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Red fermented bean curd (紅腐乳; hóngfǔrǔ, or 南乳; nánrǔ) incorporates red yeast rice (cultivated with Monascus purpureus) with the brining liquor for a deep-red color and distinctively thickened flavor and aroma. A popular derivative of this variety has an appearance of ketchup and is seasoned with rose wine, caramel and natural sugar.
Teochew cuisine is noted for its variety of braised dishes, which includes geese, duck, pork, bean curd and offal. Chai tau kueh: 菜頭粿: 菜头粿: càitóu guǒ: chai tau kueh: A savoury fried cake, made of white radish and rice flour. It is commonly stir-fried with soy sauce, eggs, garlic, spring onion and occasionally dried shrimp ...
The fried version is known as (腐皮捲, fu pei gyun). The first character "fu" comes from tofu, though a more accurate description is that the skin is made from the ingredient bean curd. Some Cantonese restaurants serve the fried crispy version at night, often with mayonnaise as dipping sauce. Another name is the (豆腐捲, tofu gyun). [1]
The company spent NT$800 million (US$28,640,985) to construct the Chiayi Ingredients Center (Chinese: 嘉義食材中心) which had a floor area of 3,000 ping (9,900 m 2; 110,000 sq ft). [1] Construction began on 13 July 2022. [16] Cheng Wen-tsan, the mayor of Taoyuan, and Weng Chang-liang, the Chiayi County Magistrate, attended the groundbreaking.
Doenjang [1] (Korean: 된장; "thick sauce") or soybean paste [1] is a type of fermented bean paste [2] made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup and soy sauce production. It is sometimes used as a relish. [2]
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of miso , other varieties of beans, such as broad beans , may also be used.
Shira-ae (白和え) adds tofu (bean curd) in the mix. [56] An aemono is tossed with vinegar-white miso mix and uses wakegi [56] scallion and baka-gai (バカガイ / 馬鹿貝, a trough shell, Mactra chinensis) as standard.
It is a firm stretched-curd cheese made with whole milk from cows of the Modicana breed, raised exclusively on fresh grass or hay in the provinces of Ragusa and Syracuse. The cheese was awarded Italian Denominazione di Origine Controllata protection in 1955 and EU DOP status in 1995. [18] Queso de mano – Venezuelan soft, white cheese.