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National Chinese — Cantonese and Sichuan versions most common Techniques

1 technique from National Chinese — Cantonese and Sichuan versions most common cuisine

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National Chinese — Cantonese and Sichuan versions most common
Sichuan Preserved Egg with Tofu (Pi Dan Dou Fu / 皮蛋豆腐)
National Chinese — Cantonese and Sichuan versions most common
One of China's most beloved restaurant starters: silken tofu cubed and topped with chopped preserved (century) egg, dressed with soy sauce, sesame oil, chilli oil, and spring onion. Sometimes added: salted egg yolk, fried shallots, dried bonito flakes (Japanese influence). The contrast of silken white tofu against the dramatic dark-green/amber preserved egg is visually stunning.
Chinese — Sichuan/Cantonese — Cold Appetisers foundational →