P
Chinese · China
Imperial Mock Duck (Su Ya / 素鸭)
Classic Chinese Buddhist and imperial 'mock duck' made from sheets of dried tofu skin (yuba/fu zhu) layered, rolled, and braised in soy-spice master stock to create an impressively convincing facsimile of braised duck. The layered tofu skin creates a genuinely duck-like texture when pressed and braised. A signature of high-end Buddhist monastery cuisine and imperial court vegetarian banquets.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
6–8 sheets
Dried tofu skin (fu zhu / yuba sheets)
soaked until pliable but not torn, patted dry
Not yet stocked in British Columbia
For the soy-spice layer mixture
60 ml
Soy sauce
1 tsp
Five-spice powder
combined with soy sauce into a brushing mixture
Not yet stocked in British Columbia
For the lo shui master stock
1 litre
Vegan master stock (lo shui base)
made with kombu, dried shiitake mushrooms, and fermented bean products in place of pork or chicken
Not yet stocked in British Columbia
2–3
Star anise
Your own market
as needed
Kitchen twine
cut into lengths for tying the roll at intervals
Not yet stocked in British Columbia
Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Submerge the dried tofu skin sheets in cold water and soak until fully pliable — flexible enough to roll without cracking. Remove each sheet before it softens to the point of tearing. Pat dry with a clean cloth. The sheet should hold its shape when lifted.
2
Lay the first sheet flat on a clean work surface. Combine the soy sauce and five-spice powder. Brush the sheet evenly with this mixture. Lay the next sheet directly on top and brush again. Repeat until all 6–8 sheets are layered and seasoned throughout.
From the canon — Five-spice powder (wu xiang fen) is the most important Chinese spice blend — typically: star anise, Sichuan pepper, Chinese cinnamon (cassia), cloves, and fe… Five-Spice Powder — The Blend and Its Logic (五香粉) →
3
This is where the dish lives or dies: roll the layered sheets into a tight, compact log, applying firm, even pressure throughout so no air pockets remain between the layers. A loose roll will collapse when sliced. Tie the log securely at regular intervals with kitchen twine. If available, press the roll under a weighted board before braising to increase density and produce a more convincing meat-like texture.
4
Bring the vegan lo shui master stock to a gentle simmer in a pot large enough to submerge the roll. Lower the tied roll into the stock. Braise at a low simmer for 45–60 minutes. At the end of this time the roll should feel firm and uniformly set when pressed through the twine — no give at the centre.
From the canon — Lu shui — master stock or "brine" — is the Chinese preparation of a spiced, soy-based liquid used repeatedly for braising proteins over years, each addition … Master Stock (Lu Shui): The Living Broth →
5
Lift the roll from the stock and allow it to rest until cool enough to handle. Remove the twine. Ladle a portion of the braising liquid into a small pan and reduce over medium heat to a glossy glaze — it should coat the back of a spoon.
6
Slice the roll into cross-sections 3–4 mm thick. The cut face should reveal a clean, concentric layered structure closely resembling braised duck meat. Arrange the slices on a serving dish, spoon the reduced braising glaze over, and serve immediately.
III
Quality Hierarchy
01
Reserve — Fresh, hand-pulled yuba sheets from a tofu maker, used the same day; a long-established lo shui stock deepened over repeated use with kombu and aged fermented bean products.
02
Estate — Good-quality dried fu zhu sheets from a specialist Chinese grocer, carefully soaked to uniform pliability; a freshly made but well-seasoned vegan master stock.
03
Market — Standard dried tofu skin widely available in East Asian supermarkets; a competent lo shui stock made with star anise, mushroom, and soy.
04
House — Any available dried tofu skin; a simplified soy and star-anise broth. The layered technique is still executable and the result is still instructive, though texture and depth of flavour are reduced.
IV
Sensory Tests
◇Touch. Soaked tofu skin bends without cracking and holds together when lifted — pliable but intact.
◇Touch. The tied roll feels firm and resistant to pressure at the centre after the full braise — no soft or yielding core.
◇Sight. The reduced braising liquid coats the back of a spoon in a glossy, even film.
◇Sight. The sliced cross-section shows clearly defined, concentric layers — the visual hallmark of the dish.
◇Where it lives or dies. The roll must be wound with firm, unbroken compression — loose layers produce a preparation that falls apart on the knife rather than yielding the meat-like cross-section that defines the dish.
Pillar V
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VI
What to Pour
A lightly aged Shaoxing rice wine served warm, or a delicate pu-erh tea — both complement the deep soy-five-spice braise without competing with the savoury glaze. A pale, dry fino-style approach works for those seeking a wine pairing: low fruit, high salinity, sufficient structure for the umami register of the dish.
The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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