More to come about my trip to Anhui later, but here was one of the highlights of my trip:

It’s chou doufu (stinky tofu), Anhui-style! Delicious. It’s a distinctive charred black, not the usual deep fried tofu brown color, and it’s actually made with dou gan (dried tofu) instead of regular tofu.

For those people who can’t stomach the smell of normal stinky tofu, Anhui-style stinky tofu is here to help you see what it’s all about. It’s still stinky — but only when you get up close to it. Maybe I’m used to the smell, but I could ignore the stinkiness a lot more easily in Anhui than in Beijing, where I can smell the stinky tofu carts before I even see them.