Take 1kg of pork spare ribs, marinade in a mixture of fermented bean curd, soy sauce, rice wine, chillies, garlic and sugar. Dredge with flour, fry, remove and drain, then briefly fry again. Serve.

Traditionally, char siu's iconic color emerges by way of fermented red bean curd, a prominent part of the marinade. The condiment also contributes a deep, complex flavor, enhancing the dish with a ...

But what gets more action — especially as an umami-packed seasoning — are white and red fermented tofu (a.k.a. fermented bean curd), which are sold in jars at Chinese and Vietnamese markets in ...

Beijing Capital Agribusiness & Foods Group is exploring a sale of its century-old fermented bean curd brand Beijing Wangzhihe Food Group Co., according to people familiar with the situation.

Anyone who doubts the versatility of bean curd needs only to look at fu yu and naam yu. The flavour and texture of these fermented bean curds are very different from the mild taste and sometimes ...

The fourth-generation owner of Liu Ma Kee said the century-old fermented bean curb brand has been importing from the mainland for three decades. Speaking on a radio programme, Jay Liu said the ...

The fermented bean curd is a Chinese condiment consisting of a form of processed, preserved tofu. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar.

Add the water spinach and stir to coat, then add the fermented bean curd and seasoning sauce. Stir–fry for 1 minute or just until the water spinach has wilted and is tender.