Guangdong Province — a ubiquitous Cantonese restaurant cold dish and home preparation; the pairing of century egg with tofu is a foundational Cantonese flavour combination
Pi dan dou fu (century egg tofu): cold silken tofu layered with century egg wedges, dressed with light soy, sesame oil, chili oil, and garnished with crispy shallots, spring onion, and dried shrimp. One of the most widely eaten cold dishes in Cantonese cuisine — requires no cooking, relies entirely on ingredient quality and the balance of the dressing.
Clean, cold silken tofu, pungent-sulphurous century egg, savoury-sesame dressing — contrasting textures and intense flavours in harmony
{"Silken tofu must be very fresh and cold — serve directly from the refrigerator","Century egg should be rinsed and dressed with soy immediately before serving — the cut face oxidises","Dressing must balance: salt (soy), fat (sesame oil), heat (chili oil), acid (small amount of vinegar optional)","Crispy shallots added at the very end — they go soggy if added too early"}
{"For a refined restaurant presentation: unmould firm silken tofu, press century egg into the top in a radial pattern","Add a few drops of Chinkiang vinegar to the dressing for a subtle sour note","This dish is as much about visual contrast (dark egg against white tofu) as it is about flavour"}
{"Cutting century egg too far in advance — loses visual clarity as the cut face darkens","Watery silken tofu — drain on a paper towel for 10 minutes before plating","Over-dressing — the tofu is delicate; the dressing should enhance, not overwhelm"}
Land of Fish and Rice — Fuchsia Dunlop