Fermented tofu sheets

Fermented tofu sheets
霉千张

A close relative of "smelly tofu", this renowned Shaoxing signature snack from Zhejiang province is made of thick sheets of bean curd (made of boiled soybean milk) that has gained the nickname of Qianzhang, or "thousand layers". Stack them up layer by layer, cut them into oblong pieces, then put them in a bamboo basket covered with straw to allow them to naturally go moldy. Around half a month later, the bean curd sheets should form a yellow fuzz – it is time to enjoy them!

Besides the stinky quality, the fermented tofu sheets are also known by their freshness, fragrance and light taste. The three major temples of Putuo Mountain in Zhejiang, an essential Chinese Buddhist sacred land, used to purchase this snack to treat pilgrims and travelling monks in the Qing Dynasty (1368-1644). Meanwhile, it also spread to other places, such as Shanghai, Beijing, Hong Kong and Southeast Asia, to continue its olfactory and gustatory legend.

Steaming is the most effective way to retain the original taste of the fermented tofu skins. To begin, you need to cut them into pieces and stew them with water and salt. Then add some sesame oil, Shaoxing wine and chopped green onions and take a bite… you will feel there’s a soft and waxy taste melting in your mouth, with a special sweetness.

Or you can try braising them with pork mince. A best-selling author once described a dish of fermented tofu sheets steamed with pork mince after sampling it: “The fresh yet musty taste sinks while spreading mellowness on your taste buds like water running slowly… the pork tastes the same, salty, smelly, or moldy. When reaching the most intense point, it turns to subtly fragrant.”