雜貨舖THE GROCER
Fermented bean curd
腐乳
White fermented bean curd, small cubes in brine and rice wine: salty, savoury, a little winey. It flavours stir-fried water spinach, steamed pork and is eaten straight with plain congee; there is a jar in every Hong Kong fridge.
Cautions: read first
- Contains soy, a mandatory-declaration allergen in Australia; very salty.
Preparation
Mash with a little water.
Origin
Guangdong and Sichuan. At Asian grocers, Wang Zhi He for example; not in supermarkets.
Availability in Australia
Easy to find
