Some people find this dish delicious, but there are also others who dislike it and find it disgusting.
Stinky tofu is mostly sold in China, Hong Kong or Taiwan, but there are also some places in Singapore that sell this notorious dish.
Although modern factories normally use easier methods to mass-produce them in a day or two, the traditional method, fermenting, can take up to several months. To make stinky tofu, a brine needs to be prepared from fermented milk, vegetables and meat, though it can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs.
Stinky tofu can be served in many different ways. For example, deep-fried, spicy, soft, or barbequed. There are also many people who like it with kimchi and hot chilli.