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Black Classic Stinky Tofu · Hunan Specialty (Pose Street Store)

小吃快餐 · ⭐ 4.3

No. 107, 1st Floor, Xingyue Building, Pozi Street

Dishes

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  Large Meat Sausage

  Sausage made primarily from pork, seasoned and stuffed into casings, then steamed or grilled. Typically uses a mix of fatty and lean pork, seasoned with salt, soy sauce, starch, and stuffed into pig intestines or artificial casings to form cylindrical sausages.
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  Fermented Tofu in Small Bowls

  A Hunan specialty dish made with fermented tofu served in small bowls, seasoned with chili oil, garlic, and herbs for a bold, savory flavor.
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  Sichuan-style Pickled Chicken Feet

  Spicy pickled chicken feet is a cold dish made by marinating boiled chicken feet with spicy peppers, garlic, ginger, and green onions. The chicken feet are de-nailed, boiled until tender, then soaked in seasoned sauce to absorb flavor.
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  Fried Tofu

  Fried tofu is a traditional dish made primarily from tofu. After being cut into cubes or slices, the tofu is fried in hot oil until golden and crispy. The exterior becomes crunchy while the inside retains the delicate texture of tofu.
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  Sugar Oil Rice Balls

  Sugar oil glutinous rice balls are small round cakes made from glutinous rice flour, deep-fried until the surface turns golden and crispy, then coated with a layer of syrup or brown sugar sauce. The main ingredients are glutinous rice flour and sugar. The preparation involves mixing glutinous rice flour with water to form a dough, shaping it into small balls, frying them in hot oil, and finally drizzling with syrup and tossing to coat evenly.
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  Old Changsha Sugar Oil Balls

  Old Changsha sugar oil glutinous rice balls are a traditional snack made primarily from glutinous rice flour. The dough is shaped into small balls, fried in hot oil until golden and crispy, then coated with a syrup made from brown sugar and vegetable oil, resulting in a sweet, crunchy exterior and soft, elastic interior.
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  Old Changsha Large Sausage

  A traditional Hunan snack made from premium pork and secret spices, air-dried for a rich, savory flavor.
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  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.
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  黑色经典

  黑色经典是一道以黑芝麻、糯米粉和糖为主要原料制作的甜点。将黑芝麻炒香后磨成粉，与糯米粉混合，加入适量糖和水搅拌均匀，揉成面团后分成小剂子，包入豆沙或莲蓉馅料，蒸熟即可。
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  Black Classic Old Changsha Large Sausage

  Black Classic Old Changsha Large Sausage is a traditional meat product from Changsha, Hunan. It is primarily made from high-quality pork hind leg meat, cured with salt, sugar, strong liquor, and various natural spices. Natural pork casing is typically used. During production, the cured meat filling is stuffed into the casing and then undergoes natural air-drying and smoking processes. The finished product has a dark brown, nearly black color, with firm texture and visible layers of lean and fat when sliced. It requires steaming or boiling before consumption and can be eaten sliced directly or used in stir-fries and rice dishes.
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  Black Classic Changsha Stinky Tofu

  Fermented tofu from Changsha, deep-fried until crispy outside and soft inside, served with garlic, cilantro, and chili oil—distinctive aroma and bold flavor.
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  Black Classic Changsha Stinky Tofu with Garlic Flavor

  Black Classic Changsha Stinky Tofu with Garlic Flavor uses tofu made from high-quality soybeans as the main ingredient, fermented through traditional methods to form the stinky tofu base. The tofu is soaked in a special brine for flavor, then deep-fried at high temperature until the skin is crispy and the inside remains tender. After frying, holes are poked in the surface, and a garlic sauce made from fresh minced garlic, chili, cilantro, soy sauce, and other seasonings is poured over, allowing the flavors to fully penetrate. The final product has a black exterior and white interior, with a strong garlic aroma and the distinctive fermented taste of stinky tofu combined with the spicy kick of garlic.

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