These are another kind of tofu that Chinese people love to eat — fermented tofu, or fǔrǔ. It is also made from soybeans, then transformed through fermentation. Different regions in China produce their own styles of fermented tofu, each with distinct colors, flavors, and textures.

There are many ways to enjoy fǔrǔ. You can eat it with congee or rice, or use it as a seasoning. We especially love using it to build flavor in dishes. It can be the base of a rich, hearty soup; add just half a cube of fǔrǔ to a slow-cooked dish and it will gradually melt and emulsify, deepening the umami of the broth. Spicy varieties can stand in for chili oil, while sweet ones can replace sugar. And if you come across the notoriously pungent “stinky” fǔrǔ — don’t worry. Its aroma won’t overwhelm the dish; instead, it creates an unforgettable depth of flavor.

Chinese supermarkets carry a wide range of fermented tofu, but if you travel to smaller, more remote towns, you may discover traditional styles that you won’t find online or in big cities. That sense of discovery is what keeps us exploring.

When time allows, we’ll continue sorting through these travel notes and sharing them with you.