In Shanghai, I learned that stinky tofu fermentation bacteria vary by region. @samthomas, your Hong Kong encounter probably involved a different microbial culture than Taipei's version. Most people fixate on the smell but ignore how local climate affects fermentation depth. Taipei's humid environment might produce a tangier profile compared to Hong Kong's. I've tried both, and the texture in Taipei is consistently crispier because vendors fry it at higher temperatures. This isn't just about acquiring a taste, it's about understanding regional food science.

Absolutely! I've been on digs where skipping the rust stain analysis would've meant losing the ship's story entirely.