Liuzhou Laowai

Random thoughts on life in Liuzhou, Guangxi, China

Friday Food 16 – Furu

Friday food is a weekly article about one of the more unusual food items to be found in Liuzhou that week. This week is a local staple, furu.

Furu 豆腐乳 (dòu fǔ rǔ),  commonly abbreviated to 腐乳 (fǔ rǔ) is fermented bean curd .  It is also known as  tofu cheese, or preserved tofu and is sold in jars all over town.  The ingredients are typically soy beans, salt, rice wine and sesame oil or vinegar and in the red variety, chili pepper.

Guilin Furu

Fermented bean curd has a mouthfeel similar to certain dairy products but lacking strong flavour, it takes on the aroma and taste of its soaking liquid. The flavour is salty with mild sweetness. The texture of fermented bean curd resembles a firm, smooth paste not unlike creamy blue cheese. Indeed, this kind of tofu is sometimes called “Chinese cheese” in English. Fermented bean curd is commonly used as a condiment and is consumed at breakfast to flavour rice, porridge, gruel or congee. The brine may also be used for flavouring. Fermented bean curd can also be added in small amounts, together with its brine, to flavour stir fried or braised vegetable dishes (particularly leafy green vegetables such as water spinach).

==Varieties==

White preserved bean curd (白腐乳 bái fǔ rǔ) is the most common type and is often described just as 腐乳 fǔ rǔ. The flavor, color and aroma can be altered using various combinations of spices and seasoning in the brine with alterations in the commonly used combination of 10% rice wine and 12% salt [4]. This variety is also available with chili and/or sesame oil. Seasonings can include anise, cinnamon, lemon juice, lemon zest, dried shrimp, and ham. In addition, the dried curd us also sold in paper cartons without the brine. Red fermented bean curd incorporates red yeast rice with the brining liquor resulting in a deep-red color and a distinctive flavor and aroma. This variety may also contain chili. A popular derivative of this variety has the appearance of ketchup and is seasoned with rose essence, caramel and sugar. “Stinky” fermented bean curd {臭豆腐 / 臭豆腐乳; chòu dòu fǔ / chòu dòu fǔ rǔ} is fermented for over six months and is also popular due to its strong creamy flavor. It is deep fried and sold as a street food snack. However due to its acrid smell, this variety can be an acquired taste.

Of course, the locals like the local version which is Guilin Furu, something of a renowned, and sometimes hard to find, delicacy elsewhere in China but available everywhere here.

Guilin Furu

. This entry was posted on Friday, March 2nd, 2012 at 5:18 pm and is filed under Food and Drink, Friday Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

3 Responses to “Friday Food 16 – Furu”

  1. Devorah Garavaglia Says:

    Red yeast rice is very good since it can really help build a very strong immune system.

  2. Liuzhou Laowai Says:

    Nice attempt at spamming. Not.

    Fail

  3. Friday Food 125 – Tofu 1 | Liuzhou Laowai Says:

    […] Friday Food 16 – Furu […]

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