The origins of Chinese 'smelly foods'

Though there is a lack of a clear record, the history of Chinese "smelly foods" can be at least dated back to the Sui Dynasty (581-618), when people made foul fish dishes on purpose. After a long period of evolution, they now come in a number of different varieties, but are primarily made of fish, bean products and vegetables.

The origins of these special foods can be attributed to economical and geological restrictions. In ancient times, most people could do little to effectively store perishable items, such as vegetables and sea products, nor could they easily discard them, due to their limited living standards. The "stinky foods", however, offered up a special and practical means of food preservation.

On the other hand, a rainy and wet climate can easily make food go moldy, and that’s why smelly foods prevailed in the plum-rain hit regions such as the areas to the south of the lower reaches of the Yangtze River. Provinces within these regions like Zhejiang, Jiangsu, Hubei, Hunan and Anhui all have their own signature smelly dishes that add more color to their individual food cultures.