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Stinky Tofu ঔԌၵ݂ٙԫ

ႭՑ௰ʔա̮਷༷܄ᛇڎ̨ٙᝄʃΦdঔԌၵഒ࿁݊Τΐۃ߫f
Ԑί̨ᝄց̹dᒔӚҬՑঔԌၵᛅd੶डٙंբఱ΋Ҭɪژfঔ
Ԍၵ݊ਗ਼Ԍၵ೯჏Ⴁϓdंբ੶डdஷ੬˸ذގ଒ሜdภৣჂಕ

ᔽձᔽذၷԮ͜f

Some people are repelled by the pungent smell of stinky
tofu, but many others believe the stronger the smell, the

better it tastes. They like to pair it with the sweet pickled
flavor of Taiwanese-style pickled vegetables while eating
it. Unlike Korean kimchi, Taiwan’s version is not pickled
for as long, preserving the crispness of the vegetables.
The sweetness balances the strong flavors of stinky tofu

and enriches the overall taste of the dish.

ϞٙɛၲՑঔԌၵٙঔբуหϾჃʘdШɰϞɛႩމၲৎԸ൳
ঔdྒྷৎԸբ༸ฏλfฌΦঔԌၵٙɛΦٙࣛܝึภৣ̨όظൄd
Չቓဌࣛගʔνᒵόظൄڗdڭवᇴൄଗঌٙɹชdظൄٙ଩բ

ᒔ̙̻ፅ೯჏բdᜫಿբһᔮబf

In addition to the commonly seen deep-fried stinky tofu,
Taiwan also has charcoal-grilled and steamed versions.

When it comes to determining the best version, there

Vocabulary
Vocabulary
kimchi [kɪmtʃi] (n.) ᒵόظൄ
pickle [ˋpɪkḷ] (v.) €͜ቒא᜾˥ቓဌ

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2023/6/19 上午9:30
美好食光.indd 35
美好食光.indd 35 2023/6/19 上午9:30