The unappetizing name for this iconic street snack in Taiwan comes from its pungent odor. Chou doufu, or stinky tofu, is prepared in a brine made from fermented milk, vegetables, meat, and Chinese herbs. The tofu is left in the brine for up to several months before it is added to spicy Sichuan-style soups or, more popularly, served deep-fried. Cut into cubes, the crunchy-on-the-outside, soft-on-the-inside treat is topped with pickled cabbage and a spicy red sauce. The hamlet of Shenkeng, on the outskirts of Taipei, is the best place to try stinky tofu, though closer to the center of town night markets like Shilin Night Market and Lehua Night Market also have the tasty fried snack.