Fermented Beancurd is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. It is a by-product of soybean curd created all the way back in the Han dynasty in China, and the fermentation process was discovered accidentally when beancurd was stored together with salt, rice wine as well as oil or vinegar as a form of preservation. While it is a hugely popular condiment to accompany hotpot, vegetables and carb-based dishes, we have added in some Western ingredients to balance out the edge and make it a condiment suitable for more flavourful dishes, such as deep-fried items and different meat dishes.
Sugar, Mayonnaise, Bean Curd, Red Wine Vinegar, Chili Powder, Paprika
Keep refrigerated at 0-4°C.
Made in Hong Kong
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Edible Stories is the latest concept from a central kitchen in Hong Kong established in 2016. The concept is not about creating singular products or just churning out recipes. Instead, we aim to present food in a more complete way and elevate the entire dining experience.