Editor's Note: China is divided into as many culinary regions as there are different ethnic groups. Its geographical diversity and kaleidoscopic cultural profiles contribute to the unending banquet of ...

When I stay with my friend Fan Qun at her parents' farmhouse in northern Hunan, we sit outside on sunny days, looking out over the narrow fields and gently rising hills. The road is a track, and there ...

There's nothing quite like the taste of oyster sauce; it's rich, tangy, and exceptionally savory. However, for those who follow a vegetarian diet or have the misfortune of having an allergy to oyster ...

Cut bean curd into 2 cm (3/4 in) dice and drop into a pan of boiling water until heated through, about 4 minutes. Drain in a colander. Heat peanut oil in a wok and on low heat fry spring onion for a ...

Slice bean curd into 2 cm (3/4 in) slices and leave on double thickness of paper towels for 5 minutes to drain excess moisture. Sprinkle a little salt on each slice and leave for 10 minutes. In a ...

Zhongxian county in Chongqing province, known for cultivating some of China's most protein-rich soybeans, is dedicated to preserving and revitalizing the ancient craft of fermented bean curd, a ...

Tofu, also known as bean curd, often gets overshadowed by its flashier plant-based counterparts like quinoa or chia seeds. But this unassuming white block packs a serious nutritional punch, earning ...

In recent days, information about the quality of NaSam bean curd has spread through social media and Hanoi food forums. The bean curd has been known as a delicious food in northern provinces for many ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Preserved or fermented bean curd is sold in small jars, often flavoured with chilli and sesame oil ...