{"id":126033,"date":"2026-03-30T17:10:12","date_gmt":"2026-03-30T21:10:12","guid":{"rendered":"https:\/\/cablemanpro.com\/wallstreetpr\/restaurant-forced-to-scrap-stinky-tofu-after-complaints-about-its-strong-odor-126033"},"modified":"2026-03-30T17:10:12","modified_gmt":"2026-03-30T21:10:12","slug":"restaurant-forced-to-scrap-stinky-tofu-after-complaints-about-its-strong-odor","status":"publish","type":"post","link":"https:\/\/cablemanpro.com\/wallstreetpr\/restaurant-forced-to-scrap-stinky-tofu-after-complaints-about-its-strong-odor-126033","title":{"rendered":"Restaurant forced to scrap ‘stinky tofu’ after complaints about its strong odor"},"content":{"rendered":"
\n

A Taiwanese restaurant<\/a> in California recently pulled one of its signature dishes after complaints about odor.<\/p>\n

Golden Leaf, a restaurant in San Gabriel in Los Angeles County, has taken stinky tofu off its menu, according to the Los Angeles Times<\/a>.<\/p>\n

The establishment received violation notices and citations tied to the smell of the fermented dish, which is usually soaked in a brine of fermented milk, vegetables, herbs and spices.<\/p>\n

SWANKY MICHELIN-STARRED RESTAURANT OWNER QUESTIONS BLUE STATE’S AFFORDABLE HOUSING PROJECT<\/strong><\/a><\/p>\n

The publication compared the scent of stinky tofu to “gym socks soaked in pickle brine<\/a> left out in the sun for a week or two.”<\/p>\n

Restaurant owner David Liao told the outlet the scent of stinky tofu<\/a> in Taiwanese night markets “is an invitation to community and tradition.”<\/p>\n

“[It] is a cherished taste of home and a source of cultural pride,” he said.<\/p>\n

The first smell complaint came in the fall of 2017, when a neighbor began calling the city, the LA Times said.\u00a0<\/p>\n

PEOPLE LOST WEIGHT WHILE EATING SIGNIFICANTLY MORE FOOD \u2014 HERE’S THE SECRET<\/strong><\/a><\/p>\n

“She said she could smell the stinky tofu, but we and other customers couldn’t smell it,” Liao said.<\/p>\n

“If our commercial neighbors complained to us that it’s affecting their business, then we would understand,” he added. “But no one ever has.”<\/p>\n

Liao, who took over the restaurant<\/a> from his parents, decided to bring the dish back in 2025 \u2014 but the neighbor started calling again.<\/p>\n

“Keeping this unofficial national dish alive is crucial,” Liao emphasized. “For our customers, this isn’t just another menu item. It’s a connection to their roots.”<\/p>\n

TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ<\/u><\/strong><\/a><\/p>\n

One of the code violations referenced an “obnoxious or adverse odor that can be detected beyond the boundary of the lot occupied by that use,” per the LA Times.<\/p>\n

Liao estimated that the stinky tofu represented 10% to 20% of the restaurant’s total revenue \u2014 making the decision to take it off the menu difficult.<\/p>\n

The restaurant looked into installing a new filtration system, but the cost \u2014 upwards of $100,000 \u2014 was prohibitive, Liao said.<\/p>\n

San Gabriel City Council Member John Wu told the Times that he met Liao and has spoken with him about the violation notices.<\/p>\n

CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER<\/u><\/strong><\/a><\/p>\n

“We don’t stop people from selling dishes because they are smelly<\/a>, but they should keep the smells inside the unit,” he said.\u00a0<\/p>\n

Wu admitted that it’s “subjective” and that “people feel differently about different smells.”\u00a0<\/p>\n

He added, however, that “we have many restaurants selling stinky tofu, but this is so far the only restaurant where we have those complaints from residents.”<\/p>\n

Wu added that he hopes Liao “can start selling the dish again. \u2026 We hope the money he spends on a filtration machine will be worth it for him, but we can only offer that this might be a good solution and hope he gets a good result.”<\/p>\n

CLICK HERE FOR MORE LIFESTYLE STORIES<\/u><\/strong><\/a><\/p>\n

Wu did not immediately respond to a request for comment from Fox News Digital.<\/p>\n

Liao told Fox News Digital he was “grateful” the story was being told, adding, “We know we’re not alone.”<\/p>\n

“No small business should have to fight this hard to cook their own culture’s food, and we hope this opens up a larger, constructive conversation about how we protect and celebrate that,” Liao said.<\/p>\n

“Dishes like stinky tofu have been at the heart of Taiwanese culture for centuries, and they deserve a place at the table.”<\/p>\n

The smell of stinky tofu “reminds me of an old gym sock,” said Adam Yee, a North Carolina-based food scientist.<\/p>\n

Yee, a California native, told Fox News Digital that, like blue cheese and kimchi<\/a>, “people love its strong flavor and pungentness.”<\/p>\n

He also said, “Stinky tofu is for the adventurous eater. If you like tofu, it’s worth a try, as I think it shows a really unique way of processing tofu.”<\/p>\n<\/div>\n

Source – https:\/\/www.foxnews.com\/food-drink\/restaurant-forced-scrap-stinky-tofu-after-complaints-strong-odor <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A Taiwanese restaurant in California recently pulled one of its signature dishes after complaints about odor. 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