Taiwan.
臭豆腐是最流行的地区是湖南省、长江三角洲地区（特别是绍兴）和台湾。
Recipes vary from region to region, but the basic method is to let bean curd ferment in a special brine then deep-fry it.
臭豆腐的配方根据不同地区而异，但是基本的做法是让豆腐在一个特制的卤水里发酵，然后将其油炸。
It can be eaten with chili sauce, soy sauce, sesame oil or kimchi. Despite its underwhelming appearance and sharp smell, stinky tofu has a pleasant texture -- crispy on the outside, tender inside.
臭豆腐可以拌辣椒酱、酱油、香油或泡菜吃。尽管它的外观不起眼，味道呛鼻，但臭豆腐的口感却很好——外焦里嫩。
