Opinion | Why Chinese love fermented bean curd and even stinky tofu: it’s cheap, adds flavour to rice and congee, is a good source of protein, and lots more
Humble, pungent-tasting foo yu – fermented blocks of bean curd – are a staple of cuisines across China and the diaspora. A favourite from when I first encountered them in the home of Chinese friends in Malaysia, long before coming to live in Hong Kong, this inexpensive item has been a kitchen store-cupboard favourite ever … Read more
