surface grows white hair-like filaments, and once it turns grey, the stinky tofu is ready to be fried. Chopped mustard, chili, and shallot are regular toppings on Changsha stinky tofu. Along with Xiangtan lotus seeds and Yongfeng chili sauce, Changsha stinky tofu is known as "Hunan Sanbao" or one of Hunan's three treasures. Nanjing, Jiangsu There is one famous kind of stinky tofu in Nanjing, called "Gaochun stinky tofu". It has different kinds of brine than Changsha style stinky tofu. The brine needs to be made of rotten pickles and its stinky smell will be very natural. Similar to Changsha-style stinky tofu, it also has black crackling. Sichuan In Sichuan, stinky tofu is often flavored with mala, a spicy and numbing seasoning made from chilli and Sichuan peppercorns. Sichuan-style stinky tofu does not need to be deep fried in the oil, so it does not have black cracklings. It needs to be stirred fried and boiled with different kinds of spices. Taiwan In Taiwan, stinky tofu is commonly found at stalls in night markets. Taiwanese stinky tofu is cooked with many methods including frying, steaming, cooking in soup, and barbecuing, but is most commonly found in its fried form. The Shenkeng Old Street in New Taipei's Shenkeng District is known for having an entire boulevard dedicated to eateries serving Taiwanese varieties of stinky tofu. Fried stinky tofu Fried stinky tofu is the most common variety found in Taiwanese night markets and is considered to be less pungent than other varieties. It is almost always served with pickled cabbage and garlic sauce. Steamed stinky tofu Steamed stinky tofu in Taiwan is considered to be the most pungent variety of stinky tofu available. It is typically served with pickled cabbage, chili sauce, and garlic sauce. Stewed stinky tofu Stewed stinky tofu is served in a thick soup. A Sichuan mala base is often used, but can vary. The spicy broth of a mala base is said to be able to mask the smell and taste of the tofu. Barbecued stinky tofu Barbecued stinky tofu is a popular stinky tofu variety believed to have originated in Taipei's Shenkeng District, and is served in many of Taiwan's night markets. It is often described as have a nutty, smooth center and a spongy outer skin. Cubes of stinky tofu are speared on a bamboo skewer are roasted over charcoal with roasted meat sauce. Because of