[Recipe] Tofu also has brain? - Beijing style tender tofu "soup" (tofu nao)

                                                              Beijing style Tofu Nao

Directly down to my recipe with red label~

The softest tofu is Chinese tofu “brains,” even called Dou Fu Nao in northern China or Dou Hua in south area, which you can only get on the street from food carts or in a traditional deli without my recipe. It’s not cubed, the vendor scoops the freshest, lightest, creamiest curds out of a massive vat of fresh tofu. 

It has different flavors in different cities. In most northern cities, people eat tofu brains in a savory soy sauce-based gravy with pickled vegetables on the top. In Shanghai, where the cuisine tends towards the blander and sweeter, it’s served simply with dried shrimp and scallions. And for Cantonese, Dou Hua is preferred with raw sugar, honey or sweetened fruit on the side.

For now, I won't overwhelm you by further details, and let's just start to prepare your Beijing style breakfast~

[Tips] Kung Fu of Tofu !

Once mentioned Chinese cuisine, people can always associate with tofu. But do you know that food even simple as fresh tofu also has classifications? Or it makes you confusing all the time? Let's figure all it out~

~Welcome to Kathy's tasty world~

Hi my dear friends,

This is a blog that I always want to host for my great interest in Chinese cuisine and culture. Before I introduce the content of my blog, I would love to introduce myself for you to know me better at very beginning.

My name is  Kathy, a Chinese girl who is fund of cooking and baking since very young. I have to admit that cooking and baking have already been part of my daily life. Not only for feeding myself, treating my family, it is also a way to share happiness with my friend. As for me, the process of cooking and sharing food alway with a great enjoyment and satisfaction.

Cooking since eight years old, I have got abundant experience on both Chinese food and multinational cuisine. Encouraged by surrounding people, I developed great interesting in Chinese cuisine, also gained a lot of knowledge on the connection of cuisine to our culture.
Moreover, I believe I am a good taster who can recognize the subtile difference between flavors and condiments thanks to my sensitive taste buds. That makes me an ideal adviser for Chinese food by segments.