Tofu & vegetable dishes 豆制品与蔬菜

Stone-Ground Soft Tofu 石磨豆花

Stone-Ground Soft Tofu (石磨豆花) is the hand-made tender bean curd of Dianjiang County (垫江县), Chongqing, eaten hot with a spicy dipping sauce.

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Shibao Rice-Meal Steamed Tofu 石宝蒸豆腐

Shibao Rice-Meal Steamed Tofu (石宝蒸豆腐) is a tofu dish from Zhongxian County (忠县), Chongqing, that is fried, soaked in sauce, coated in rice meal and steamed. It started as temple food at Shibaozhai (石宝寨).

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Tinglai Pickled Vegetables 汀来泡菜

Tinglai Pickled Vegetables (汀来泡菜) are the crock-fermented pickles of the Tinglai green-food company (重庆市汀来绿色食品开发有限公司) in Fengjie County (奉节县), Chongqing, sold under the Xiangtanzi (乡坛子, 'country crock') name.

Beibei Soft Tofu 北碚豆花

Beibei Soft Tofu (北碚豆花) is the soft bean curd of Beibei District (北碚区), Chongqing, whose traditional making technique has a recognised inheritor, Zhang Zhengyuan (张正元), known locally as “张豆花” (Tofu Zhang).

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Beiquan Wet-Milled Soft Tofu 北泉水磨豆花

Beiquan Wet-Milled Soft Tofu (北泉水磨豆花) is listed among the local specialties of Beibei District, Chongqing. The name includes 豆花 (soft bean curd).

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Mudong Soft Tofu 木洞豆花

Mudong Soft Tofu (木洞豆花) is the soft bean curd of Mudong (木洞) in Banan District (巴南区), Chongqing.

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Changshou Smoked Blood Tofu 长寿血豆腐

Changshou Smoked Blood Tofu (长寿血豆腐) is a specialty of Changshou District (长寿区) in Chongqing: fresh tofu mashed with pig's blood, fatty pork and spices, shaped into ovals and smoked over a wood fire.

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Kaizhou Pressed Dried Tofu 开州豆干

Kaizhou Pressed Dried Tofu (开州豆干) is the brined and air-dried bean curd of Zishui Township (紫水乡), in the mountains of northern Kaizhou (开州), Chongqing, where it is called Zishui dried tofu (紫水豆干).

Mapo tofu 麻婆豆腐

The tofu remains tender and slippery beneath an assertive spicy, savory sauce. Meat and fermented beans create texture and depth between the soft cubes.

Fushun douhua 富顺豆花

The curd is fragile and mild, while chili, aromatics and fermented seasonings in the dip create a concentrated contrast.

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Xiba lantern tofu 西坝灯笼豆腐

The tofu remains mild and soft, with sauce and any accompanying ingredients supplying stronger flavor. The exact texture depends on how the kitchen constructs the dish.

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Kaijiang tofu-skin bamboo pork 开江豆笋回锅肉

Rich pork contrasts with chewy tofu-skin layers. The sauce is savoury and can be spicy.

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