Why does Changsha stinky tofu get even foreigners hooked?

It smells funky but tastes delicious, and beneath Changsha stinky tofu's jet-black exterior lies a time-honored craft passed down for over 200 years. The brine ferments naturally for at least 18 months, and each of the five production steps is carried out with care. 

This year, Fire God Palace, a famed local restaurant has welcomed over 7.22 million visitors so far and sold more than 4 million pieces of stinky tofu. An American tourist gave it a thumbs-up: juicy, full of flavor, intriguingly black, and perfect for snacking on the move. It seems even foreigners can't resist the "smelly but tasty" charm of this iconic snack. 

Yi Wen in Changsha contributed to the story.