Liuzhou Laowai

Random thoughts on life in Liuzhou, Guangxi, China

Friday Food 99 – Fu Zhu


Friday food is a weekly article about one of the more unusual food items to be found in Liuzhou that week. This week, fu zhu (dried beancurd skin)

Fu zhu (腐竹, literally ‘bean curd bamboo’) is made by boiling soy bean milk then letting a skin form on top. This is drained off and left to dry in tight rolls. The resulting fu zhu is a protein packed, slightly chewy ingredient in stir fries, hot pots, soups etc. It is also a key ingredient in the local speciality noodle dish, luosifen (螺蛳粉).


Dry Fu Zhu

Dried fu zhu must be soaked for several hours before use. It is then cut into pieces (around 1 to 3 inches long) before being simmered for around half an hour. Like tofu, fu zhu absorbs the flavours of whatever it is cooked with.

fuzhu (soaked)

After soaking overnight

. This entry was posted on Friday, October 4th, 2013 at 7:00 am and is filed under Food and Drink, Friday Food, Luosifen. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

One Response to “Friday Food 99 – Fu Zhu”

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