{
  "contentStorage": "postgres",
  "title": "Changsha stinky tofu · Relations",
  "description": "A fermented tofu snack from Changsha, Hunan. Tofu is soaked in fermented brine and deep-fried, producing a crisp exterior and tender centre; it is often served with chili. Huogongdian's preparation technique entered China's national intangible cultural heritage list in 2021.",
  "url": "/en/concepts/changsha-stinky-tofu/relation.html",
  "entity": {
    "id": "concept_changsha_stinky_tofu",
    "type": "concept",
    "title": "Changsha stinky tofu",
    "slug": "changsha-stinky-tofu",
    "aliases": [
      "臭豆腐",
      "黑色臭豆腐"
    ],
    "summary": "A fermented tofu snack from Changsha, Hunan. Tofu is soaked in fermented brine and deep-fried, producing a crisp exterior and tender centre; it is often served with chili. Huogongdian's preparation technique entered China's national intangible cultural heritage list in 2021.",
    "status": "published",
    "categories": [
      "category-food"
    ],
    "tags": [],
    "sources": [
      {
        "id": "zhwiki",
        "title": "臭豆腐",
        "url": "https://zh.wikipedia.org/wiki/%E8%87%AD%E8%B1%86%E8%85%90",
        "locator": "发酵说明、长沙做法、地区差异及火宫殿非遗项目，访问于2026-10-31"
      }
    ],
    "createdAt": "2026-10-31T01:19:41+08:00",
    "updatedAt": "2026-10-31T01:19:41+08:00",
    "updatedBy": "user:admin",
    "revision": 20,
    "body": "## Stinky tofu and fermentation\n\nStinky tofu is a snack made by soaking tofu in fermented brine. During fermentation, microorganisms break down proteins and change the tofu's texture and flavor, producing its characteristic aroma. Brine may ferment naturally or be inoculated with cultures; recipes, methods and colors vary by region and shop. [^zhwiki]\n\n## Changsha style\n\nChangsha stinky tofu is commonly recognized by its dark exterior. Tofu is soaked in fermented brine and deep-fried until crisp outside and tender within, then usually served with chopped chili or chili sauce. Huogongdian is one of Changsha's representative vendors. [^zhwiki]\n\nRegional styles differ in appearance and serving method. Elsewhere, tofu may remain gray-white or be made from dried tofu, with chili sauce or garlic sauce. The dark, fried Changsha style is one of several local forms. [^zhwiki]\n\n## Huogongdian technique\n\nIn 2021, the “Huogongdian stinky tofu making technique” was added to China's national representative list of intangible cultural heritage as item VIII-276, nominated by Changsha, Hunan. This designation concerns a particular technique, not every regional form of stinky tofu. [^zhwiki]\n\n## Where it is eaten\n\nStinky tofu is commonly sold at night markets and snack streets. Changsha's dark fried version, often paired with spicy seasonings, is a recognizable local street food. [^zhwiki]",
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    "conceptKind": "food_dish"
  },
  "entities": null,
  "mentions": [
    {
      "fromId": "concept_wanghong_xiaochi",
      "fromTitle": "网红小吃",
      "fromUrl": "/en/concepts/wanghong-xiaochi.html",
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  "infoFields": [
    {
      "key": "concept_kind",
      "label": "Concept kind",
      "value": "Snack"
    },
    {
      "key": "aliases",
      "label": "Aliases",
      "value": "臭豆腐, 黑色臭豆腐"
    }
  ],
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